Olive lovers, tapenade is for you! Tapenade is an olive spread or dip hailing from the Provence region in France. It’s bold, zippy, briny and salty, though we’ll be sure to keep the salt level in check.
Served with crostini or crackers, tapenade is a wonderful appetizer with drinks. It offers some welcome contrast when served with creamy dips, like hummus or spinach artichoke dip. You can also spread it onto sandwiches, dollop it onto salads, and more. Tapenade will keep for a week or two in the fridge, so you’ll find many uses for it.
Tapenade is named after the Provençal word for capers, tapenas. Over the years, olives have become the predominant ingredient, and I used capers as a subtle accent. Similar olive spreads have been served in the Mediterranean for ages, which is why tapenade is a natural pairing with your favorite Mediterranean flavors.
Traditional tapenade also includes anchovies, but being vegetarian, I omitted them. This dip is loaded with complex flavor regardless, and it’s suitable for vegans and those with shellfish allergies as well.
To make this easy tapenade, you’ll need just a few basic ingredients and a food processor. It comes together in about 10 minutes with mostly pantry ingredients! You’ll need Castelvetrano and Kalamata olives, fresh parsley, capers, olive oil, garlic and lemon juice. Let’s make some already.
The Best Olives for Tapenade
In France, you’ll find tapenades made entirely with black olives (typically Niçoise olives), or green olives, or a combination of the two. While it’s a matter of preference, I highly recommend a combination of green olives (specifically, Castelvetrano) and black (Niçoise or Kalamata, not the squeaky canned kind). You’ll find both of these varieties in well-stocked American grocery stores.
Castelvetrano olives are rich, buttery, fleshy and not too salty, as many olives can be. Kalamata olives pack more of a briny punch, which is why we’ll use half as much black olive as green. Then we’ll add just a tablespoon of drained capers. Keeping the salt level in check is key to a truly enjoyable, flavorful dip.
The Easiest Way to Pit Olives
After some experimentation, I’m pleased to report that I’ve found a very easy way to pit olives. Hooray!
Here’s how: Place a small handful of olives on a cutting board. Find a sturdy liquid measuring cup or jar with a wide base (I imagine a skillet would work, too). Press the base of the jar down over the olives until they break into pieces (see photo above). Now, you can remove the pits with ease.
Pitted Olive Safety Note
Even if you are using pre-pitted olives, check each one to ensure that it’s actually been pitted. It’s not unusual to find some olive pits along the way. It’s best to find the pits before they go into the food processor and break into smaller pieces. The pits are very hard and could break a tooth!
Watch How to Make Easy Tapenade
How to Serve Tapenade
Tapenade is a lovely appetizer with a glass of wine (especially a crisp rosé or sauvignon blanc) or a stiff gin or vodka-based cocktail (think gin and tonic or martini).
Tapenade has many uses, though. Here are some serving suggestions:
- Cheese plates: Serve tapenade in place of whole olives (or in addition to them, if you’re serving olive lovers).
- Salads: Whisk a dollop of tapenade into a vinaigrette or spoon it sparingly over tomato salad.
- Sandwiches: Tapenade is a great sandwich spread, especially with avocado, creamy cheese, tomatoes and cucumbers.
- Savory breakfasts: Tapenade would be nice on scrambled or fried eggs, with sun-dried tomatoes, fresh parsley or basil, and creamy cheese, such as goat cheese or feta.
- Or simply with crostini, crackers or crusty bread
Please let me know how your tapenade turns out in the comments! I love hearing how you serve my recipes.
Easy Tapenade
- Author: Cookie and Kate
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 1 ½ cups 1x
- Category: Appetizer
- Method: Food processor
- Cuisine: French
- Diet: Vegan
This tapenade recipe tastes so fresh and comes together so easily! Serve this French olive spread with crackers, crostini, cheese plates or on sandwiches. Recipe yields 1 ½ cups tapenade.
