Classic Olive Tapenade
This vibrant French olive tapenade bursts with briny, savory flavors from a blend of black and green olives, capers, and a hint of garlic. It's an effortlessly elegant appetizer, perfect for spreading on crusty bread or crackers, offering a delightful textural contrast and a zesty finish.
An original recipe by Forkin
- Total time
- 25 min
- Serves
- 4
- Difficulty
- Easy
- Per serving
- 242 kcal
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
- 1.5 cupblack olive, pitted
- 0.5 cupgreen olive, pitted
- 2 tbspcaper, drained
- 1 clovegarlic, minced
- 2 tbspfresh parsley, chopped
- 1 tbsplemon juice, freshly squeezed
- 3 tbspextra virgin olive oil
- 0.25 tspblack pepper, freshly ground
Equipment
Food processor · Chef's knife · Cutting board · Rubber spatula · Small mixing bowl · Measuring spoons · Measuring cups
The method
Step by step
- 1
Ensure all black and green olives are thoroughly pitted before proceeding.
About 2 min
Cook’s note: Pitting olives can be done quickly by pressing them with the flat side of a chef's knife until they split, then removing the pit.
- 2
Combine the pitted black olives, pitted green olives, capers, peeled garlic clove, and fresh parsley leaves in the bowl of a food processor.
Cook’s note: For a milder garlic flavor, you can blanch the garlic clove in boiling water for 30 seconds before adding it.
- 3
Pulse the ingredients in short bursts until a coarse, textured paste forms, scraping down the sides of the bowl with a spatula as needed.
About 1 min
Cook’s note: Avoid over-processing; the tapenade should have some chunky bits for a more satisfying mouthfeel, not be a smooth purée.
- 4
Pour the fresh lemon juice and extra virgin olive oil into the food processor with the olive mixture.
Cook’s note: Use a high-quality extra virgin olive oil for the best flavor, as it's a prominent component of the tapenade.
- 5
Pulse briefly again, just until the liquids are incorporated into the tapenade.
About 1 min
Cook’s note: This final pulse ensures the oil and lemon juice are evenly distributed without further breaking down the texture.
- 6
Transfer the tapenade from the food processor to a small serving bowl and stir in the freshly ground black pepper.
Cook’s note: Taste the tapenade at this stage and adjust the seasoning if necessary, keeping in mind the olives and capers already provide significant saltiness.
- 7
Cover the bowl and refrigerate the tapenade for at least 15 minutes to allow the flavors to meld and deepen.
About 15 min
Cook’s note: This resting period is crucial for the ingredients to harmonize, resulting in a more complex and balanced flavor profile.
- 8
Serve the chilled tapenade with slices of toasted baguette, artisanal crackers, or an assortment of fresh vegetable sticks.
Cook’s note: For an extra touch, drizzle a little more extra virgin olive oil over the top just before serving.
Per serving
Nutrition
- Calories
- 242.3kcal
- Protein
- 1.4g
- Carbs
- 7.6g
- Fat
- 24.6g
- Fibre
- 2.8g
- Sugar
- 0.3g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
This classic tapenade is incredibly versatile. Serve it as part of an antipasto platter, spread it on sandwiches or wraps, or even toss it with pasta for a quick and flavorful meal. For a touch of heat, add a pinch of red pepper flakes. Pair it with a crisp, dry white wine like a Sauvignon Blanc or a light-bodied rosé.
Store leftover tapenade in an airtight container in the refrigerator. Ensure the surface is covered with a thin layer of olive oil to prevent discoloration and maintain freshness.
Tapenade is best served at room temperature or slightly chilled. If refrigerated, remove it 15-20 minutes before serving to allow the flavors to open up.
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