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Easy Olive Tapenade Recipe

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3.9 from 15 reviews

This easy olive tapenade recipe is a quick and flavorful spread made from a mix of green Manzanilla and black Kalamata olives, combined with garlic, fresh parsley, olive oil, and a touch of tangy white wine vinegar. Blended to a finely minced texture in a food processor, it makes a perfect savory appetizer served with crostini or sliced baguette. Versatile and simple, this tasty Mediterranean-inspired dip is great for any occasion and can be customized with your favorite olives or optional anchovy fillets for extra depth.

Ingredients

Olives

  • 6 oz. jar Manzanilla olives, drained
  • 6 oz. jar pitted Kalamata olives, drained

Fresh Ingredients

  • 1/4 cup fresh roughly chopped parsley
  • 2–3 cloves garlic

Other Ingredients

  • 1/4 cup olive oil
  • 2 teaspoons white wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon dried oregano
  • Kosher salt, to taste
  • Fresh cracked pepper, to taste

Instructions

  1. Prepare Ingredients: Drain both the Manzanilla and Kalamata olives thoroughly. Roughly chop the fresh parsley. Peel 2 to 3 cloves of garlic.
  2. Combine in Food Processor: Add the drained olives, chopped parsley, garlic, olive oil, white wine vinegar, Dijon mustard, and dried oregano into the bowl of a food processor.
  3. Pulse to Desired Consistency: Pulse the ingredients several times, scraping down the sides of the processor bowl as needed, until the mixture reaches a finely minced and well-combined texture without large chunks.
  4. Season the Tapenade: Taste the olive mixture and season with kosher salt and freshly cracked pepper according to your preference.
  5. Serve: Transfer the olive tapenade to a serving dish, garnish with additional fresh chopped parsley, and serve alongside crostini or sliced French baguette. Enjoy!

Notes

  • Pulse the ingredients a few times, then scrape the sides of the food processor and pulse a bit more until the olive spread reaches your desired consistency to avoid large chunks.
  • Feel free to use your favorite type of olives — all green, all Kalamata, or a mix — depending on your preference.
  • This recipe works well with canned or jarred olives, so no need for fancy imported varieties.
  • Make sure to use pitted olives to avoid any surprises and long prep times.
  • For an extra hit of flavor and added protein, you can add a few anchovy fillets to the mixture.

Find it online: https://flavorspath.com/easy-olive-tapenade-recipe/