Ingredients
- 1 cup Castelvetrano olives, pitted*
- ½ cup Niçoise or Kalamata olives, pitted*
- ¼ cup lightly packed fresh flat-leaf parsley (thin stems are ok)
- 1 tablespoon drained capers
- ¼ cup extra virgin olive oil
- 2 medium cloves garlic, pressed or minced
- 1 tablespoon lemon juice
Instructions
- In the bowl of your food processor, combine all of the ingredients (pitted olives, parsley, capers, olive oil, garlic and lemon juice). Pulse briefly about 10 times, then scrape down the sides of the jar.
- Pulse 5 to 10 more times until well chopped, but not pureed, or until you reach your desired texture. Serve as desired. Store leftovers in the refrigerator for up to 2 weeks.
Notes
*Safety note/how to pit olives: Even if buying pitted olives, check to ensure each olive has actually been pitted (sometimes they sneak through). To pit olives with ease, place several olives on a cutting board, then press a sturdy, large liquid measuring cup or jar down over them. The olives will break into pieces, making it easy to remove the pits.
No food processor? Finely chop the solid ingredients by hand, then stir all of the ingredients together in a bowl.
Vegetable enthusiast. Dog lover. I'm probably making a big mess in my Kansas City kitchen right now. 
4waystoyummy
I love tapenade! Luckily I have all the things I need to make a batch right now. I will be substituting traditional capers with my preserved nasturtium bud capers. Fingers crossed! Happy New Year!
Kate
Hope it turns out great!
Barbara Chasty
Oh wow thank you for that tip of the nasturtium buds! I’ll be doing that in the spring when they bloom again
Cheryl Dennis
Hi there! My family does not like capers at all but loves olives… Can this be made without capers and if so how does it taste? Or is there a suggestion of something to use in its place please! Thank you!
Kate
Hi, You could omit. Let me know what you think!
Bonnie
Please tell me what bread you use
Kate
Hi Bonnie, I try to get it from a local bakery in Kansas City.
Karlova
Instead of capers, you might try substituting a few of those little supermarket stuffed green olives (Manzanillas?). They’re saltier than Castelvetrano olives and can impart the briny effect that comes from the capers. When I ran out of capers recently, I added them to my usual tapenade, which I make with only Kalamata olives, and no one noticed the difference.
Kate
This looks amazing! Can’t wait to try it!
Kate
Thanks Kate! Let me know how it turns out!
Kathy Metcalf
Just started receiving your emails. Where have you been all my life? . Love the way you go into detail on everything. It just makes me want to try every one of your recipes. Wish your book was sold in our local Target store. Please don’t stop creating and sending me your recipes. Happy New Year!!! Thanks so much
Kate
Thank you so much for your note, Kathy! It brightened my day. Happy New Year!
Ivory
I never had this dish before, but thank God I am not a picky eater for trying new dishes, because this one looks amazing. Can hardly wait to give it a try. Yum!!!
Michele
Excellent!! This was so good with rosemary bruschetta crackers!
Kate
Sounds so good! Thanks, Michele!
Anne
This looks delicious! I can’t wait to try it. Also, I received your cookbook as a Christmas present. I was delighted to see so many wholesome recipes that I could eat. I’ve been modifying recipes for ages given my hypoglycemia. It’s so nice to have the modifications done for me. Thank you! (My regards to Cookie.)
Kate
Hi Anne! I hope you love all of the recipes. Cookie says hi!
Brittany Allison
Just made this awesome tapenade! Other than putting the olives which still took a decent amount of time with your nifty trick (soo helpful!) it was was super easy and turned out to be a HIT! Thanks again Kate. I’ve loved every recipe I’ve made from you!
Kate
So glad my trick worked well for you, Brittany! Thank you for your review, and Happy New Year!
Erin
If I want to add artichokes, how much would you recommend, and marinated vs non?
Kate
Hi Erin! That sounds like a fun twist. I am just guessing here, but I’d probably try 1/2 to 3/4 cup well-drained artichoke. Marinated or not, both should work well.
Laura
Tapenade rocks! Growing up, my mother would sometimes add butter and cheese to it in the food processor, and then put it on top of crostini and melt it all together under the broiler for a few minutes. Heaven.
Kate
Oh man, that sounds completely wonderful! Will have to give your mom’s version a try soon.
