There is something irresistibly vibrant and flavorful about this Olive Tapenade Recipe that makes it an absolute staple in any kitchen. Combining briny green and Kalamata olives with fresh herbs, garlic, and a hint of tangy Dijon mustard, this tapenade bursts with bold Mediterranean flavors that can instantly elevate snacks, appetizers, or even a simple meal. Whether you’re introducing it at a gathering or enjoying a quiet evening at home, this recipe offers a perfect balance of texture, aroma, and taste that you’ll find yourself reaching for again and again.
Ingredients You’ll Need
Ingredients You’ll Need
These ingredients are wonderfully straightforward but essential for delivering every bit of that signature olive tapenade flavor. Each component plays a distinct role, from the olives’ salty depth to the brightness of parsley and the subtle tang of vinegar, coming together in perfect harmony.
- Green olives, pitted and drained: Provide a mild, slightly tangy base with a firm texture that complements the Kalamatas.
- Kalamata olives, pitted and drained: Bring deep, rich, and fruity notes for complexity and color.
- Fresh parsley: Adds brightness and a fresh herbaceous contrast that keeps the tapenade lively.
- Garlic cloves: Infuse a warm pungency that rounds out the flavor with a little kick.
- Extra virgin olive oil: Creates a silky texture and enhances the olive taste beautifully.
- White wine vinegar: Cuts through the richness with a subtle tanginess that balances the flavors.
- Dijon mustard: Offers a gentle sharpness for a surprising depth.
- Dried oregano: Introduces an earthy herbal note reminiscent of Mediterranean summer gardens.
- Salt and freshly ground black pepper: Essential seasonings to enhance and harmonize all the flavors.
How to Make Olive Tapenade Recipe
Step 1: Prepare the Ingredients
Start by draining the olives thoroughly to avoid any watery tapenade. Peel your garlic cloves to bring out their fullest flavor, and roughly chop the fresh parsley—this helps it blend evenly without becoming a green mush. These small preparations set the stage for a perfectly balanced and smooth outcome.
Step 2: Add to Food Processor
Next, pile your olives, garlic, parsley, olive oil, white wine vinegar, Dijon mustard, and dried oregano into a food processor. This is where everything begins its transformation, melding into that irresistible olive spread we all love. Adding the ingredients all at once helps flavors marry beautifully from the get-go.
Step 3: Pulse Until Combined
Pulse the mixture several times so all the ingredients get finely chopped and well incorporated. Don’t rush to puree it smooth; leaving it slightly chunky gives you that ideal textural contrast that makes each bite exciting. Remember to pause and scrape the sides to ensure even mixing.
Step 4: Season to Taste
Give your tapenade a taste test and season it with salt and freshly ground black pepper as needed. These simple seasonings are the final stroke to tie everything together, enhancing those rich olive notes while keeping the overall flavor balanced and vibrant. Pulse a few more times to meld.
Step 5: Serve
Transfer your Olive Tapenade Recipe into a pretty serving bowl and drizzle with a little extra virgin olive oil for a luxurious sheen. Garnish with extra parsley if you like an added pop of fresh green. This tapenade is now ready to delight your palate!
How to Serve Olive Tapenade Recipe
Garnishes
Fresh parsley sprigs or a few whole olives on top make a beautiful and simple garnish. A light drizzle of extra virgin olive oil not only adds appetizing shine but also enriches each bite with smoothness. Garnishes should highlight freshness and complement the vibrant olive flavors.
Side Dishes
Olive tapenade shines wonderfully alongside crusty bread, grilled vegetables, or even as a topping for roasted chicken and fish. It pairs perfectly with Mediterranean sides like fresh tomatoes, feta cheese, or a crisp green salad, bringing a burst of flavor that elevates any meal.
Creative Ways to Present
Try dolloping it over hard-boiled eggs or blending it into pasta for a savory sauce alternative. It also makes an incredible bruschetta topping or a flavorful addition to a cheese board. Feel free to get creative—this Olive Tapenade Recipe is versatile enough to dress up countless dishes.
Make Ahead and Storage
Storing Leftovers
Keep your leftover olive tapenade in an airtight container in the fridge, where it will stay fresh for up to a week. Cover the surface with a thin layer of olive oil to prevent oxidation and preserve the vibrant flavors and color.
