Sometimes you just crave that specific salty, briny punch that only a good jar of olives can provide. This Olive Tapenade satisfies that craving instantly, blending rich kalamata and green olives with tangy sun-dried tomatoes for the ultimate Mediterranean bite.
It creates such a bold flavor profile that you barely need to do any work to make it taste impressive. I make this recipe whenever I need a quick appetizer that feels sophisticated but takes zero effort to pull together.
What Makes This Olive Tapenade a Keeper for Years to Come
You will love how incredibly fast this comes together without requiring any actual cooking or heat. It saves you so much time while delivering a dip that tastes like it came from a high-end deli.
The balance of flavors is perfection, mixing the sharp zest of lemon with the deep richness of two types of olives. Every bite offers a satisfying texture that is chunky enough to scoop but smooth enough to spread.
It serves as a versatile secret weapon in the kitchen that instantly elevates plain crackers or grilled meats. You can keep a jar in the fridge for last-minute snacking or surprise guests with a homemade treat.
If you are looking for a hearty main to follow this appetizer, my Easy One Pot Pasta with Sausage is a total lifesaver on busy nights. For something cozy and comforting to feed a crowd, the Zesty Tater Tot Casserole never disappoints.
Everything You Need for Perfect Olive Tapenade
Here is the simple list of items you need to gather:
- Sun-dried tomatoes: Use the dry kind not packed in oil for the best texture and rehydrate them first.
- Lemon: You will need both the fresh juice and the zest to brighten up the savory notes.
- Garlic: A fresh clove provides that necessary sharp kick that balances the fruitiness of the oil.
- Kalamata olives: These provide the classic deep purple color and rich, wine-like flavor profile.
- Green olives: I add these for a brighter, tangier bite and a lovely color contrast in the bowl.
- Fresh parsley: This herb adds a fresh, grassy note that cuts through the saltiness.
- Fresh basil: A little basil brings a sweet, aromatic quality that rounds out the intense flavors.
- Olive oil: Use a high-quality extra virgin variety since the flavor really comes through here.
My Method for Olive Tapenade
Let’s get this delicious dip ready in just a few minutes:
- Start by placing your dry sun-dried tomatoes in a heatproof bowl and covering them completely with boiling water. Cover the bowl with a small plate to trap the steam and let them sit for about 15 minutes until they are plump and soft. This step is crucial because it ensures the tomatoes blend smoothly rather than remaining tough and chewy in your final dip.
- Drain the softened tomatoes well and toss them into the bowl of your food processor along with the lemon juice, lemon zest, smashed garlic clove, pitted kalamata olives, pitted green olives, fresh parsley, and basil. Make sure you have removed all pits from the olives before adding them to avoid damaging your blade or hurting a tooth later. The mixture will look colorful and full of fresh aromatics at this stage.
- Pulse the mixture about 10 to 12 times using short bursts of power. You want to break down the olives and tomatoes into small, uniform pieces without turning the whole thing into a smooth paste. Watch the texture closely as you pulse, aiming for a chunky consistency that still has distinct bits of each ingredient visible.
- With the food processor motor running on low or while pulsing, slowly stream in the olive oil through the feed tube. Process just until the mixture comes together and resembles a thick, chunky pesto, which usually takes only a few seconds. Scrape down the sides of the bowl to ensure everything is evenly incorporated, then transfer your Olive Tapenade to a serving bowl.
My Best Tips for Perfect Olive Tapenade
Make sure to use high-quality Olive Tapenade ingredients like fresh herbs and good olive oil since they are the star of the show here. The simplicity of the recipe means there is nowhere for poor-quality ingredients to hide.
Pulse the mixture carefully using the “pulse” button rather than letting the machine run continuously to maintain that essential chunky texture. If you over-process it, you will end up with a smooth paste that loses its rustic charm.
Allow the finished dip to sit at room temperature for at least an hour before serving to let the garlic and herbs marry fully with the olives. This resting time significantly deepens the flavor profile and makes the final result much more cohesive.
Best Ways to Enjoy Olive Tapenade
I love spreading this thickly over toasted baguette slices or sturdy crackers for the easiest appetizer ever. It holds up well on crostini and adds a beautiful pop of color to any snack board.
You can also stir a few spoonfuls into hot pasta or spoon it over grilled chicken for an instant flavor boost. The salty richness of the Olive Tapenade acts almost like a concentrated sauce that transforms simple proteins.
I love seeing your creations, so please tag me when you share them on Pinterest.
Print
Olive Tapenade Recipe
- Total Time: 12 min
- Yield: 6 servings
- Diet: Vegan
Description
A zesty and savory Mediterranean appetizer featuring a blend of kalamata and green olives, sun-dried tomatoes, and fresh herbs.
Ingredients
- 1 cup pitted green olives
- 1 lemon, juiced and zested
- 1/4 cup fresh parsley, chopped
- 1/4 cup extra virgin olive oil
- 1 cup pitted kalamata olives
- 1 clove garlic, smashed
- 1/4 cup fresh basil, chopped
- 1/2 cup sun-dried tomatoes (dry, not oil-packed)
Instructions
- Start by placing your dry sun-dried tomatoes in a heatproof bowl and covering them completely with boiling water. Cover the bowl with a small plate to trap the steam and let them sit for about 15 minutes until they are plump and soft. This step is crucial because it ensures the tomatoes blend smoothly rather than remaining tough and chewy in your final dip.
- Drain the softened tomatoes well and toss them into the bowl of your food processor along with the lemon juice, lemon zest, smashed garlic clove, pitted kalamata olives, pitted green olives, fresh parsley, and basil. Make sure you have removed all pits from the olives before adding them to avoid damaging your blade or hurting a tooth later. The mixture will look colorful and full of fresh aromatics at this stage.
- Pulse the mixture about 10 to 12 times using short bursts of power. You want to break down the olives and tomatoes into small, uniform pieces without turning the whole thing into a smooth paste. Watch the texture closely as you pulse, aiming for a chunky consistency that still has distinct bits of each ingredient visible.
- With the food processor motor running on low or while pulsing, slowly stream in the olive oil through the feed tube. Process just until the mixture comes together and resembles a thick, chunky pesto, which usually takes only a few seconds. Scrape down the sides of the bowl to ensure everything is evenly incorporated, then transfer your Olive Tapenade to a serving bowl.
Notes
Store leftovers in an airtight container in the refrigerator for up to 5 days. For a milder flavor, you can substitute black olives for the kalamata olives.
- Prep Time: 12 min
- Resting Time: 15 min
- Category: Appetizer
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 4g
- Sodium: 710mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
Keywords: Olive Tapenade, easy appetizer, Mediterranean dip, homemade tapenade, vegan snack