Homemade Tapenade
A classic Mediterranean olive spread packed with bold, savory flavors. Made with black olives, anchovies, capers, garlic, and olive oil, it's perfect for appetizers, sandwiches, or Mediterranean dishes.
Ready in
30 min
Prep
10 min
Cook
0 min
Total
30 min
Servings
6
Difficulty
Easy
Calories
110
Food processor
Mixing bowl
Knife
Cutting board
Spatula
Quantities adjust from the original 6 servings. Fixed items stay unchanged.
For the tapenade
- 1
Prepare the olives
2 min1Prepare the olives
2 minIf the olives are very salty, rinse them quickly under cold water. Pat them dry thoroughly with paper towels to remove excess moisture.
Dry olives produce a richer and more concentrated tapenade.
- 2
Prepare the ingredients
2 min2Prepare the ingredients
2 minDrain the capers if needed. Remove excess oil from the anchovy fillets and peel the garlic clove.
Using pitted olives makes preparation much faster.
- 3
Blend the tapenade
3 min3Blend the tapenade
3 minPlace the olives, anchovies, capers, garlic, and olive oil into a food processor. Blend until the ingredients are well combined.
Scrape down the sides of the bowl if necessary.
- 4
Adjust the texture
2 min4Adjust the texture
2 minPulse briefly for a rustic, chunky tapenade or blend longer for a smoother spread. Add a small drizzle of olive oil if needed.
Avoid over-blending if you prefer more texture.
- 5
Taste and adjust
1 min5Taste and adjust
1 minTaste the tapenade before seasoning. Anchovies and olives already provide plenty of salt, so additional seasoning is often unnecessary.
A squeeze of lemon juice can brighten the flavors if desired.
- 6
Let it rest
20 min6Let it rest
20 minRefrigerate the tapenade for about 20 minutes before serving so the flavors can fully develop.
It tastes even better after resting.
- 7
Serve
1 min7Serve
1 minServe with toasted bread, crackers, or fresh vegetables. It also makes a delicious topping for pasta, sandwiches, or Mediterranean dishes.
Drizzle with a little extra olive oil before serving for an elegant finish.
Tips
- Use high-quality black olives for the best flavor.
- Store in an airtight container in the refrigerator for up to 5 days with a thin layer of olive oil on top.
- Delicious on toasted bread, in sandwiches, or as a sauce for grilled fish or vegetables.
- Calories
- 110
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