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Olive Tapenade

Big, bold flavor comes together in just minutes with this irresistible Olive Tapenade. Made with a handful of simple ingredients and a quick pulse in the food processor, it's the kind of appetizer that feels special without demanding much effort.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 8 people, as an appetizer
Calories: 112.9
Ingredients Method Notes

Ingredients
  

  • 1 cup pitted Kalamata olives
  • 1 cup pitted Castelvetrano olives
  • 3 oil-packed anchovy filets optional
  • 1 large garlic clove
  • 1 tablespoon water-packed capers drained and rinsed
  • 1 teaspoon chopped thyme leaves
  • black pepper pinch
  • 1 teaspoon lemon juice
  • 1/4 cup extra virgin olive oil
  • 1 lemon zest zest of 1 lemon
  • French baguette cut into slices and lightly toasted, for serving

Method
 

  1. Add the Kalamata olives, Castelvetrano olives, anchovy filets, garlic clove, capers, thyme leaves, black pepper, and lemon juice to the bowl of a small food processor fitted with a blade.
  2. Pulse a few times until the olives are chopped but not pureed.
  3. Slowly drizzle in the extra virgin olive oil while pulsing a few more times to create a runny sauce.
  4. Transfer the olive mixture to a small serving bowl.
  5. Sprinkle the lemon zest on top.
  6. Serve with toasted baguette slices or sliced vegetables.

Notes

Store leftover tapenade in an airtight container in the refrigerator. Serve with toasted baguette slices or fresh vegetables for a gluten-free option. For a vegan version, omit the anchovy filets.