Olive Tapenade Recipe
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- Easy
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In this post, I’ll share my olive tapenade recipe. It’s simple, quick to make and tastes wonderful.
Tapenade comes from Provence in southern France. It’s a savory olive paste made with black olives, capers and anchovies, perfect on baguette, as a dip for crackers or as an appetizer. In just 10 minutes, you’ll have a Mediterranean spread for your buffet. For another spread to try, take a look at my eggplant spread.
You can use black or green olives for this recipe. Both versions taste fantastic.
Here you’ll find the complete tapenade recipe.
Have fun and good luck making it!
Olive tapenade – ingredients and equipment
Ingredients per 250 g
| Ingredient | Grams | Percent |
|---|---|---|
| black olives (pitted, such as Kalamata) | 200 g | |
| capers | 8 | |
| anchovies packed in olive oil | 5 | |
| olive oil | 2 tsp | |
| garlic clove | 1 | |
| lemon juice | 1 tsp |
Equipment
Food processor, Thermomix or immersion blender
A food processor mixes the ingredients into a chunky paste. If you only have an immersion blender, you can use that too.
A jar of your choice
For storing your spread.
Want to know which other equipment I recommend? See my full sausage-making equipment list.
Olive tapenade – step-by-step instructions
Prepare the ingredients
Put all the ingredients in the food processor: the pitted olives, anchovies, capers, garlic and olive oil. Briefly rinse the anchovies under running water first so they aren’t too salty.
Pulse rather than blend continuously
Pulse the mixture by switching the food processor on and off several times. Important: Don’t blend continuously; use short pulses. You should still feel small pieces in the finished mixture. If you prefer a smooth paste, blend it longer. It’s a matter of taste.
Adjust the flavor
Season the tapenade with lemon juice for a lovely fresh note. Add another splash of olive oil if the texture is too firm. You usually won’t need salt because the anchovies and capers already bring plenty of punch.
Fill the jar
Spoon the finished tapenade into a clean jar and seal it. Ideally, leave it in the refrigerator for a few hours to let the flavors develop.
Enjoy
Your tapenade is ready. Spread it on bread, dip crackers into it or try it with pasta. Enjoy!
You’ll find plenty more spreads and sausage recipes in my recipe collection.
Frequently asked questions about tapenade
How long does tapenade keep?
How long does tapenade keep?
Your tapenade keeps in the refrigerator for about a week. Cover the surface with a thin layer of olive oil and it will last a little longer. You can also freeze tapenade without a problem.
Can I make tapenade with green olives?
Can I make tapenade with green olives?
Yes, you can use black or green olives. Black olives, such as Kalamata, make a stronger, more intense tapenade. Green olives taste a little milder and fresher. You can also mix both.
What goes well with tapenade?
What goes well with tapenade?
Tapenade is perfect spread on baguette or served with crackers for dipping. It’s also excellent with pasta, on grilled fish or as a filling for puff pastry bites. In Provence, it’s traditionally served with an aperitif.
Can I make tapenade without anchovies?
Can I make tapenade without anchovies?
Yes. Without anchovies, the paste is called “olivade” in France. It tastes a little milder but is still delicious. For a creamier texture, add 1-2 tsp ground almonds instead.
My tapenade is too salty. What can I do?
My tapenade is too salty. What can I do?
Olives, capers and anchovies all contain plenty of salt. Briefly rinse them under running water before using them. If the finished tapenade is still too salty, a splash of lemon juice or a little more olive oil helps.
