Easy Olive Tapenade Recipe
Briny, garlicky olive tapenade whipped up in minutes with olives, capers, lemon, and good olive oil. Spoon onto crostini, sandwiches, or veggies.
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Servings:
Ingredients
Main Ingredients
- 0.75 cup pitted kalamata olives rinsed and well drained
- 0.5 cup pitted green olives rinsed and well drained
- 1.5 tbsp capers drained
- 1.5 tsp minced garlic
- 1 tsp anchovy paste optional but classic
- 0.5 tsp lemon zest finely grated
- 1.5 tbsp fresh lemon juice
- 3 tbsp extra-virgin olive oil
- 0.25 tsp red pepper flakes adjust for heat
- 0.13 tsp freshly ground black pepper
Instructions
Preparation Steps
- Rinse and drain the olives and capers, then pat them dry with a towel.
- Pulse garlic, anchovy paste, capers, and lemon zest in a food processor until finely chopped.
- Add kalamata and green olives with the parsley. Pulse in short bursts to a coarse chop.
- Drizzle in olive oil and lemon juice. Pulse just until combined, scraping the bowl once.
- Season with red pepper flakes and black pepper. Pulse once or twice to mix.
- Let the tapenade rest 10 minutes to meld flavors, then serve or chill.
Notes
Variation: Stir in a spoonful of chopped sun-dried tomatoes or swap in Castelvetrano olives for a milder, buttery flavor. Serving tip: Spread on warm crostini, swirl into hummus, or spoon over grilled fish. Storage: Refrigerate up to 1 week; cover the surface with a thin layer of olive oil.
This recipe is an original creation inspired by classic Easy Olive Tapenade Recipe flavors. All ingredient ratios and instructions are independently developed.