Olive Tapenade Two Ways

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These olive tapenade recipes are a great way to add flavor and texture to your appetizers. Rather than just one type of olive tapenade, you’ll get two variations—a green olive tapenade and a black olive tapenade. Both recipes are simple but flavorful, so you can enjoy the richness of olive tapenade in two ways.

What Is Tapenade?

Tapenade is a Provençal dish often made of puréed or finely chopped olives, capers, anchovies, and olive oil. It may also contain garlic, herbs, lemon juice, and other seasonings such as ground pepper. These recipes are simpler versions of traditional tapenade.

Tapenade is served as an hors d’oeuvre spread on bread or crackers. It can also be used to stuff vegetables, fish, or poultry or added to sauces for extra flavor. Traditional tapenade was made with only black olives. But today, versions are made with green olives as well. Tapenade is an excellent source of healthy fats and antioxidants that may promote heart health and reduce the risk of certain diseases.

Ingredients You’ll Need for Olive Tapenade Two Ways

Green olive tapenade:

Green unpitted olives
Lemon
Bunch of fresh parsley
Bunch of fresh chives
Salt
Garlic clove
Olive oil (extra virgin)

Black olive tapenade:

Black unpitted olives
Sun-dried tomatoes
Dried oregano
Garlic clove
Salt
Chili flakes
Olive oil (extra virgin)

How to Make Green Olive Tapenade

Remove the olive stones. Squeeze each olive with a wide knife against a cutting board until the stone comes out. Set aside.
Chop the fresh parsley and chives; set aside.
Peel and chop a small strip of the lemon peel; set aside. Juice the lemon.
Process all the green olive tapenade ingredients in a food processor. Pulse a few times and stop to scrape the sides of the food processor. Stop whenever you achieve your preferred consistency. You might prefer your tapenade to be a bit chunky, or you can process it until you achieve a fine paste.

How to Make Black Olive Tapenade

Remove the olive stones. Squeeze each olive with a wide knife against a cutting board until the stone comes out. Set aside.
Chop the sun-dried tomatoes and set aside.
Process all the black olive tapenade ingredients in a food processor. Pulse a few times and stop to scrape the sides of the food processor. Stop whenever you achieve your preferred consistency. You might prefer your tapenade to be a bit chunky, or you can process it until you achieve a fine paste.

Tips for the Best Olive Tapenade

Use these tips to make the best olive tapenade for your next gathering:

Use high-quality ingredients. The success of your tapenade will depend on the ingredients you use, so it’s best to start with the best possible olives and other ingredients.
Use unpitted olives instead of pitted ones. Pitted olives have been sitting in and absorbing brine for a long time, so their texture and flavor are much different. But if that’s all you can find, feel free to use them.
Adjust the consistency. Depending on how you plan to use your tapenade, you may want to adjust its consistency. Add more olive oil or other liquid for a thinner spread, or leave some of the olives and herbs in larger chunks for a chunky dip.

Olive Tapenade FAQs

How do I store olive tapenade?

Store the olive tapenade in an airtight container in the fridge for up to 7 days for optimal flavor and freshness.

How do I serve olive tapenade?

Olive tapenade can be served as a condiment, appetizer, or side dish. It goes well with grilled meats and vegetables, crackers, and bread. Serve it with toasted baguette slices, a selection of cheeses, and fresh veggies like cucumbers and cherry tomatoes.

Are olives nutritious?

Olives are a powerhouse of nutrients. They are high in monounsaturated fat (the good fat). They are rich in vitamin E and other antioxidants that can help protect your cells from damage. Olives are a good source of dietary fiber, helping to improve digestion and prevent constipation.

Other Appetizer Recipes

Bottom Line

Olive tapenade is a delicious and versatile dish that can be enjoyed in many different ways. Not only is olive tapenade packed with flavor, but it’s also full of healthy fats and antioxidants. Serve green and/or black olive tapenade as a condiment, appetizer, or side dish with grilled meats, crackers, or bread.

Yield: 4 cups (2 cups of each)