Easy Olive Tapenade recipe - 5‑Minute French Dip made in a food processor
This quick and salty olive tapenade comes together in just 5 minutes in the food processor, a bold French dip made with olives, capers, garlic and olive oil. Perfect for crostini, mezze platters, party dips or as a punchy alternative to pesto, it’s an easy olive tapenade recipe that brings big flavour with zero fuss
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Servings: 8
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
• Big, bold flavour in minutes, just blitz everything together for an instant French‑style dip.
• Naturally salty thanks to the olives, capers and anchovies, so go light on extra salt.
• Adjust the texture by pulsing: keep it chunky for crostini or smoother for spreading.
• Brighten it up with extra lemon juice to taste, it lifts the whole tapenade.
• Perfect for mezze platters, crostini, party dips or as a punchy alternative to pesto