Olive Tapenade is a simple appetizer that comes together in just minutes. Serve it with toasted baguettes for the perfect easy recipe.
I’m a total weirdo because I would list olives higher on my comfort food list than chocolate. Give me all the salty snacks. If you are the same, this olive tapenade is the next recipe for you to make. It is incredibly simple and the flavors are just right.
How to Make Olive Tapenade
Here is a brief overview of how this olive tapenade recipe comes together. For the full recipe including all measurements, scroll to the recipe card at the bottom of the post.
Add Ingredients to Food Processor
Combine all ingredients into a food processor. If you don’t have a food processor, just chop everything very small.
Pulse until Everything is Finely Chopped
Pulse a few times, about five to eight, scrape down the sides of the food processor. Then pulse three to five more times until you have the desired consistency of still chunky but cut into small pieces. Be careful not to over blend, you do not want to form a paste. Serve with toasted baguette slices or crackers.
Making Toasted Baguette Pieces
Preheat your oven to 400 degrees Fahrenheit. Slice a baguette into 1/2 inch pieces on an angle and brush with olive oil. Bake for five to eight minutes or until golden brown. You can do this in advance and store the baguettes in an airtight container at room temperature.
Making Ahead and Storing Leftovers
This green olive tapenade can be prepared and stored in an airtight container in the refrigerator for up to four days. Store any baguettes in an airtight container or bag in your pantry for up to one week.
If you make this recipe for olive tapenade or any of my other recipes, I’d love to hear what you think!
Olive Tapenade
Ingredients
- 3 garlic cloves minced
- 1/2 cup Kalamata olives pitted, well drained
- 1 cup Castelvetrano olives pitted, well drained
- 1/4 cup fresh parsley
- 2 tablespoons capers
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
Instructions
- Add the ingredients to a food processor.
- Pulse a few times, about 5 to 8, scrape down the sides of the food processor. Then pulse 3 to 5 more times until you have the desired consistency of still chunky but cut into small pieces.
Notes
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