Easy Olive Tapenade Recipe

This homemade olive tapenade is one of those appetizers that feels fancy but is super simple to make.

Course Appetizer, Condiment

Cuisine American

Keyword Olive Tapenade

Prep Time 10

Total Time 10

Servings cups

Calories 601kcal

Author Dana DeVolk

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.

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.