This Easy Olive Tapenade recipe is my go‑to five‑minute French dip when I need something bold, salty and seriously snack‑able. Be warned, it is so moreish!! Made in the food processor with olives and capers, it is an olive dip that belongs on every mezze platter, piled onto warm crostini, or served as a quick party dip when friends drop by. If you love big flavour with barely any effort, this is your new alternative to pesto, it’s also great on sandwiches and pasta.
This big‑flavour olive tapenade is a recipe that's followed me through every stage of my cooking life. Back when I was working as a chef, I must've made this tapenade hundreds of times, usually piled onto crisp little crostini for canapés at events, or spooned over delicate white fish to give it that salty, punchy lift only olives and capers can deliver. These days I make it often at home. Its a great dip/spread to have in the fridge. I use it for sandwiches, pasta or just spreading onto some kind of bread that I have on hand…It also makes a great salad dressing, you just need to add a little more oil. This homemade olive tapenade is bold, briny, really quick to make and is delicious and of course it is dairy‑free, gluten‑free and vegan (without the anchovies)!!
History and Origin of Olive tapenade:
Olive tapenade has been a staple of Provençal cooking for well over a century, and it's every bit as bold as the south of France itself. The word tapenade comes from the Provençal word for capers, “tapenas” – which makes sense when you taste that salty little kick running through every batch. The first written recipe appeared in 1880 from a chef in Marseille, but versions of olive pastes go all the way back to ancient Roman cooking.
The original recipe included anchovies, and many chefs still swear by them for umami. I agree with this…..The anchovies give the tapenade a strong salty Umami flavour which cannot be reproduced. Don’t be put off if your not a fan of fish, this tapenade doesn’t taste fishy!
If your family loves “Olive tapenade” as much as mine does, you’re in good company - we’ve got plenty more delicious recipes for you to try. Here are a few more recipes that always go down well at our table:
- Creamy homemade Caesar salad dressing
- Roasted veg, avocado and baba ganoush sandwich
- Lebanese Turkey kofta Mezze plate
- Pesto Caprese chicken sandwich
- Homemade baba ganoush
- Fresh Mango salsa
- Homemade pesto
Jump to:
- History and Origin of Olive tapenade:
- Ingredients and substitutions for Olive Tapenade:
- What equipment will you need to make Olive tapenade?
- How do I make Olive tapenade?:
- Serving suggestions for Easy Olive tapenade:
- Variations of Olive tapenade:
- How to store and freeze Olive tapenade:
- FAQ
- Easy Olive Tapenade recipe – 5‑Minute French Dip made in a food processor
- Related
- Pairing
Ingredients and substitutions for Olive Tapenade:
See recipe card for quantities.
Jump to Recipe- Extra Virgin Olive Oil – Use a good‑quality Oil here; it brings richness and helps everything blend smoothly. If you prefer a milder flavour, swap for a light olive oil, but avoid anything too neutral, you want that Mediterranean character.
- Black Olives – Go for briny, soft black olives like Kalamata for the best flavour. Avoid the dry, canned sliced ones, they won't give you the same flavour. Green olives work too if you want a brighter, sharper tapenade.
- Garlic, Fresh garlic gives the tapenade its punch. If you're sensitive to raw garlic, use half a clove or roast it first for a sweeter, softer flavour. Garlic powder works in a pinch (¼ teaspoon per clove).
- Anchovies, These melt into the tapenade and add incredible savoury depth without tasting "fishy." If you don't eat anchovies, swap for a teaspoon of miso paste or a splash of soy sauce for that same umami hit.
- Capers – Essential for that salty, tangy lift. If you're out, finely chop a couple of cornichons.
- Lemon Juice – Fresh lemon brightens everything and balances the saltiness. Red wine vinegar or white wine vinegar also work if you're out of lemons.
What equipment will you need to make Olive tapenade?
- Food processor – You can use a pestle and Mortar but I prefer the food processor, its so quick and easy and makes the Tapenade nice and smooth. I can’t link the exact food processor that I use as they don’t make it any more!! (It has lasted that long) but it is a Kenwood.
How do I make Olive tapenade?:
This tapenade couldn't be easier, everything goes straight into the food processor and blitzes into a bold, salty, lemony dip in minutes.
1: Add the olives, garlic, Extra virgin olive oil, anchovies and capers to your food processor.
2: Squeeze in the lemon juice, then season lightly with salt and pepper. Go easy as olives and anchovies are salty.
3: Pulse until you reach your preferred texture, chunky or smooth. I prefer smooth
4: Taste and adjust with a little extra lemon juice, salt or pepper until it's perfectly bright and punchy.
Serving suggestions for Easy Olive tapenade:
- Spread on crostini - the classic. I used this tapenade constantly as a chef for canapé trays, and it always disappeared first.
