What ingredients are in olive tapenade?

Traditional olive tapenade includes olives, olive oil, garlic, herbs, and seasonings. This Easy Olive Tapenade Recipe uses Manzanilla olives, Kalamata olives, fresh parsley, garlic, olive oil, white wine vinegar, Dijon mustard, dried oregano, kosher salt, and black pepper.

How to make the perfect tapenade?

Use good quality pitted olives and pulse the ingredients in short bursts instead of blending continuously. Also, scrape down the bowl while blending so every ingredient mixes evenly. Taste before serving and adjust the seasoning if needed.

How to make your own tapenade?

Simply place all the ingredients into a food processor and pulse until you reach your preferred texture. Then season to taste and serve with bread, crackers, or fresh vegetables.

What makes a tapenade a tapenade?

Olives are the heart of every tapenade. They create the signature salty and briny flavor. Many traditional recipes also include capers and anchovies, although vegan versions like this one skip the anchovies while still delivering plenty of flavor.

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Easy Olive Tapenade Recipe | Amazing 5 Minute Appetizer

Name: Easy Olive Tapenade Recipe | Amazing 5 Minute Appetizer
Prep time: 5 min
Total time: 5 min
Cuisine: French
Ingredients: 6 oz jar Manzanilla olives, drained; 6 oz jar pitted Kalamata olives, drained; 1/4 cup fresh parsley, roughly chopped; 2 to 3 garlic cloves; 1/4 cup olive oil; 2 teaspoons white wine vinegar; 1 teaspoon Dijon mustard; 1 teaspoon dried oregano; Kosher salt, to taste; Freshly cracked black pepper, to taste

Description

This Easy Olive Tapenade Recipe blends green and Kalamata olives with garlic, parsley, olive oil, Dijon mustard, and herbs. It comes together in 5 minutes and tastes salty, briny, fresh, and savory.

Ingredients

Scale

6 oz jar Manzanilla olives, drained

6 oz jar pitted Kalamata olives, drained

1/4 cup fresh parsley, roughly chopped

2 to 3 garlic cloves

1/4 cup olive oil

2 teaspoons white wine vinegar

1 teaspoon Dijon mustard

1 teaspoon dried oregano

Kosher salt, to taste

Freshly cracked black pepper, to taste

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Instructions

1. Place the Manzanilla olives, Kalamata olives, parsley, garlic, olive oil, white wine vinegar, Dijon mustard, and oregano in a food processor.

2. Pulse in short bursts until the ingredients look finely chopped and evenly mixed.

3. Stop and scrape down the sides of the bowl as needed.

4. Pulse again until the tapenade reaches your preferred texture.

5. Taste and season with kosher salt and freshly cracked black pepper.

6. Transfer the tapenade to a serving bowl.

7. Garnish with chopped parsley, if desired.

8. Serve with crostini, sliced French baguette, crackers, vegetables, or your preferred accompaniment.

Notes

Blend in short bursts and scrape down the bowl to create an even texture without large pieces.

Use only pitted olives to save preparation time.

Use any combination of green, Kalamata, or black olives based on your preference.

Jarred or canned olives work well, so specialty olives are not required.

For extra savory depth, blend in a few anchovy fillets.

Optional additions include capers, fresh lemon juice, fresh thyme, or anchovies.

Store the tapenade in an airtight container in the refrigerator for up to 7 days.

You can prepare it up to 1 week in advance.

Taste and season again with salt and pepper before serving if you make it ahead.

Serve it with crostini, French bread, vegetables, sandwiches, pizza, pasta, grazing boards, or hummus.

Prep Time: 5 minutes
Cook Time: 0 minutes
Category: Appetizer
Method: Food Processor
Cuisine: French

Nutrition

Serving Size: 1 serving