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Are you craving a snack and don’t know what to have? If you’re an olive lover, try this kalamata olive tapenade. It comes together quickly, is low carb, and is very versatile.
What is olive tapenade?
Olive tapenade is dish from the Provençal region of France. It can be used as a dip or a spread and is most commonly used in appetizers.
What is tapenade made of?
Finely chopped or pureed olives, capers, and olive oil are the basic ingredients, but many chefs also include anchovies, garlic, fresh herbs, and lemon juice.
What do you eat tapenade with?
- Bread: the most common thing to serve with tapenade. Think bruschetta, pita bread, and crackers. It also tastes wonderful used as a spread on sandwiches or as a topping on homemade pizza. You can also add it to your homemade bread dough to make olive bread.
- Vegetables: carrots sticks and celery can be dipped into tapenade. Portbella mushrooms can be stuffed with tapenade.
- Meat: use tapenade to stuff boneless chicken breasts or use it as a spread on grilled fish.
- Cheese: serve with soft cheeses like goat and cream cheese.
What kind of olives are best for tapenade?
- Kalamata olives, brined
- Black olives, brined
- Green olives, brined
Does olive tapenade need to be refrigerated?
Yes, it does. Stored in an airtight container, it should be good for a couple of weeks.
How to Make Olive Tapenade
Gather all the ingredients. Soak the anchovy fillets in milk for 10 minutes, rinse the olives and capers, and zest and juice two lemons. Rinse and pat dry the fresh basil, parsley, and oregano then peel the shallots and the garlic. Drain and rinse the anchovies, then pat them dry.
Add all the ingredients (except the lemon zest, lemon juice, and olive oil) into a food processor or powerful blender.
Pulse until well combined. Scrape the sides down with a flexible spatula.
Add the lemon zest and the freshly squeezed lemon juice.
Pulse a few more times, then add the extra virgin olive oil. Pulse until it’s the texture you desire.
Taste and add pepper. If you want, you can add a little bit of salt. Pulse a few more times, then it’s ready to serve.
Use a spatula to remove the olive tapenade from the food processor and place in a glass measuring cup. This will allow you to easily see how much you actually have – a little over 2 cups.
If you want a quick appetizer, just put some of the olive tapenade in a bowl and spread on toasted French bread.
Pro Tips for Making Olive Tapenade
- Don’t own a food processor or high speed blender? Use a knife to mince everything up or use a mortar and pestle.
- Want to reduce the sodium? Rinse the olives and capers more than once and omit the salt.
- Want additional olives? Use black or green olives that are oil-cured or brined.
- Want to use up tapenade? Try it on sandwiches, pasta, grilled fish, portabella mushrooms, and stuffed chicken breasts.
- Want other add ins? Try marinated artichoke hearts and eggplant.
Our Go-To Kitchen Tools for Making Olive Tapenade
- Hamilton Beach Food Processor: a time-saving tool for chopping, slicing, grating, or pureeing.
- Wilton Silicone Spatulas: clean out bowls easily with these handy spatulas.
- Pyrex Glass Prep Bowls: store prepped ingredients in these pretty glass bowls.
- Pyrex Glass Measuring Cup: this sturdy measuring cup is perfect for solids or liquids.
Looking for more olive recipes? These ones are sure to be a hit.
- Olive Salad: this colorful salad is a crucial component of an authentic muffaletta sandwich.
- Tomato Olive Salad: a great make ahead salad that combines juicy grape tomatoes with olives.
- Traditional Greek Salad: this delicious medley of tomatoes, cucumbers, feta, and olives is refreshing.
The pleasure of a 5-star review of this olive tapenade recipe would be greatly appreciated.Print
Kalamata olive tapenade is an easy recipe to use as a healthy spread on a sandwich or dip for your next party. It’s super quick to make and is low carb and gluten free. Kalamata olives, fresh herbs, capers, and anchovies are chopped and mixed to make an outstanding dish. Enjoy the taste of the Mediterranean tapenade and use it to liven up your pasta, bruschetta, and chicken.
- 3 cups kalamata olives, pitted (720g)
- 1/4 cup capers, rinsed (30g)
- 2 ounces anchovies, rinsed (56g)
- 1/3 cup whole milk (78 ml)
- 4 large garlic cloves, smashed
- 2 tablespoons lemon zest, from 2 large lemons
- 1/4 cup lemon juice, from 2 large lemons (60 ml)
- 1/2 cup fresh basil leaves, chopped (12g)
- 1/4 cup fresh flatleaf parsley, chopped (8g)
- 1/3 cup sun dried tomatoes in oil, drained (60g)
- 1/4 teaspoon Mediterranean sea salt
- 1/2 teaspoon black pepper, freshly ground
- 2 tablespoon fresh oregano (6g)
- 1/4 cup shallots, finely diced
- 5 tablespoons extra virgin olive oil (74 ml)
- Rinse the anchovy fillets. Pat dry, then soak in milk for 10 minutes to reduce the saltiness. Drain, rinse and pat dry. Rinse the capers in a small sieve and let drain.
- Add the olives, capers, anchovies, garlic, basil, parsley, oregano, sun dried tomatoes, sea salt, and shallots to a food processor. Pulse 20 times.
- Add the lemon zest and the fresh lemon juice. Pulse a few times.
- Pour in 5 tablespoons of extra virgin olive oil. Pulse a few times to get the desired texture. If needed, add an extra tablespoon of olive oil.
- Serve with crackers or use in a sandwich. Refrigerate leftovers for up to 1 week.
- The pleasure of a 5-star review for this olive tapenade recipe would be greatly appreciated.
- Category: Dip
- Method: Food Processor
- Cuisine: Mediterranean
Keywords: olive tapenade, dip