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10-Minute Olive Tapenade Recipe

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4.1 from 81 reviews

This 10-minute olive tapenade recipe is a quick and flavorful Mediterranean spread made with a mix of olives, capers, sun-dried tomatoes, fresh herbs, and olive oil. Perfect as a relish, chunky spread, or smooth dip, it elevates any appetizer or snack with its vibrant, savory taste.

  • Total Time: 10 minutes
  • Yield: 2 servings

Ingredients

Tapenade Ingredients

  • 2 1/2 cup (345 grams) Mixed Pitted Olives (such as Black, Kalamata, ripe Green, drained)
  • 2 Tablespoons Capers (drained)
  • 2 Tablespoons Marinated Sun Dried Tomatoes (drained)
  • 1 Tablespoon Garlic (chopped)
  • 1 Tablespoon Oregano (dried)
  • 4 Tablespoons Fresh Parsley Leaves (chopped, or 1 Tablespoon dried)
  • 1 Tablespoon Fresh Basil Leaves (chopped, or 1 teaspoon dried)
  • 1 Tablespoon Lemon Juice (about 1/2 a lemon)
  • 1/4 cup (50 grams) Extra Virgin Olive Oil
  • A few grinds of black pepper

Instructions

  1. Combine Ingredients: In the bowl of a food processor fitted with the S blade, add the olives, capers, sun-dried tomatoes, chopped garlic, oregano, parsley, basil, lemon juice, olive oil, and a few grinds of black pepper. These ingredients create the base for your tapenade.
  2. Pulse for Relish: Pulse the mixture a few times briefly, then scrape down the sides of the bowl. This will give you a coarse, relish-like texture with chunks of olive and other ingredients.
  3. Pulse for Chunky Spread: To achieve a chunkier texture suitable for spreading, continue pulsing up to 15-17 times. Periodically stop to scrape down the bowl to ensure even processing. This texture is perfect for serving on bread or crackers.
  4. Process to a Smooth Spread: If you prefer a spreadable paste, continue processing until the mixture forms a smooth consistency, stopping several times to scrape down the bowl for uniformity.
  5. Garnish and Store: Garnish the tapenade with fresh parsley leaves and a drizzle of olive oil to add visual appeal and extra flavor. Transfer the tapenade to a covered container and refrigerate it. It will keep fresh for up to two weeks, making it convenient for future use.

Notes

  • Use drained olives and sun-dried tomatoes to avoid excess liquid in the tapenade.
  • Adjust the texture to your liking by pulsing fewer or more times in the food processor.
  • Store the tapenade in an airtight container in the fridge for up to two weeks.
  • Great served with crusty bread, crackers, or as a condiment for sandwiches and grilled meats.
  • Fresh herbs can be substituted with dried, adjusting quantities accordingly.
  • Author: ELLA
  • Prep Time: 5 minutes
  • Cook Time: 5 minutes
  • Category: Appetizer
  • Method: Blending
  • Cuisine: Mediterranean
  • Diet: Vegetarian

Find it online: https://ellarecipe.com/10-minute-olive-tapenade-recipe/