Classic Olive Tapenade Recipe

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This Classic Olive Tapenade is a salty and savory recipe, which includes briny capers and rich black olives. It’s the perfect easy appetizer, ready in about 5 minutes.

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Classic Olive Tapenade Ingredients

1 garlic clove, roughly chopped
Juice of 1 lemon
3 tbsp capers, drained and chopped
6 anchovy fillets in olive oil, drained and chopped
250g (8 oz) black olives, pitted
20g (¾ oz) fresh flat-leaf parsley, roughly chopped
About 3 tbsp olive oil
Salt and black pepper

How To Make Classic Olive Tapenade

Blitz the aromatics: Put the roughly chopped garlic, lemon juice, drained capers, and chopped anchovies into a food processor or blender. Purée for about 10 seconds until the mixture is quite smooth.
Add bulk and emulsify: Add the pitted black olives and fresh parsley to the processor and purée again. With the machine running, slowly drizzle in enough olive oil to make a spreadable paste.
Season and serve: Taste the tapenade carefully. Season with salt and black pepper if necessary (remember the anchovies and capers are already salty). Serve at once, or refrigerate in a covered container.

Recipe Tips

Watch the salt: Anchovies, capers, and olives are the “trinity” of salty ingredients. You likely won’t need to add any extra table salt, but a crack of black pepper adds a nice depth.
Texture preference: For a more rustic tapenade, pulse the olives briefly rather than puréeing them into a smooth paste. If you prefer a smooth spread for delicate crackers, blend it longer.
Olive choice: Use high-quality black olives like Kalamata or Niçoise for the best flavor. Avoid the bland canned black olives used for pizzas, as they lack the necessary brine and depth.
The role of anchovies: Even if you don’t like fish, don’t skip the anchovies. They melt into the mixture and provide a deep, savory “umami” punch rather than a fishy taste.

What To Serve With Classic Olive Tapenade

This versatile spread works well with crusty breads and fresh vegetables.

Crostini or Baguette: The traditional vessel for tapenade.
Grilled Fish: Spoon over white fish or salmon.
Crudités: A salty dip for cucumber, carrots, or celery.
Pasta: Stir into hot spaghetti for an instant sauce.

How To Store Classic Olive Tapenade

Refrigerate: Store the tapenade in an airtight container or a jar in the refrigerator for up to 3 days.
Preservation Hack: To keep it fresher for longer, smooth the top of the tapenade in the jar and pour a thin layer of olive oil over the surface to seal out air.
Freeze: You can freeze tapenade in small containers for up to 3 months.

Classic Olive Tapenade Nutrition Facts

Calories: 188kcal
Protein: 2g
Carbohydrates: 3g
Fat: 19g
Saturates: 2.5g
Sugar: 0g
Salt: 1.8g

Nutrition information is provided per serving (based on 4 servings).

FAQs

Can I make this vegan?

Yes. To make a vegan tapenade, simply omit the anchovy fillets. You may need to add a pinch more salt or a teaspoon of miso paste to replicate the savory depth.

Do I have to use a food processor?

Traditionally, tapenade was made with a mortar and pestle. If you don’t have a processor, you can finely chop all the ingredients by hand with a sharp knife and mix them with the oil in a bowl for a chunkier texture.

What kind of oil should I use?

Use a good quality Extra Virgin Olive Oil. Since the tapenade is not cooked, the flavor of the oil will be very prominent.