Olive Tapenade is a savory spread made primarily from finely chopped or puréed olives, capers, and olive oil. It often includes other flavorful ingredients such as garlic, herbs (like thyme or oregano), and sometimes anchovies or lemon juice. This intensely flavored condiment is salty, briny, and herbaceous, with a rich olive taste. Its coarse, slightly chunky texture makes it ideal for spreading on crusty bread, crackers, or vegetables. Olive tapenade can also be used as a flavorful addition to pasta dishes, as a topping for grilled fish or chicken, or as a filling for sandwiches and wraps. Its bold Mediterranean flavors make it a versatile and delicious appetizer or ingredient.
Ingredients:
- 1 cup Kalamata olives (or a mix of your favorite olives), pitted
- 2 tablespoons capers, rinsed and drained
- 2 cloves garlic, roughly chopped
- 1/4 cup extra virgin olive oil
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
- 1 tablespoon fresh lemon juice (optional)
- 1-2 anchovy fillets, packed in oil, drained (optional)
- Freshly ground black pepper to taste
Equipment:
- Food processor or blender
- Sharp knife (if chopping by hand)
- Measuring spoons and cups
- Small bowl (if chopping by hand)
Instructions:
- Prepare the Olives: If your olives are not already pitted, remove the pits carefully.
- Combine Ingredients: In a food processor or blender, combine the pitted olives, capers, garlic, fresh parsley, fresh thyme (or dried), and optional anchovy fillets.
- Process to Desired Consistency: Pulse the mixture several times until it is finely chopped but still has some texture. You don’t want a completely smooth paste unless that is your preference. For a chunkier tapenade, you can also finely chop all the ingredients by hand and then mix them together in a bowl.
- Add Olive Oil and Lemon Juice: With the food processor running on low speed (or while stirring by hand), gradually drizzle in the extra virgin olive oil until the tapenade reaches your desired consistency. Stir in the fresh lemon juice (if using).
- Season: Taste the tapenade and season with freshly ground black pepper as needed. Be mindful that olives and capers are already quite salty, so you may not need to add any additional salt. If you didn’t use anchovies, you might want to add a tiny pinch of salt, but taste first.
- Mix Well: If you processed the tapenade, give it a final stir to ensure all the ingredients and olive oil are well combined. If you chopped by hand, mix everything thoroughly.
- Store: Transfer the olive tapenade to an airtight container, such as a jar (as shown in the image). You can drizzle a little extra olive oil over the top to help preserve it. Store in the refrigerator for up to 1-2 weeks. Allow it to come to room temperature for about 15-20 minutes before serving to allow the flavors to fully develop.
- Serve: Serve the olive tapenade with crusty bread, crackers, pita chips, vegetable sticks (like carrots, celery, or cucumber), or as part of an antipasto platter. It can also be used as a spread in sandwiches or wraps, or as a topping for grilled meats or fish.
Enjoy this flavorful and versatile Olive Tapenade!