Olive Tapenade

Name: Olive Tapenade
Prep time: 15 min
Total time: 15 min
Cuisine: France
Ingredients: 200 g of black olives; 200 g of green olives; 1 tbsp of capers; 2 garlic cloves; 4 tbsp of extra virgin olive oil; 1 tbsp of lemon juice; black pepper; 1 tsp of herbes de Provence

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Tapenade is a purée of olives, capers, garlic, and olive oil. 🫒 It's a concentrated, salty condiment, perfect for spreading or for cooking.

Total time: 15 min
Prep: 15 min
Cook: –
Difficulty: Easy
Per person: €0.75

By the CookinBreak team

Ingredients 8

servings

Estimated cost €3.00

Equipment

Bowl
Blenderor food processor
Spoon

Instructions

Tap a number to check off the step, and a time to start a timer.

Drain the olives and capers.

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Goes well with

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As a main

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For dessert

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To drink

Classic Frappé Coffee

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Nutrition facts

per serving · estimate

120kcal

Protein1 g3%
Carbs4 g13%
Fat11 g83%
Fiber2 g

Share of each nutrient in the calories of one serving.

Good to know

Chef's tip

For a tapenade with more intense flavor, let it rest in the refrigerator for a few hours before serving. The flavors will develop even more! 🌿

Freezing : Can you freeze this recipe?

Yes

Freezes very well, up to 3 months in small airtight containers. Thaw slowly in the fridge.

Storage : How long does it keep?

Keeps 7 to 10 days in the fridge in an airtight jar, covered with a thin layer of olive oil.

Making ahead : Can you make it the day before?

Yes

The flavors develop; ideal made the day before for better flavor infusion.

Reheating : How do you reheat it?

Not applicable, tapenade is eaten cold or at room temperature.

Variations

Add a few anchovy fillets for a saltier version.
Use only black olives for a milder tapenade.
Serve it with raw vegetables or other appetizers.

Mistakes to avoid

Forgetting to drain the olives and capers: excess liquid thins out the tapenade.
Not blending enough: blend until the texture is smooth.
Salting without tasting: olives and capers are already salty, so adjust the seasoning after blending.

Frequently asked questions

How do you make homemade olive tapenade?

Drain the olives and capers, chop the garlic, then blend everything with the olive oil, lemon juice, pepper, and herbes de Provence until smooth. Then adjust the seasoning.

Which olives should you choose for tapenade?

The recipe combines 200 g of black olives and 200 g of green olives, which balances the flavor. Drain them well before blending them with the capers, garlic, and extra virgin olive oil.

How do you serve tapenade?

Serve it on slices of toasted bread or alongside other appetizers, as a cocktail-hour snack. Its salty, concentrated flavor also lets you use it as a condiment for cooking.

Should you add anchovies to tapenade?

This recipe doesn't include any: the flavor comes from the olives, capers, garlic, and lemon. You can add a few anchovy fillets if you like a saltier version.