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Greek Olive Tapenade

Linda M. Harris
Greek Olive Tapenade is a savory Mediterranean spread made from Kalamata olives, capers, garlic, and olive oil.
This vibrant dish is quick and easy to prepare, offering a rich, tangy flavor that can be served as a dip, spread, or accompaniment to a variety of dishes.
Whether you're hosting a Mediterranean-themed dinner or simply looking for a healthy snack, this tapenade will quickly become a favorite in your kitchen.
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Prep Time 10 minutes
Total Time 10 minutes
Course Appetizer, Dip, Snack
Cuisine Greek, Mediterranean
Servings 8 Servings
Calories 80 kcal

Equipment

  • Food Processor or Blender: 1 unit
  • Measuring Cups & Spoons: 1 set
  • Knife (1)
  • Cutting Board – 1
  • Airtight Container (for storage): 1

Ingredients
  

  • 1 cup Kalamata olives pitted
  • 2 tbsp Capers
  • 2-3 cloves Garlic minced
  • 2 tbsp Fresh parsley chopped
  • 1/4 cup Extra virgin olive oil
  • 2-3 Anchovy fillets optional
  • 1 tbsp Fresh lemon juice optional
  • Salt and pepper to taste

Instructions
 

  • Prepare the Ingredients: Pit the Kalamata olives and roughly chop the garlic and capers.
    If using, chop the anchovy fillets and fresh parsley.
  • Combine Ingredients: In a food processor or blender, add the olives, capers, garlic, parsley, and anchovies (if using).
    Pulse several times until the mixture is coarsely chopped, but not completely smooth.
  • Add Olive Oil: Slowly drizzle in the olive oil while continuing to pulse the mixture. Stop and scrape down the sides if needed.
    You want the tapenade to have a slightly chunky texture, not pureed.
  • Season and Taste: Taste the tapenade and adjust the seasoning with salt, pepper, and lemon juice, if desired.
    Pulse again to combine.
  • Store and Serve: Transfer the tapenade to an airtight container and refrigerate for at least an hour before serving.
    This will allow the flavors to meld together. Serve with pita bread, crackers, vegetables, or as a topping for grilled meats or pasta.

Notes

  • Consistency: If you prefer a smoother tapenade, you can blend it for longer, but a slightly chunky texture is traditional.
  • Storage: Tapenade can be stored in the fridge for up to a week. Ensure the surface is covered with a thin layer of olive oil to keep it from drying out.
  • Variations: You can add a dash of chili flakes for some heat or swap the fresh parsley with basil for a slightly different flavor profile.
  • No Anchovies: For a vegetarian version, simply skip the anchovies and consider adding a small amount of miso for a similar umami flavor.
Keyword Greek Olive Tapenade