Classic Olive Tapenade is a classic! Perfect for a super quick appetizer!
Best Ever Olive Tapenade
This quick and easy recipe is truly the perfect appetizer. It is easy to make ahead of time for any party or get-together, it’s super flavorful and it’s easy for guests to eat. It can also be a great small-plate meal as well!
Why You Will Love This Recipe
- Easy: This truly could not be any easier! In fact, there really is no cooking involved – you just toss everything in the food processor and pulse!
- Make Ahead: I love that you can make this the day before (or a couple days before) you will need it. Then, just pull it out when you have company over and you will look all fancy!
- Versatile: Serve however you want! We love cutting up a baguette, serving with our favorite crackers or with some warm pita bread.
What You Will Need
- olives – pitted (Mediterranean mix)
- fresh lemon juice
- capers
- olive oil
- dried basil leaves
- kosher salt
- (optional) anchovy fillets
How to make olive tapenade
Buy some quality olives (I used a Mediterranean mix) and make sure all of the seeds are removed.
Toss into a blender or food processor along with some fresh lemon juice, capers, olive oil, basil and a dash of kosher salt.
Pulse until you have reached your desired consistency. Serve however you wish!
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Ingredients
- 1 cup pitted olives, Mediterranean mix
- 2 tablespoons olive oil
- 2 teaspoons capers
- 1 teaspoon fresh lemon juice
- ½ teaspoon dried basil leaves
- pinch kosher salt
- 1-2 anchovy fillets, optional
Serving Suggestions:
- pita bread
- pita chips
- baguette, sliced
- crackers
Instructions
- Combine: In a food processor, add 1 cup pitted olives, 2 tablespoons olive oil, 2 teaspoons capers, 1 teaspoon fresh lemon juice, ½ teaspoon dried basil leaves, a pinch kosher salt, and 1-2 anchovy fillets (if using). Pulse until you have reached your desired consistency.
- Adjust: Taste and add salt and additional olive oil as desired.
- Serve: Enjoy with pita bread, pita chips, sliced baguette, or crackers!
Notes
- Olives: feel free to mix up the type of olives you use!
- Yield: makes approx. 1 cup.
Linda Bailey says
The tapenade looks yummy just haven’t had time to try it! Maybe this weekend.
Erin says
Let me know what you think!