Easy Black Olive Tapenade (with a Green Olive version too!) + VIDEO!

Black Olive Tapenade is a savoury paste made from olives, capers and anchovies that’s delicious served on toasts or a dip. This easy olive spread makes a great appetizer. See the video below!

Green and Black Olive Tapenade spread on poppy seed baguette slices with a dish full of tapenade in the background

Hi guys, I hope you all enjoyed this long Labour Day weekend! Football season is right around the corner now so I wanted to share with you a delicious recipe for Black Olive Tapenade. This French olive spread is the perfect appetizer you need for any party.

Olive Tapenade comes together in a minute, allowing you to enjoy your guests without spending hours in the kitchen. You can even prepare the tapenade ahead, it will last at least one week in your fridge (maybe more but well…I couldn’t tell because it never lasts long in my house). If you’re not partying, this Black Olive Tapenade is a perfect snack.

Green and Black Olive Tapenade spread on poppy seed baguette slices with a dish full of tapenade and a bottle of olive oil in the background

One word about the ingredients for this easy black olive paste. This is the traditional Provencal Black Olive Tapenade recipe (found here), calling for only black olives, garlic, anchovies, capers and olive oil.

I know what you’re thinking: You hate anchovies. Well, me too. If there are anchovies in a dish, I simply won’t touch it. But with this Black Olive Tapenade, it is a different story. Believe me,  if I say that you cannot taste the anchovies in this AT ALL. They just give this French Olive Spread a really good savory flavor and some more depth.

Actually, the same thing can be said for the capers (but I do like capers). So come on, give this Black Olive Tapenade a try!

And you know what other appetizer would be perfect with this Black Olive Tapenade? My Tomato and Pesto Covered Mozzarella Skewers!

Five tomato, pesto and mozzarella skewers on a white plate, with pesto, grape tomatoes and wooden skewers in the background.

Can you hear the cicadas from southern France singing? Summer isn’t just over yet, but even once it is, you can always bring back summer memories with a slice of crusty French Baguette smeared with this gorgeous Black Olive Tapenade.

Green and Black Olive Tapenade spread on poppy seed baguette slices with a dish full of tapenade in the background

If you tried this Black Olive Tapenade, don’t forget to rate the recipe below and let me know how it went in the comments – I love hearing from you! You can also follow me on Instagram, Pinterest and Facebook for more deliciousness and behind-the-scenes!

Black Olive Tapenade served on slices of crunchy baguette with a tapenade filled dish in the background
5 from 3 votes
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Easy Black Olive Tapenade (with a Green Olive version too!)

Black Olive Tapenade is a savoury paste made from olives, capers and anchovies that's delicious served on toasts or a dip. This easy olive spread makes a great appetizer.

Course Appetizer, finger food
Cuisine French, Mediterranean
Keyword appetizer, easy, food processor, Mediterranean, sandwiches, spread, tapenade
Prep Time 10 minutes
Total Time 10 minutes
Servings 16 tablespoon - 1 cup
Calories 34 kcal

Ingredients

  • 7 oz / 200 grams pitted black olives
  • 1 small garlic clove minced
  • 3 anchovies small fillets
  • 8 small capers
  • 2 tbsp olive oil divided

Instructions

  1. Combine olives, garlic, anchovies, capers and 1 tablespoon olive oil in the food processor. Do not add any salt!
  2. Process about 15 seconds, scrape down the edges with a spatula and add the other 1 tablespoon olive oil.
  3. Process again until almost smooth but still a little bit chunky(about 30 seconds). You should not be able to see any garlic chunks left but it shouldn't be a super smooth paste either

  4. Serve tapenade immediately on toasted bread or store it in the fridge, in an airtight glass container.

Recipe Video

Recipe Notes

If you prefer green olives, keep the same ingredients and proportion, just replace black olives with green olives and add 2 large basil leaves. It won't be as smooth as black olive tapenade, but just as good!

Nutrition Facts
Easy Black Olive Tapenade (with a Green Olive version too!)
Amount Per Serving (1 tablespoon)
Calories 34 Calories from Fat 27
% Daily Value*
Total Fat 3g 5%
Sodium 200mg 8%
Potassium 8mg 0%
Vitamin A 1%
Vitamin C 0.1%
Calcium 0.8%
Iron 0.5%
* Percent Daily Values are based on a 2000 calorie diet.

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posted in
Appetizers Dairy Free Gluten free Low carb Paleo Paleo/Primal Primal Recipes Snacks Spreads Summer Recipes Under 300 cal
20 Comments
    1. So I’m pretty sure you’re going to love this tapenade! If you like anchovies, you might want to use 5 anchovies instead of 3. That’s what the original recipe calls for.

    1. Thanks Alex! I’m now using a KitchenAid food processor (and I love it!) but when I posted this recipe I was still using my mom’s good old food processor. She’s had it for almost 10 years or so, and I don’t remember the brand at all!

    1. I’ve never tried but I don’t see why not! I would make sure it defrost slowly though (in the fridge, not in the microwave)

  1. How long can the olive mix last in the fridge? I know I have had olives in there a year that remained fresh. Do you think this spread would stay fresh for a month? I am on a mozzarella, tomatoes and fresh bread kick. I spread the olive mix on my homemade bread and want to make up a big batch so I can just make the bread when we run out.

    1. Hi Patty, it will definitely stay fresh for at least a month yes! It would be delicious with fresh bread, mozzarella and tomatoes!

  2. Also can I use fresh ripe olives instead of the canned or jarred? And do you use black as in ripe olives or black as in Kalamata? I have noticed that some people call one black and some call the other black. Thanks.

  3. This recipe sounds easy, but I live by myself and do not normally buy anchovies or capers. Is there anything I can use instead of these two ingredients? Gail

    1. Hi Gail! You can always leave these out, but the tapenade might be disappointing. There’s no easy substitute for capers and anchovies unfortunately.

  4. Many years ago I went to a restaurant somewhere outside of Chicago. They had a hamburger with black olive tapenade! It was yummy! I may try making this and putting it on a burger!

  5. So easy! I’ve been panicking because I have been having such a hard time finding premade olive tapenade lately, so I started looking for a recipe and found yours. I bought a can of regular black olives at the Dollar Store and some capers and a jar of green olives stuffed with garlic. I put in the whole can of black olives (after I rinsed them) and only two of the garlic-stuffed green olives and the 8 capers and only used one tablespoon of olive oil, and it is DELICIOUS! Thank you sooOOO much for such an easy recipe. I will never spend a fortune on store-bought olive tapenade again!

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