Easy Tapenade

Olive enthusiasts, tapenade is for you! Tapenade is an olive spread or dip coming from the Provence area in France. It’s vibrant, zippy, briny and salted, though we’ll make certain to keep the salt level in check.

Served with crostini or crackers, tapenade is a terrific appetiser with beverages. It provides some welcome contrast when served with velvety dips, like hummus or spinach artichoke dip. You can likewise spread it onto sandwiches, dollop it onto salads, and more. Tapenade will keep for a week or more in the refrigerator, so you’ll discover numerous usages for it.

tapenade ingredients

Tapenade is called after the Provençal word for capers, tapenas. For many years, olives have actually ended up being the primary active ingredient, and I utilized capers as a subtle accent. Comparable olive spreads have actually been served in the Mediterranean for ages, which is why tapenade is a natural pairing with your preferred Mediterranean tastes.

Standard tapenade likewise consists of anchovies, however being vegetarian, I omitted them. This dip is packed with intricate taste regardless, and it appropriates for vegans and those with shellfish allergic reactions too.

To make this simple tapenade, you’ll require simply a couple of standard components and a food mill. It comes together in about 10 minutes with primarily pantry components! You’ll require Castelvetrano and Kalamata olives, fresh parsley, capers, olive oil, garlic and lemon juice. Let’s make some currently.

how to make tapenade

The Very Best Olives for Tapenade

In France, you’ll discover tapenades made totally with black olives (generally Niçoise olives), or green olives, or a mix of the 2. While it refers choice, I extremely advise a mix of green olives (particularly, Castelvetrano) and black (Niçoise or Kalamata, not the squeaky canned kind). You’ll discover both of these ranges in well-stocked American supermarket.

Castelvetrano olives are abundant, buttery, fleshy and not too salted, as numerous olives can be. Kalamata olives load more of a briny punch, which is why we’ll utilize half as much black olive as green. Then we’ll include simply a tablespoon of drained pipes capers. Keeping the salt level in check is essential to a really pleasurable, tasty dip.

The Simplest Method to Pit Olives

After some experimentation, I’m happy to report that I have actually discovered a really simple method to pit olives. Hooray!

Here’s how: Location a little handful of olives on a cutting board. Discover a strong liquid determining cup or container with a broad base (I envision a frying pan would work, too). Press the base of the container down over the olives up until they get into pieces (see picture above). Now, you can get rid of the pits with ease.

Pitted Olive Security Note

Even if you are utilizing pre-pitted olives, examine every one to guarantee that it’s really been pitted. It’s not uncommon to discover some olive pits along the method. It’s finest to discover the pits prior to they enter into the food mill and get into smaller sized pieces. The pits are extremely difficult and might break a tooth!

Watch How to Facilitate Tapenade

best tapenade recipe

How to Serve Tapenade

Tapenade is a charming appetiser with a glass of red wine (specifically a crisp rosé or sauvignon blanc) or a stiff gin or vodka-based mixed drink (believe gin and tonic or martini).

Tapenade has numerous usages, however. Here are some serving ideas:

  • Cheese plates: Serve tapenade in location of entire olives (or in addition to them, if you’re serving olive enthusiasts).
  • Salads: Blend a dollop of tapenade into a vinaigrette or spoon it moderately over tomato salad.
  • Sandwiches: Tapenade is an excellent sandwich spread, specifically with avocado, velvety cheese, tomatoes and cucumbers.
  • Mouthwatering breakfasts: Tapenade would be good on rushed or fried eggs, with sun-dried tomatoes, fresh parsley or basil, and velvety cheese, such as goat cheese or feta.
  • Or just with crostini, crackers or crusty bread

Please let me understand how your tapenade ends up in the remarks! I like hearing how you serve my dishes.

tapenade on cheese plate

Easy Tapenade

  • Author: Cookie and Kate
  • Preparation Time: 10 minutes
  • Overall Time: 10 minutes
  • Yield: 1 1/2 cups 1 x
  • Classification: Appetiser
  • Technique: Food mill
  • Food: French
  • Diet Plan: Vegan

5 from 33 evaluations

This tapenade dish tastes so fresh and comes together so quickly! Serve this French olive spread out with crackers, crostini, cheese plates or on sandwiches. Dish yields 1 1/2 cups tapenade.

Active Ingredients

  • 1 cup Castelvetrano olives, pitted *
  • 1/2 cup Niçoise or Kalamata olives, pitted *
  • 1/4 cup gently loaded fresh flat-leaf parsley (thin stems are okay)
  • 1 tablespoon drained pipes capers
  • 1/4 cup additional virgin olive oil
  • 2 medium cloves garlic, pushed or minced
  • 1 tablespoon lemon juice


  1. In the bowl of your food mill, integrate all of the components (pitted olives, parsley, capers, olive oil, garlic and lemon juice). Pulse briefly about 10 times, then scrape down the sides of the container.
  2. Pulse 5 to 10 more times up until well sliced, however not pureed, or up until you reach your wanted texture. Act as wanted. Shop leftovers in the fridge for as much as 2 weeks.


* Security note/how to pit olives: Even if purchasing pitted olives, examine to guarantee each olive has really been pitted (often they slip through). To pit olives with ease, location a number of olives on a cutting board, then push a strong, big liquid measuring cup or container down over them. The olives will get into pieces, making it simple to get rid of the pits.

No food mill? Carefully slice the strong components by hand, then stir all of the components together in a bowl.

▸ Nutrition Info

The info revealed is a quote supplied by an online nutrition calculator. It ought to not be thought about a replacement for an expert nutritional expert’s suggestions. See our complete nutrition disclosure here.

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