What is Olive Tapenade?
Olive tapenade is a traditional Provençal paste. This tapenade has olives, capers and sometimes even anchovies or sun-dried tomatoes. To make this dip you blend all of the ingredinets together with extra-virgin olive oil to get a delicious savory spread.
Tapenade is served as an appetizer, snack, or as an addition to sandwiches. It Paris very good with breadsticks, bread, vegetable and crackers, but i also love to use it for cooking fish or meat.
Why I Love This Authentic Olive tapenade Recipe?
I love this olive tapenade recipe, because i can always make it very quickly. I like to always keep the ingredients in my pantry, and whenever i am craving this spread i just make it! Kalamata olives and green olives with capers and sun-dried tomatoes make the perfect composition.
Olive tapenade is perfect for summer parties or for a quick appetizer. I love to serve it with homemade Baguettes, and other breads.
Key Ingredients for the best Olive Tapenade
- Olives: Use a mix of Kalamata and green olives for a balance of flavors. You can also use Castelvetrano olives for a sweeter touch.
- Capers: Add a briny flavor that complements the olives. They also provide a slight tanginess to the spread.
- Sun-Dried Tomatoes: Bring a rich, savory note and add color to the tapenade. Use oil-packed sun-dried tomatoes for the best texture.
- Extra-Virgin Olive Oil: The base of the tapenade, giving it a smooth and rich consistency. Use high-quality olive oil for the best flavor.
- Fresh Herbs: Basil and parsley add a fresh contrast to the savory ingredients. These herbs brighten up the tapenade and add complexity to its flavor.
How to Serve?
Serve olive tapenade as a spread on crusty bread or with crackers. It is perfect with a cheese board or antipasto platter. You can use it as a dip for vegetables or as a condiment for sandwiches and wraps. For a Mediterranean touch, try adding it to pasta dishes or salads.
Expert Tips
Mixing Olives: Using a combination of Kalamata and green olives provides a balanced flavor profile. Feel free to experiment with different varieties of olives for unique taste variations.
Food Processor: A food processor makes quick work of blending the ingredients. Pulse the ingredients to your desired consistency, whether you prefer a chunky or smooth tapenade.
Anchovy flavor: For a more intense version, You can also add anchovy fillets into the Tapenade. This always elevates the spread, and makes it even more delicious!
Variations and Substitutions
- Different Olives: Experiment with different types of olives like Castelvetrano for a sweeter taste or black olives for a milder flavor.
- Herb Variations: Try using different fresh herbs such as oregano or thyme for a different aromatic profile.
- Adding Nuts: Add toasted pine nuts or almonds for a bit of crunch and additional flavor complexity.
How to Store?
Store the olive tapenade in an airtight container in the fridge for up to a week. The flavors will improve over time. It will become even more delicious after a day or two. Before serving, bring it to room temperature for the best flavor. I recommend mixing it before serving, for the best result!
Print
French Olive Tapenade Recipe
- Total Time: 10 minutes
- Yield: 1 cup 1x
Description
Olive tapenade is a quick and flavorful Mediterranean spread made with olives, capers, sun-dried tomatoes, and fresh herbs. Perfect for summer appetizers or as part of a cheese board.
Ingredients
- 1 cup Kalamata olives, pitted
- 1 cup green olives, pitted
- 2 tablespoons capers, drained
- 1/4 cup sun-dried tomatoes, oil-packed
- 2 tablespoons fresh basil leaves
- 2 tablespoons fresh parsley leaves
- 1/4 cup extra-virgin olive oil
- 1 garlic clove
- Salt and pepper to taste
Instructions
- Prepare Ingredients: Drain the olives and capers. If using sun-dried tomatoes in oil, drain them as well.
- Blend Ingredients: In a food processor, combine the olives, capers, sun-dried tomatoes, basil, parsley, and garlic. Pulse until finely chopped.
- Add Olive Oil: With the processor running, slowly add the olive oil until the mixture is well combined and reaches the desired consistency. Season with salt and pepper to taste.
- Serve: Transfer the tapenade to a serving bowl and enjoy immediately, or store in the refrigerator for later use.
Notes
Adjust the consistency of the tapenade by adding more or less olive oil, depending on your preference.
For a spicier version, add a pinch of red pepper flakes to the mixture.
Tapenade can be made ahead of time and stored in the refrigerator for up to a week.
- Prep Time: 10 minutes
- Cook Time: –
- Category: Appetizers
- Cuisine: French
Nutrition information
This website gives estimated nutritional information, which might change depending on the ingredients used.
FAQs
Can I use other types of olives?
Yes, you can experiment with different types of olives like Castelvetrano, black olives, or any other variety you prefer. Each type of olive will bring a unique flavor to the tapenade.
What can I serve with olive tapenade?
Olive tapenade can be served with crusty bread, crackers, or as part of a cheese board. It also makes a great dip for vegetables or a flavorful addition to sandwiches and wraps.
How long can I store olive tapenade?
Store olive tapenade in an airtight container in the refrigerator for up to a week. The flavors will meld and improve over time, making it even more delicious after a day or two.
Is olive tapenade vegan?
Yes, this recipe for olive tapenade is vegan as it uses capers instead of anchovies. It is also vegetarian and gluten-free.
