This quick and easy salty concoction comes together in just a few minutes, it’s great as a dip, spread, or a party appetizer! If you love olives, this recipe is for you!
Why we love an olive tapenade recipe
Great for the holidays. With the holidays right around the corner, it’s always a win to have an easy put together type of appetizer. You make it, pop it in the fridge, and serve when you are ready.
More than just an appetizer. You can enjoy it in so many ways. If you make a batch and end up having a lot of leftovers, don’t worry! Tapenade is a great multi-purpose recipe! Easily make a spread, or even a topping on hummus. You can also add it to this Olive Cheese Bread Recipe.
Full of flavor. So many flavor combinations are happening in this tapenade, it’s salty, a hint of sweetness from the sun-dried tomatoes, a punch from that fresh garlic, and some freshness from the parsley and basil.
Plant-Based. This olive tapenade is completely plant-based, it’s great if you are wanting to add a dairy-free and meatless side.
How to serve this tapenade
A classic yet simple way to serve tapenade is with crostini or some nice fancy crackers!
How to make crostini
1 loaf baguette or any artisan bread
Extra virgin olive oil
salt and pepper to taste (optional)
Preheat oven to 350 degrees F.
Slice bread into 1/2 inch pieces. Add to a sheet tray and drizzle olive oil and sprinkle with salt and pepper. Toss together until the bread is coated in the olive oil.
Arrange in a single layer on the sheet tray. Bake for 15-20 minutes or until nice and golden and toasted.
Notes and Substitutions
Manzanilla Olives. You have the option to use stuffed manzanilla olives or plain manzanilla olive.
Capers. Capers are a classic tapenade addition, they are lemony, tangy, and briney. They have a strong floral taste on their own, but tastes great in a tapenade. The flavors really compliment each other. If you don’t have any on hand feel free to keep out all together.
Easy Olive Tapenade Recipe
- 13 oz drained kalamata olives (pitted)
- 6 oz drained manzanilla green olives (pitted)
- 2 oz drained capers
- 4 oz sun dried tomatoes packed in olive oil
- 2 cloves peeled garlic
- 1/2 cup loosely packed Italian flat leaf parsley
- 1/2 loosely packed fresh basil
- 1 tsp freshly ground black pepper
- salt to taste
- 2 tbsp extra virgin olive oil
- 2 tsp fresh squeezed lemon juice
- 1 loaf baguette or artisan loaf
- 1/4 cup extra virgin olive oil
- salt and pepper to taste
- Place all the ingredients in a food processor. Pulse until the mixture is well minced and combined.
- Preheat oven to 350 degrees F.
- Slice bread into 1/2 inch pieces. Add to a sheet tray and drizzle olive oil and sprinkle with salt and pepper. Toss together until the bread is coated in the olive oil.
- Arrange in a single layer on the sheet tray. Bake for 15-20 minutes or until nice and golden and toasted.