Olive Tapenade

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Olive tapenade is a savory Mediterranean spread made with olives, capers, garlic, a hint of lemon juice and olive oil for a bold, salty flavor that comes together in minutes without any cooking needed. It's an easy appetizer to whip up for parties or keep on hand for sandwiches, crackers, and snack boards.

Prep Time5

Total Time5

Course: Appetizer, Dip, Snack, Spread

Cuisine: Italian, Mediterranean

Servings:

Calories: 48kcal

Author: Meaghan - The Quicker Kitchen

Ingredients

3 garlic cloves minced
1/2 cup pitted kalamata olives well drained
1 cup pitted castelvetrano olives well drained
1/4 cup fresh Italian parsley washed
2 tbsp capers
2 tbsp lemon juice fresh recommended
2 tbsp extra virgin olive oil

US Customary - Metric

Instructions

Add all of the ingredients to the bowl of a food processor fitted with the blade attachment.
3 garlic cloves, 1/2 cup pitted kalamata olives, 1 cup pitted castelvetrano olives, 1/4 cup fresh Italian parsley, 2 tbsp capers, 2 tbsp lemon juice, 2 tbsp extra virgin olive oil
Pulse a few times, roughly 6-8 and scraping down the sides as you go, until the consistency's still chunky but with very small pieces.
Serve with baguette toasts, freshly sliced baguette, or assorted crackers and enjoy!

Notes

To make the baguette toasts that you see in the pictures just slice a fresh baguette into 1/2" slices, and then transfer the pieces to a rimmed baking sheet in an even layer. Brush them with olive oil. Bake at 400°F for 5-8 minutes or just until they are crispy and golden brown.
You can pulse the tapenade a little more if you want a smoother tapenade.
It's not only delicious as a dip or spread on toasted baguette, but tapenade also makes a delicious condiment on sandwiches with Mediterranean flavors.
This is the perfect make ahead appetizer. It actually tastes even better if it sits in the fridge for a little while prior to serving so you can make it a day before you plan on serving.

Nutrition