Classic Olive Tapenade – how to make a classic olive tapenade!
Want to impress at your next party? I would suggest this (often overlooked) awesome, easy classic olive tapenade recipe and blow your guests socks off – unless they don’t like olives like my husband. Then they may not be impressed. I myself LOVE me some olives. You name it. Green. Black. Kalamata. Whatever kind of olive you got I will love it.
For whatever reason, I rarely see tapenade as an option at parties. I think it is about time it made a comeback! I would suggest serving it with other options like a bruschetta or hummus as people do tend to be very polar when it comes to their like of olives. And, I will admit, it does have a very strong, distinct flavor – it is nice to mix it up a bit.
How to make classic 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.
Blend – but definitely pulse it. You do not want pureed olives….. eeeew. It should be chunky. Although, it is your tapenade so do what you want – I’m just sayin, pureed olives don’t sound super appetizing.
And Boom. Yumminess. Serve with pita bread, baguette, crackers, bagels…. you name it.
Also don’t forget to try this Greek Salad Tapenade for a fun spin on the classic!
- 1/2 cup olives – pitted (Mediterranean mix)
- 1/2 Teaspoon fresh lemon juice
- 1/2 Teaspoon capers
- 1 Tablespoon olive oil
- 1/2 Teaspoon basil
- Pinch of Kosher salt
- After ensuring olives are pitted, chop and add to food processor.
- Add remaining ingredients and pulse food processor until you have reached the desired consistency.
- Taste and add salt and additional olive oil as desired.
- Serve with pita bread, pita chips, baguette, bagels or crackers.