Patti
I just made this for our socially distanced New Year’s. I love tapenade and this recipe was so easy to make and tastes fabulous!
Kate
Thank you, Patti! Glad to hear it. Happy New Years!
Joann
This tapenade is awesome! Coincidentally we were gifted a large jar of Castelvetrano olives yesterday and couldn’t believe it when your post featured them. I made is as part of a cheeseboard, also included your cranberry sauce on the board – absolutely delicious!! Thank you for all the great recipes Kate.
Kate
How perfect! Love that you included my cranberry sauce, too. Happy Near Year, Joann!
Marilyn
I made the easy tapenade recipe today. I used Queen sized green olives and Kalamata olives. My Kalamata olives had pits in them so I used your tip on how to pit the olives. It works fine thank you. I can’t use any fish in the tapenade so was pleased to see this recipe. Tastes delicious and I will serve it tonight with some seed crackers when my husband and I have a few appy’s for our New Year’s Eve.
Wishing you and yours a very Happy & Healthy 2021.
Kate
Happy New Years, Marilyn! I’m so glad the tapenade recipe worked well for you.
Heather Ripplinger
Delicious! The best olive tapenade I’ve ever had!
Kate
Thanks so much, Heather!
Sue
Your tapenade recipe was a huge hit! I think it sold your cookbook! Easy and very good! Great on sandwiches (leftovers)
Thank you for yet another great recipe
Kate
Hooray! Thanks for letting me know, Sue!
Angela E
I have been wanting to make a tampenade for some time but just didn’t think it would compare to the one I had tasted when visiting family in California. This recipe is super easy and tastes sooo good! So thankful to have had this recipe delivered right into my inbox. Thanks so much!
Kate
I’m so happy to hear it, Angela! Thank you very much.
Gina
I made this over the Christmas holidays a one of the starters. It was so good! Only downside: it vanished in seconds and I found myself in the kitchen again whipping up another batch. I LOVE tapenade but cannot eat anchovies if you paid me so you can imagine my joy when I came across this recipe! 10 stars ⭐️
Kate
Thank you! I’m delighted you loved this recipe, Gina.
Kelci
Your recipes are always bangers, Kate! I’ve been following you and using your recipes for years, and some of our favorite meals ever have come from your blog. This tapenade was delicious & extraordinarily easy which is nice! We enjoyed on homemade sourdough focaccia!
Kate
Thank you, Kecli! I’m happy you love them. I appreciate your kind comment and review.
Sonia R Edgar
I’m craving tapenade, but I don’t have any capers… too far for a second trip to the grocery store out of the rural area. Can I leave it out or replace with something else for flavor? Help
Kate
Hi! Sorry for my delay. You could try a few more olives or just omit. What did you decide to do?
Donna
This was really good. My company brought over a homemade crusty sourdough bread for this tapenade and it was so yummy. That’s what I’m having for breakfast!
Kate
Sounds like a perfect pairing! Thank you for sharing, Donna.
Ilene
Damn delicious!
Sam Griffith
I just made it, wonderful, I love olives. I probably could have pulsed it less, just to make it a little chunky.
Kate
Thank you for your review, Sam!
S. Kramer
This recipe is fantastic!!!! It’s my new Friday night must have! Since it’s just 2 of us I cut the recipe in half & whip it up in my mini food prep processor!
Rick
As a single father, I can barely find time for complicated recipes. But sometimes, when I see something like this, I just must! Besides, i love spending time with my kiddo in the kitchen and he loves everything about cooking, starting from cooking games on papasgames.us to cooking anime shows like Shokugeki no Soma.
Kate
I’m happy you enjoyed it, Rick! Thank you for taking the time to comment.
Mary Minton
Is it ok to use curly parsley?
Kate
Sure, that will work too.
Wendy
love tapenade added dried chili flakes and a pinch of sea salt. I like salty things!
Kate
Sounds delicious, Wendy! Thank you for sharing.
Amy
Hi! I tried this recipe today because my son is vegetarian and likes a store bought tapenade I bought in the past.
