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Olive Tapenade

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5 from 3 reviews

  • Author: Sonja Overhiser
  • Prep Time: 5 minutes
  • Cook Time: 0 minutes
  • Total Time: 5 minutes
  • Yield: 1 cup (20 to 24 crostini) 1x


This olive tapenade recipe is a simple appetizer full of bold, briny flavor! Serve this French spread with bread or on crostini.


  • 3/4 cup ripe black olives, pitted*
  • 3/4 cup Kalamata olives, pitted
  • 1 tablespoon capers, drained
  • 1/2 teaspoon anchovy paste (optional for vegan**)
  • 1 garlic clove, peeled and sliced into a few pieces
  • 1 small handful fresh parsley (or fresh basil or thyme)
  • 1/4 cup olive oil


  1. Place the olives, capers, anchovy paste, garlic, and parsley in a food processor. Pulse until roughly chopped. Scrape down the bowl. Then turn on the processor and drizzle in the olive oil until a chunky paste forms.
  2. Eat immediately or store up to 2 weeks refrigerated. Bring to room temperature before serving.


*We like using a mixture of olives for a robust flavor. Look for ripe black olives, which have a more subtle, rounder flavor to balance the salty Kalamatas. If you can’t find them you can use all Kalamata olives, but it makes an even saltier spread.

**If you leave out the anchovy paste, you can add salt to taste: but tapenade may be salty enough as is depending on the olives you use. Or, add 2 tablespoons sundried tomatoes to the mix.

  • Category: Appetizer
  • Method: Blended
  • Cuisine: French inspired
  • Diet: Gluten Free