- Spoon over white fish - the briny olives, capers and anchovies are incredible with delicate fish like cod, haddock or sea bass. It adds huge flavour without overpowering anything.
- Add to a mezze platter - serve it alongside hummus, tzatziki, roasted peppers, feta, and warm flatbreads for a bold, Mediterranean‑style spread.
- Stir through pasta - loosen a spoonful with a splash of pasta water and olive oil for a quick, punchy sauce. Great with cherry tomatoes or roasted veg.
- Use as a sandwich spread - swap out pesto or mayo and spread this on ciabatta with mozzarella, roasted veg or grilled chicken.
- Serve with crudités - carrots, cucumber, peppers and cherry tomatoes all love a dip into something salty and savoury.
- Pair with cheese boards - especially soft cheeses like goat's cheese or brie. The contrast is awesome.
- Finish roasted vegetables - a little tapenade stirred through warm roasted potatoes, courgettes or aubergines adds instant depth.
Variations of Olive tapenade:
How to store and freeze Olive tapenade:
Fridge: Olive tapenade keeps brilliantly. Store it in an airtight container and it will stay fresh for up to 1 week. The flavours actually deepen after a day or two, so it's a great make‑ahead dip for parties or mezze boards.
Top tip: Pour a thin layer of olive oil over the top before sealing the container. It helps lock in the flavour and stops the tapenade from drying out.
Freezer: Tapenade freezes surprisingly well. Spoon it into a small container or freezer bag, press out the air, and freeze for up to 3 months. Defrost it overnight in the fridge, then give it a quick stir to bring it back to life.
Portioning idea: Freeze it in ice cube trays for easy single‑serve portions, perfect for stirring through pasta or spooning over fish whenever you need a hit of big flavour
- Don't skip the anchovies – They melt into the tapenade and give it that deep, savoury backbone. You won't taste "fish," just big flavour. Trust me!! chef‑tested hundreds of times.
- Add the oil slowly – Drizzle in the olive oil while pulsing, it helps the tapenade emulsify and gives you that silky finish.
- Brighten at the end – A tiny squeeze of lemon right before serving wakes everything up, especially if you're spooning it over white fish
- Use good olives, not the cheap canned ones – The flavour of your tapenade lives or dies by the olives. Go for jarred, briny black olives - they blend smoother and taste miles better.
FAQ
What is olive tapenade made from?
Traditional tapenade is made from black olives, capers, anchovies, garlic, olive oil and lemon juice. Everything gets blended into a bold, salty, savoury paste that's packed with Mediterranean flavour
Are black olives okay for diabetics?
Yes, black olives are generally considered a diabetes‑friendly food. They're low in carbs, rich in healthy fats, and have a minimal impact on blood sugar. As always, portion size matters, but olives are usually a safe choice.
Is olive tapenade good for you?
Tapenade is naturally gluten‑free, dairy‑free and full of healthy fats from olives and olive oil. It's also rich in antioxidants and low in carbs. Because it's salty, a little goes a long way, but overall, it's a nutritious, flavour‑packed dip
What is olive tapenade?
Olive tapenade is a classic Provençal spread made from olives, capers, anchovies and garlic. It's bold, briny and incredibly versatile, perfect on crostini, fish, pasta or mezze boards.
What is olive tapenade served with?
Tapenade is delicious on crostini, spooned over white fish, added to mezze platters, stirred through pasta, spread in sandwiches, or paired with cheese boards. It's one of those dips that works with almost everything.
Can I make tapenade without anchovies?
Absolutely. If you don't eat anchovies, swap them for 1 teaspoon of miso paste or a splash of soy sauce to keep that deep, savoury flavour
Did you enjoy this recipe? have a question? It would mean so much to me if you please leave a comment and a rating below!
Easy Olive Tapenade recipe – 5‑Minute French Dip made in a food processor
Equipment
Ingredients
- 165 grams black olives
- 3 cloves Garlic
- 5 anchovy fillets
- 1 tbs Capers
- ½ Lemon juice
- 80 ml Extra virgin olive oil
Instructions
- Add the olives, garlic, Olive oil, anchovies and capers to your food processor.
- Squeeze in the lemon juice, then season lightly with salt and pepper, go easy at first, the olives and anchovies are naturally salty
- Pulse until you reach your preferred texture, chunky or smooth.
- Taste and adjust with a little extra lemon juice, salt or pepper until it's perfectly bright and punchy
Notes
Related
- Easy Crème Brûlée recipe at Home: A Simple Step‑by‑Step Recipe for Beginners
- Niçoise Salad Recipe with Grilled Chicken (Healthy, High‑Protein & Perfect for Light Summer Meals)
- How to make Shortbread: simple recipe for shortbread biscuits (only 5 ingredients)
- Chicken Caesar salad wraps (healthy, fresh and ready in minutes)
Pairing
These are my favorite dishes to serve with [this recipe]:
Leave a comment