I’ll get his review when he comes here, but wanted to comment that it would be sooo helpful if you could put in the actual recipe whether or not to drain the olives (you do indicate draining the capers, which is helpful).
While I sometimes enjoy the story of a recipe, I don’t always read through it word for word. If you mentioned draining the olives in the story of the recipe I didn’t read it.
Kate
Hi Amy, thank you for your feedback. I haven’t thought that would be needed, but I will consider it.
JoNell McClary
Hi Kate – This tapenade is delicious and so easy to make. It’s the perfect mix of olives, capers and garlic, and it keeps well in the fridge. The second time I made it, I cut back on the olive oil just a bit because it seemed to have enough moisture. I love your olive pitting tip but didn’t need to pit the olives this time because I just discovered that Costco carries a nice sized jar of pitted Castelvetrano olives.
Now if I just knew of a great way to pit cherries that isn’t messy:)
Thanks for all your great recipes and tips! Love your website!
Kate
Thank you for sharing how you made this work for you, JoNell! I appreciate your review.
Michelle Dellecave
This recipe is outstanding and Kate explains exactly how to make it perfectly. Used this spread as the base layer for an Italian lunchmeat sandwich (used a crusty soft bread so it wouldn’t get soggy) – made tons for a work luncheon and EVERYONE loved it! Even the guys who don’t eat olives! Thanks, Cookie & Kate
Kim
Would this pair well with your gazpacho soup and crusty baguette for a starter for dinner party ?
Kate
That sounds delicious to me!
Kurt
Wow. Sensational on the first try! Per Alton Brown I rinsed the olives first to minimize brininess. Otherwise I followed the recipe exactly.My gosh is this good.
Samgriff
Delicious and easy. I did a couple of slivers of anchovies
Kate
Great to hear, Samgriff! I appreciate your review.
Diane
This is a funny story. My husband was doing the daily crossword and came across the clue for tapenade. Neither one of us knew what it was so of course I cheated and googled it. I was so surprised since I was just cleaning out the fridge and didn’t know what to do with my kalamata olives. I had everything minus the capers and being a lover of creating and combing recipes I went for it. Adding freshly grown flat parsley made it even more special. Anyway I prepared it and we were both taste-testing this delectable dish well before the crossword puzzle was finished! Now onto a Naan pizza smothered with tapenade and tofu for dinner. So yummy! Very very fun afternoon!
Kate
I’m glad you found the recipe and enjoyed it! I appreciate your review.
Susan Jeffery
I had this at a family gathering and had to have the recipe. I promptly shared it around! I put half in the fridge and half in two mini mason jars in the freezer for another time. Terrific!
Kate
That’s great, Susan!
MARTHA E OATES
I made this for a family bbq. It was inhaled!! Was hoping to have leftovers but not to be. Love it! So easy.
Kate
I’m glad it was a hit, Martha!
Chris
Tweaked a little bit just because I had green olives and black at home, I added Kalamata as well. I used a little over a 1/2 cup roughly of each olive and eyeballed the rest of the ingredients. Family loved it didn’t last 10 minutes will definitely be making this again.
Kate
Wonderful to hear, Chris! Thank you for your review.
ADELAIDE DAUPHNE Y
Do I use Capers in brine or vinegar?
Kate
Hi, whatever you can get your hands on. Just rinse them first.
4waystoyummy
This is delicious! I just made it because I love oils on my spaghetti. Yup, dinner tonight is spaghetti aka tapenade. Thank you! If there are any leftovers I’ll try it on crackers and cheese.
Kate
Sounds delicious!
THALIA GERACHIS
I loved your recipe!
It works well on a fresh baguette piled high with salad greens, tomato slices and fresh mozzarella.
I know I can find quite a few ways to enjoy it. Perhaps a cheese platter with sliced peanut s and cantaloupe …. Yumm
Dee
I made this tonight but because I wanted it as a very smooth addition to pita I processed it a bit longer, almost to the purée stage. It’s so good! I ate a few bites on gluten-free crackers then made myself a vegetable pita and added some of the tapenade. It made for a fabulous dinner. Thank you!
