Olive Tapenade
A vibrant and savory Mediterranean spread bursting with briny olives, capers, garlic, and rich extra virgin olive oil.
Ingredients
- •2 cups pitted Kalamata olives (300g)
- •1 cup pitted green olives, such as Castelvetrano or Manzanilla (150g)
- •2 tablespoons capers, rinsed and drained
- •2 cloves garlic, peeled
- •1/4 cup fresh flat-leaf parsley
- •1 tablespoon fresh lemon juice
- •1/3 cup extra virgin olive oil
- •1/2 teaspoon freshly ground black pepper
Instructions
- 1
Place the pitted Kalamata olives, green olives, drained capers, garlic cloves, and fresh parsley into the bowl of a food processor.
- 2
Pulse the ingredients several times until they are coarsely chopped, stopping to scrape down the sides of the bowl as needed.
- 3
Add the fresh lemon juice and freshly ground black pepper to the mixture.
- 4
With the food processor running on a low speed, slowly drizzle in the extra virgin olive oil until the mixture reaches a thick, spreadable consistency.
- 5
Transfer the tapenade to a clean bowl and let it rest at room temperature for 15 minutes before serving to allow the flavors to meld together.
💡 Chef tips
- For the best texture, use a pulse function on your food processor so the tapenade remains chunky rather than turning into a smooth paste.
- You can make this recipe up to 3 days in advance and store it in an airtight container in the refrigerator with a thin layer of olive oil on top to keep it fresh.
- Serve this spread over toasted baguette slices, alongside crackers, or as a flavorful accompaniment to grilled fish and roasted vegetables.
✅ How it should turn out
The finished tapenade is deeply savory and briny with a chunky, rustic texture and a bright, glossy finish from the olive oil.