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Olive Tapenade is a flavorful Mediterranean-inspired spread made with Kalamata and green olives, roasted red peppers, capers, garlic, and fresh basil. This easy appetizer takes just 10 minutes to make and is delicious on toasted bread, crackers, or served alongside your favorite cheeses. My Bruschetta staple!
Easy Homemade Olive Tapenade
This homemade olive tapenade is salty, savory, a little garlicky, and full of delicious olive flavor. The roasted red peppers add a little sweetness, while the capers and lemon juice give it a bright, tangy finish.
Everything comes together in the food processor in just a few minutes. You can make it as chunky or finely chopped as you like.
I especially enjoy serving it with toasted Crostini, fresh tomatoes, and my creamy Whipped Feta Spread. It’s an easy combination for an appetizer platter!
Ingredient Tips
- Olives: The combination of Kalamata and green olives gives this spread plenty of flavor. Be sure to use pitted olives and drain them well before adding them to the food processor.
- Roasted red peppers: These add a little sweetness that balances the salty olives. Jarred roasted red peppers work well. Just drain them before using.
- Capers: These little briny buds add lots of flavor. Drain them before adding, and taste the finished tapenade before adding any extra salt.
- Fresh basil: Adds a little freshness to the mixture. Fresh basil works best here.
- Olive oil: Use a good extra virgin olive oil for the best flavor.
How to Make Olive Tapenade
Add the garlic, lemon juice, and olive oil to a food processor. Pulse several times until the garlic is finely chopped.
Add the olives, roasted red peppers, capers, and basil. Pulse until everything is combined and chopped to your preferred consistency. I like mine finely chopped but still with some texture.
Taste and adjust as desired, then transfer to a serving bowl.
Ways to Serve Olive Tapenade
Olive tapenade is a versatile appetizer that can be served in several delicious ways.
- On crostini: Spoon onto toasted baguette slices for an easy appetizer.
- With whipped feta: Spread whipped feta on crostini and top with a spoonful of olive tapenade.
- With crackers: Serve as a spread with your favorite crackers or pita chips.
- On sandwiches: Add a little to sandwiches or wraps for extra flavor.
- With chicken or fish: Spoon a little over grilled chicken or fish for a savory topping.
- On an appetizer platter: Serve alongside cheeses, sliced tomatoes, fresh basil, and toasted bread.
Try it with my How to Make Bruschetta recipe for another delicious way to enjoy this olive spread.
Make-Ahead and Storage
Olive tapenade is a great make-ahead appetizer. You can prepare it a day before serving and refrigerate it in an airtight container.
The olive oil may thicken slightly when chilled. Give the tapenade a good stir before serving, and let it sit at room temperature for about 10 to 15 minutes to take the chill off.
Store leftovers in the refrigerator for up to 3 to 4 days.
More Appetizer Recipes
How to Make Bruschetta
Crostini
Whipped Feta Spread
Fresh Homemade Guacamole
Red Beet Hummus
Olive Tapenade
Equipment
Ingredients
- 2 cloves Garlic
- ½ Tablespoon Lemon Juice fresh
- 2 Tablespoons Olive Oil
- ¼ cup Green Olives pitted and drained
- 1 ½ cups Kalamata Olives pitted and drained
- 2 Whole Roasted Red Peppers (jarred or fresh)
- 1 ½ Tablespoons Capers drained
- 5 Basil Leaves chopped
Instructions
- Add garlic, lemon juice, and olive oil to a food processor and pulse several times until garlic is finely chopped.
- Add all of the other ingredients and pulse several times until all ingredients are incorporated. You can stop when the desired texture is achieved. I like mine a little more chopped, some people like it chunkier.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