Marianne Controy
Your recipe sounds absolutely amazing!!! Can the tapenade be put into small canning jars and canned to preserve shelf life? I would love to give them as gifts
Kate
Hi Marianne! This recipe isn’t meant for canning. I’m glad you love this recipe!
SB
This is delicious!!!
Kate
I’m glad you loved it, SB!
Mary Eisert
I can’t wait to try your recipe. You can call me lazy, but last fall I purchased a cherry/olive pitter from someones party and it is great. I had some Italian green olives that were the toughest thing to try to pit that i’d ever come up against, it did a great job on them. I think this would be great rolled up in eggplant slices and roasted (or zucchini slices) also inside a butterflied roast if one were a meat eater.
Kate
I hope you love it, Mary!
Mary Eisert
oops, I had gone straight to the recipe and hadn’t seen that you were vegetarian, sorry if the suggestion was offensive, still think it would be good inside eggplant slices and roasted. Sorry about being insensitive, it wasn’t intentional, had googled for the recipe and checked out the rest of the site after.
Rachel
This came just in time for our Christmas Eve smorgasbord. I made it as written, using smoked kalamatas and it is so good. I’m eating more today for lunch.
Mary Ann
Bought some olives that weren’t the tastiest for martinis and wondered what to do with them. Found this recipe and purchased some kalamata olives. Oh my God. Delicious!
Kate
I’m glad you were able to enjoy this one, Mary!
Gwyneth Hobson
Thanks it was so easy to make. Also, thank you for the tip about the pitted olives. I didn’t mine were pitted and would never have checked unless you wrote to do that….would have not gone well without the tip. Thank you.
Christina
Will this work with black olives and green olives? I don’t know where to buy the other olives. Thank you, I love all your recipes!
Kate
Hi! The flavor will change, but you can try it. Let me know what you think!
Nataliefs
Thanks for a great recipe! I didn’t have parsley so omitted and cut olive oil in half and doubled the lemon juice. Love the mingling of flavours. Tastes fresh and zingy and delicious!
Kate
I’m glad you liked it! I appreciate you sharing, Nataliefs.
Patti
I had never made tapenade and was about to chop the olives by hand! I added some roasted red peppers that needed to be used, and forgot the capers and it turned out amazing and delicious!
Elle fox
I make this tapenade and make a similar chopped mushroom spread. I combine, add chicken broth and heat. It is astonishingly good over fresh linguine
Annie
Yummy recipe!!!
I didn’t have flat parsley so i substituted with boxed lettuce. Though it would have been more flavourful with tangy parsley the boxed lettuce made it good. Thanks for all your yum and healthy recipes.
Kate
Thank you for your review, Annie! I’m happy you enjoyed this recipe and others.
Vanessa
Can this be canned? Like hot water bath?
Kate
Hi Vanessa, this recipe isn’t designed for canning. Sorry!
TISA
I only used the olives, garlic and evo!! AWESOME mixed into plain or garlic humus ang garlic parm pita crisps!! That’s my 10:00 snack!!
Kate
I’m so glad you enjoyed it, Tisa! Thank you for your review.
Vicki Frederick
This tapenade is just fabulous – so easy and delicious! I can’t wait to share it with my friends. Thank you also for the introduction to Castelvetrano olives. I could eat them right out of the jar.
Kate
Great to hear, Vicki! I appreciate your review.
Jill Evans
Loved this recipe as did my book club! I pulsed the parsley & garlic first, then added the other ingredients. Thanks
Kate
Thank you for sharing, Jill!
Ben Garlow
Great recipe! This has become my morning meal; toasted sourdough English muffin slathered with the tapenade, then topped with my famous bruschetta salsa! Thanks for adding a delicious meal to my morning routine.
Kate
That’s great to hear, Ben! I appreciate your review.
Debbie
Easy and wonderfully delicious. This is a perfect recipe!
Thank you for sharing it.
Kate
Thank you, Debbie!
Erin M.
Absolutely delicious, and I’ll be honest “, I don’t even like olives very much. I highly recommend this recipe as a sturdy appetizer.
