Description
This Easy Olive Tapenade Recipe is a quick, salty, and briny spread made in just minutes. Perfect as a party appetizer, sandwich topper, or spread for crusty bread, it’s full of bold Mediterranean flavor with minimal effort.
Ingredients
6 oz jar manzanilla olives, drained
6 oz jar pitted Kalamata olives, drained
1/4 cup fresh parsley, roughly chopped
2–3 cloves garlic
1/4 cup olive oil
2 teaspoons white wine vinegar
1 teaspoon Dijon mustard
1 teaspoon dried oregano
Kosher salt, to taste
Fresh cracked pepper, to taste
Instructions
Add all ingredients to a food processor.
Pulse several times until finely minced and well combined, scraping down the sides as needed.
Season with salt and pepper to taste.
Transfer to a serving bowl, garnish with fresh parsley, and serve with crostini or sliced baguette.
Notes
Pulse instead of blending to avoid turning the tapenade into a paste.
Use olives you love—green, Kalamata, or a mix all work beautifully.
Always double-check that your olives are pitted before starting.
Optional: Add a few anchovy fillets for extra depth of flavor.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: Food Processor
- Cuisine: French
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 118
- Sugar: 0.1 g
- Sodium: 504.4 mg
- Fat: 12.5 g
- Saturated Fat: 1.8 g
- Unsaturated Fat: 10.3 g
- Trans Fat: 0 g
- Carbohydrates: 2.6 g
- Fiber: 1.5 g
- Protein: 0.5 g
- Cholesterol: 0 mg