Go Back
+ servings

Easy Olive Tapenade Recipe

This recipe uses a mixture of kalamata and green olives, capers, sun dried tomatoes, garlic and herbs!
Prep Time 10 mins
Cook Time 15 mins
Course Appetizer, dinner, party, Snack
Cuisine American, Italian
Servings 8
  • 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.


Keyword appetizer, bread art, cheese bread, crostini, dip recipe, olive spread, olive tapenade, olives, party appetizer
Tried this recipe?Let us know how it was!