Laurey
I love tapenade and I’ve tried nay recipes and also using no recipe. This is by far the best tapenade I’ve ever had. Thankyou for this delicious recipe.
Christine
Your recipes never fail to be the best version of a dish!
I’ve made this Tapenade as a last minute appetizer with sliced baguette and everyone loves it. I will garnish it with some fresh thyme, oregano, and lemon peel. It so easy and so good! I have used many varieties of olives- kalamata with Bella di cerignola is my favorite combo.
I also have to say your Hummus recipe and Babaganoush recipe are my other never-fail go-tos! I’ve been asked by countless friends for the recipe and I direct them to your site. Delicious recipes, well created, tested, thank you!
Jan
HI Kate, Is it possible to freeze this tapenade? Thanks.
Kate
I don’t know if this would be a great option to freeze. If you try it, let me know!
Helen
Hi Kate
Thanks for this recipe, it turned out perfect, I added roasted cashews too
Cheers
Helen
Kate
Thank you for sharing how you made it, Helen! I appreciate your review.
Rosanne
Tried this today and boy I’m glad I found this recipe! Can’t find anything remotely close to this in our small town. Super easy to make and I actually did find all the ingredients I needed. Thank you so much for sharing! ( I love mixing it with humus.)
Nan
Just read your tapenade recipe and it looks amazing! I will make that today. I love to experiment with traditional recipes, so I thought, why not add chopped walnuts to the tapenade, and sun-dried tomatoes for a nice tart taste – or even a TBSP of fresh uncooked cranberries for tartness and color? Adding a wee salad tip — I discovered that brown Swiss button mushrooms and toasted sunflower seeds go hand in hand to create a beautifully rustic burst of flavor in a spinach salad. That combo is truly magical.
Tiffany L.
Just made this! It was my first time making olive tapenade as I just realized that I like olives lol. It came out amazing! Will definitely be using this recipe again! ^_^
Kate
I love to hear that, Tiffany! Thank you for your review.
Julie Jacobs
This is a great recipe! I took the time and diced/minced everything by hand. I gave it away as a dinner host gift, without taking a picture. I had 3 different olive oils to choose from, so I used the one with the most citrusy flavor, and I hand squeezed the lemon juice. While it looked and tasted beyond terrific, next time I will mince more of the olives, as the hand-cut mixture fell apart a little too much while serving on a cracker. I printed this to my personal favorites folder, thanks!
Jill O'Brien
Can I make it with cilantro instead of parsley or basil maybe? And omit the capers? I’m trying to use what I have existing in my fridge.
Kate
I don’t know if this would get you the results you are looking for. Sorry!
Muffy
I’m about to make this recipe for the 5th time. Rave reviews every time! Each time I’ve made it, I’ve used half as many Castelvetrano olives as black olives. 1 cup Kalamata to 1/2 c Castelvetrano, It’s still great. The capers, garlic, parsley and fresh lemon juice really make the dish. I use a lot of your recipes, thanks.
Cassandra
Hi!
What can the parsley be substituted with?
Kate
This is best with parsley. But, you can omit if you prefer.
Jaime
How could I make this a creamy tapenade? Just add Mayo?
Kate
I haven’t tried it. I love this as it is. Let me know what you think if you do!
Chrissy Herald
This is a fabulous recipe! I had a mix of several different types of olives from Wegmans wonderful olive bar. It was a bit too salty because of the different types of olives in my mix. Next time I’m sticking with the castelventrano and nicoise.
Katherine
I have made this 3 times so far!!! So easy and incredibly delicious!!! It goes well with everything you can imagine!!! Even on a spoon to your mouth!!! Seriously I put this on crackers, my broiled salmon, steamed broccoli!!!
Connie Manuel
Made this for a cottage weekend. Everyone loved it, including my 9 and 11 year-old granddaughters. Only problem? It was gone too quickly and I was asked to make at least a double batch the next time.
Kate
That’s great to hear, Connie!
Mara
I don’t know who is the better cook you or Cookie, but your tapenade and baba-ganoush recipes are amazing. Thanks a lot. I myself as a borderline BMI person with lousy appetite added some Estonian wild mushrooms, which at least for me made tapenade even tastier. Mara from Estonia.
