Easy Olive Tapenade Recipe (+ 20 Ways to Use It)
PinServings: 2
This easy olive tapenade is a bold, briny spread made with olives, capers, and fresh herbs—all blended together in just minutes. It’s packed with flavor and perfect for everything from appetizers to quick meals.
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Ingredients
- 1 jar - 10 ounce pitted green olives (Picholine olives if possible), drained
- 1 jar - 10 ounce pitted kalamata olives drained
- 1/2 cup sundried tomatoes - I prefer to use dried, found in the produce section. If using sundried tomatoes from can soaked in olive oil, drain olive oil first
- 1/4 cup chopped parsley
- 2 tablespoons capers
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 2 tablespoons olive oil
- 2 garlic cloves - minced
Instructions
- Add all ingredients to a food processor. Pulse until finely chopped and combined. Taste and adjust seasoning if needed.
- Store in the fridge for 2–3 days or serve immediately.
Notes
- This olive tapenade is incredibly versatile—be sure to check out the full post for 20 easy ways to use it, including pasta, sandwiches, appetizers, and more.
- For best texture, pulse (don’t fully puree) to keep a slightly chunky consistency.
- A small amount goes a long way—start with 1–2 tablespoons per serving.
- Store in an airtight container in the fridge for up to 2–3 days.
Nutrition
Serving: 0.25cup | Calories: 114kcal | Carbohydrates: 8.2g | Protein: 1.5g | Fat: 9.5g | Sodium: 576mg | Sugar: 2g
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