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If you’ve never tried olive tapenade before, you’re in for a real treat!
This homemade olive tapenade is one of those appetizers that feels fancy but is super simple to make. It’s rich, salty, and packed with bold flavor from green olives, kalamata olives, capers, garlic, and fresh herbs.
Whether you’re serving it on a cheese board, spreading it on crusty bread, or dipping pita chips, Olive Tapenade is one flavorful dip you’ll want to make again and again.
If you’re an olive lover, this is a must-try.
Even if you’re not sure about olives, this recipe might change your mind.
The mix of ingredients turns olives into a delicious spread that pairs perfectly with all kinds of foods.
You don’t need any cooking skills here—just a bowl of a food processor and a few simple ingredients from the grocery store or your pantry.
In just a few pulses, you’ll have your very own Olive Tapenade, ready to serve to guests or enjoy as a healthy recipe for yourself.
Some of our other favorite APPETIZER RECIPES we have on our site include: Hot Smoked Crab Dip Recipe, Whipped Ricotta Cheese Dip with Roasted Tomato, and The BEST Creamy Macaroni Salad with Peas Recipe.
WHY THIS RECIPE WORKS:
- It’s fast and easy. With no cooking required and just one tool (a food processor), this appetizer comes together in about 10 minutes.
- Packed with bold flavor. The combo of briny olives, garlic cloves, lemon juice, and fresh herbs makes every bite pop.
- Perfect for entertaining. Whether it’s a snack board, dinner party, or picnic, this olive spread is always a hit.
INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- Green olives with pimento
- Kalamata olives
- Olive oil
- Capers
- Garlic
- Lemon juice
- Italian parsley
- Basil
- Oregano
Jump to:
- WHY THIS RECIPE WORKS:
- INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- HOW TO MAKE olive tapenade:
- FAQ: FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
- WHAT OLIVES ARE THE BEST TO USE?
- CAN I USE OTHER HERBS?
- CAN THIS BE MADE AHEAD?
- ANY ADDITIONS?
- ANY SUBSTITUTIONS?
- HOW TO STORE:
- DANA’S TIPS AND TRICKS:
- Easy Olive Tapenade Recipe
HOW TO MAKE olive tapenade:
- Place the green olives, kalamata olives, olive oil, capers, garlic, and lemon juice in a food processor.
- Pulse a few times to break up the ingredients.
- Add the parsley, basil, and oregano, and pulse again until your desired consistency is reached; you want it slightly chunky but not smooth.
- Serve immediately or chill until serving.
FAQ: FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
WHAT OLIVES ARE THE BEST TO USE?
For a bold and balanced green olive tapenade, green olives with pimentos and kalamata olives are perfect.
They bring that classic salty flavor and deep richness that olive lovers crave.
If you want a smoother, buttery taste, try Castelvetrano olives—they’re milder and less briny.
For a softer touch, toss in a few black olives.
You can mix and match based on your personal tastes, which is always the best way to go!
CAN I USE OTHER HERBS?
Yes, of course!
While this recipe uses fresh parsley, fresh basil leaves, and oregano, you can switch it up with fresh thyme, rosemary, or even a little mint.
If you’re an adventurous eater, don’t be afraid to try different combos.
Just keep in mind that fresh herbs add brightness to balance the umami flavor from the olives, capers, and cloves of garlic.
CAN THIS BE MADE AHEAD?
Definitely! In fact, tapenade tastes even better the next day.
Make it ahead and store it in an airtight container in the fridge.
The flavors mingle and deepen, especially the briny flavors from the olives and capers.
More on storage down below. Just give it a stir before serving!
ANY ADDITIONS?
I think the following flavors would really shine with this Tapenade.
Let me know what you think!
- Chopped sun-dried tomatoes
- Crumbled goat cheese
- A few anchovy fillets for extra umami
- Roasted red peppers
- A pinch of red pepper flakes
- Chopped fresh thyme
- Squeeze of fresh lemon zest
- Splash of balsamic vinegar
- Handful of chopped almonds or pine nuts
- Grated Parmesan cheese
ANY SUBSTITUTIONS?
There are always plenty of options if you need them.
- Use black olives instead of kalamata
- Swap parsley for cilantro
- Use dried herbs if you don’t have fresh
- Try sunflower oil instead of olive oil
- Add anchovy paste if you don’t have whole fillets
- Use lime juice instead of lemon for a twist
HOW TO STORE:
ROOM TEMPERATURE: Tapenade is best served at room temperature, but it should not sit out longer than 2 hours.
REFRIGERATOR: Store leftover tapenade in an airtight container for up to 5 days.
Let it sit out for 15 minutes before serving so it softens up and the flavors shine.
FREEZER: You can freeze tapenade!
Place it in a freezer-safe container, and it’ll last for up to 2 months.
Thaw in the fridge overnight and stir well before using.
DANA’S TIPS AND TRICKS:
- Use good olives! Pick them from an olive bar if you can. The better the olive, the better the flavor.
- Don’t over-blend. Tapenade should be a little chunky, not smooth like a puree.
- Taste as you go. Depending on your olives, you may want to adjust the saltiness or add a bit more lemon.
- Add slowly. Start with a little lemon juice or garlic and add more if needed—especially if you’re new to bold flavors.
- Great as a spread. Use it on sandwiches, wraps, or even burgers!
- Make it your own. Don’t be afraid to try different types of olives or herbs to suit your personal preference.
This easy appetizer is one of those recipes that you’ll want to keep in your back pocket.
Whether you’re serving it with pita chips, adding it to your favorite sandwich, or enjoying it on fresh bread, this olive tapenade is a home-run!
If you like this recipe, you might also like:
Learn more about the author, Dana DeVolk, on our ABOUT ME page!
Easy Olive Tapenade Recipe
Ingredients
- 10 ounces drained pitted green olives with pimento
- 2/3 cup drained pitted kalamata olives
- 1/3 cup olive oil
- 1 1/2 tablespoons drained capers
- 2 garlic cloves minced
- 1 1/2 tablespoon lemon juice fresh squeezed
- 2 tablespoons fresh chopped Italian parsley
- 2 tablespoons fresh chopped basil
- 1/2 tablespoon fresh chopped oregano
Instructions
- Place the green olives, kalamata olives, olive oil, capers, garlic, and lemon juice in a food processor.10 ounces drained pitted green olives with pimento, 2/3 cup drained pitted kalamata olives, 1/3 cup olive oil, 1 1/2 tablespoons drained capers, 2 garlic cloves, 1 1/2 tablespoon lemon juice
- Pulse a few times to break up the ingredients.
- Add the parsley, basil, and oregano, and pulse again until your desired consistency is reached; you want it slightly chunky but not smooth.2 tablespoons fresh chopped Italian parsley, 2 tablespoons fresh chopped basil, 1/2 tablespoon fresh chopped oregano
- Serve immediately or chill until serving.
Notes
- Use good olives! Pick them from an olive bar if you can. The better the olive, the better the flavor.
- Don’t over-blend. Tapenade should be a little chunky, not smooth like a puree.
- Taste as you go. Depending on your olives, you may want to adjust the saltiness or add a bit more lemon.
- Add slowly. Start with a little lemon juice or garlic and add more if needed—especially if you’re new to bold flavors.
- Great as a spread. Use it on sandwiches, wraps, or even burgers!
- Make it your own. Don’t be afraid to try different types of olives or herbs to suit your personal preference.
Nutrition
Love This Recipe?
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This recipe is good and good for you.