Rhiannon S Hanson
This was perfection! I made enough to share and now I am getting credit as the best neighbor ever. Thank you so much for this recipe.
Kelli
Love this, so easy, so delicious and so many ways to use over the week.
Tia
Super easy and delicious! Thank you for this recipe! Served with goat cheese and homemade crackers and bread.
Stacey
This recipe for tapenade looks fabulous. Do you think it will work on grilled polenta slices?
Kate
You could try it.
Carolyn
I love this! So healthy, easy, and delicious!
Natasha M
I subbed parsley for cilantro and lemon juice for lime cause that’s what I had on hand and it turned out really good!
Kate
Wonderful to hear, Natasha!
Lauri
Made this tapenade with feta-stuffed green olives (that I had in the fridge) and kalamatas and it turned out delicious! Thank you!
Kate
You’re welcome, Lauri! Thank you for your review.
Kathleen
It sounds delicious. I’m going to try this recipe for tapenade for a party
Sarah
I’ve never had tapenade before, but this was delicious. I used generic black olives, didn’t use capers, and substituted the fresh parsley leaves for some dried parsley, thyme, and oregano. It still turned out great and I’ll be using this recipe again.
Kate
I’m excited you tried it, Sarah! Thank you for your review.
Mary
☆☆☆☆☆ I’ve now made this recipe 3 times, it’s so delicious and easy too This batch is for a girls weekend. The last time I made this, I walked into my kitchen and found the hubby eating it with a spoon.
Kate
I love to hear that, Mary! Thank you for your review.
Valerie
This is my 4th time making this, followed this except left oil out of the last 3. This is amazing and I really appreciate you sharing. Thank you.
Kate
You’re welcome, Valerie! I appreciate your review.
Nina Adair
Can you freeze Olive Tapenade?
Kate
I don’t know how well this would hold up, sorry!
Kevin
Great, easy to follow instructions! I used a hand blender and was a bit more energetic with it: Olive puree has been born! No complaints as of yet from the peanut gallery.
Next time I might add some parmesan…..
Kate
I’m happy to hear you enjoyed it, Kevin!
Sherie
Hello! I just made the olive easy tapenade and it is wonderful! So thank you for the easy and tasty recipe! It really is wonderful and better than I expected! Be blessed! Sherie
Kate
Great to hear, Sherie! I appreciate your review.
VICTOR RIZZO
WOW GREAT STUFF ‼️‼️
michelle
OMG….this recipe is heavenly! I doubled the recipe and used fresh tarragon and parsley from our garden. The flavors melded well when spread on homemade spelt/rye naan.
Jennie
I brought this to a charcuterie potluck, along with a 4-month (i.e. young, not too sharp) pecorino and baguette – it was a hit. Usually tapenades are too pungent/salty for me, but with castelvetrano olives in the majority, it was a great balance of fresh and briny. Only issue was I found it too oily. Since I loved the combo of the tapenade + mild pecorino, I made it again last night (halved the olive oil this time, which was perfect) and used it as a pizza topping – baked the dough with olive oil and grated pecorino, then topped with heaps of tapenade – YUM!
Nina Adair
I absolutely love this olive tapenade recipe! What is a serving size? How do I measure for a serving?
Kate
Hi Nina! You can find the serving size in the recipe header and nutrition facts.
Lila Petersen
Delicious! I had to substitute the lemon (did not have) with champagne vinegar otherwise exact recipe. Can’t wait for guest to try !
Gadfly
Thank you! It was really easy to do and so tasty. The flavor has so many layers, blooming one after another ♥
Kate
I’m delighted you enjoyed it!
Patrick
Oh my goodness! First time making tapenade and this was just CRAZY good!!! Thank you thank you thank you!!!
Kate
You’re welcome, Patrick!
JF
Just made my first batch. Both types of olives that I got came in brine, so despite draining them I ended up with a really salty product. I might give the olives a light rinse next time to knock that down.
Eve
This is an easy recipe to make and tastes delicious!
Kate
Great to hear, Eve!