Freezing
If you want to store it longer, this tapenade freezes very well—just place portions into freezer-safe containers or bags. When you’re ready to enjoy, thaw it overnight in the refrigerator. Freshness might slightly mellow, but the essence of the olive goodness remains.
Reheating
Typically, olive tapenade is served cold or at room temperature, so reheating is not necessary. If you like it warmer, gently bring it to room temperature before serving or mix it into warm dishes like pasta just before serving to maintain its texture and flavor.
FAQs
Can I use only one type of olive in this Olive Tapenade Recipe?
Absolutely! While combining green and Kalamata olives offers a wonderful balance of flavors and textures, you can use just one variety if that’s what you have. Each type brings its own character, so feel free to experiment.
Is this Olive Tapenade Recipe gluten-free?
Yes, the recipe naturally contains no gluten, making it a safe and delicious option for those with gluten sensitivities or celiac disease.
Can I make the tapenade without a food processor?
Yes, but it will require a bit more elbow grease! You can finely chop the olives, garlic, and parsley by hand and then stir in the remaining ingredients for a chunkier but still delicious tapenade.
How long does olive tapenade last once made?
Stored properly in an airtight container in the fridge, it will stay fresh for about a week. Make sure to cover the top with olive oil to preserve its flavor and color.
What dishes pair best with this olive tapenade?
This tapenade pairs beautifully with crusty baguette slices, fresh vegetables, grilled fish or chicken, and works wonders as a spread for sandwiches or a topping for eggs.
Final Thoughts
I can honestly say once you make this Olive Tapenade Recipe, it will become your go-to whenever you want to add a burst of Mediterranean magic to your table. Its simple ingredients and straightforward method deliver a flavor-packed result that’s perfect for sharing or savoring solo. Give it a try, and watch it quickly become a beloved favorite in your cooking repertoire.
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Olive Tapenade Recipe
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: About 1 1/2 cups
- Category: Appetizer, Spread
- Method: Blending
- Cuisine: Mediterranean, French
- Diet: Vegan
Description
A classic Olive Tapenade recipe featuring a vibrant blend of green and Kalamata olives, fresh parsley, garlic, and a hint of Dijon mustard. This savory Mediterranean spread is perfect for serving with crusty bread, crackers, or as a flavorful addition to sandwiches and salads.
Ingredients
Ingredients
- 1 cup green olives, pitted and drained
- 1 cup Kalamata olives, pitted and drained
- 2 tablespoons fresh parsley, roughly chopped
- 2 garlic cloves, peeled
- 3 tablespoons extra virgin olive oil
- 1 tablespoon white wine vinegar
- 1 teaspoon Dijon mustard
- 1/2 teaspoon dried oregano
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Prepare the Ingredients: Drain the green and Kalamata olives thoroughly to remove any excess liquid. Peel the garlic cloves and roughly chop the fresh parsley to ensure even blending in the tapenade.
- Add to Food Processor: Place the drained green olives, Kalamata olives, garlic, chopped parsley, extra virgin olive oil, white wine vinegar, Dijon mustard, and dried oregano into a food processor bowl.
- Pulse Until Combined: Pulse the mixture several times, stopping occasionally to scrape down the sides of the food processor bowl. Continue until the ingredients are finely chopped and well combined with a slightly chunky texture, not completely smooth.
- Season to Taste: Taste the tapenade and add salt and freshly ground black pepper as needed. Pulse once or twice more to incorporate the seasoning evenly throughout the mixture.
- Serve: Transfer the prepared olive tapenade to a serving bowl. Lightly drizzle with extra virgin olive oil and garnish with additional parsley if desired. Serve with crusty bread, crackers, or as a complement to your favorite dishes.
Notes
- For a smoother texture, pulse longer, but avoid over-processing to maintain some chunkiness.
- Tapenade can be stored in an airtight container in the refrigerator for up to 5 days.
- Try adding capers or anchovies for additional depth of flavor if desired.
- Use gluten-free crackers or bread to keep the recipe gluten-free.
- This tapenade is vegan and vegetarian friendly.
