This Black Olive Tapenade recipe is a savory dip filled with olives, garlic, capers, and a hint of lemon to make a delectable spread!
If you are a fan of olives, then this recipe is for you! This Black Olive Tapenade is savory, and garlicy, and also has saltiness that comes from the capers and a hint of lemon. It’s absolutely delicious and the perfect dip for any type of baguette or crostini. If the flavors weren’t enough, this is one of the EASIEST recipes to make. This recipe is so quick and easy, all you have to do is throw everything into a food processor, pulse it to blend it together, and voila, a delicious olive spread right at your fingertips!
With the exception of the fresh lemon juice and fresh parsley, this recipe can be made with pantry staples that include, a can of black olives, a jar of capers, extra virgin olive oil, garlic, salt and freshly ground black pepper.
How to make Black Olive Tapenade
Assemble your ingredients. For exact amounts see the recipe card below.
Next, combine the pitted black olives, fresh lemon juice, extra virgin olive oil, garlic, capers, fresh parsley, freshly ground black pepper and salt in a food processor and pulse until a coarse paste is formed.
Finally, serve with toasts, bread, crackers, or any other dipper of your choosing, and enjoy! This recipe also makes a delicious sandwich spread that can add flavor to any sandwich.
Recipe Variations for this Black Olive Tapenade
Obviously, this is a Black Olive Tapenade, but if you prefer green olives, Kalamata olives, or a mixture of them all you can absolutely use that as well! Keep in mind that the flavoring will be slightly different with the use of different olives.
This recipe only calls for 1 teaspoon of lemon juice. I have had a number of tapenades with more lemon juice but for my taste it can sometimes be overpowering. However, if you love lemon juice in your tapenade, feel free to add an additional teaspoon, or as much until you achieve your preferred taste.
This recipe calls for capers and a pinch of salt so if you are wanting to take it easy on sodium you can reduce either or even remove the salt altogether. However, I would recommend you keep some capers because they provide more than a salty flavoring.
This black olive tapenade recipe can be stored in an airtight container in your fridge for 2-3 days. With this recipe taking only a few minutes to put together, I do not recommend freezing this dish.
More dip recipes you will love:
- Artichoke Dip
- Homemade Onion Dip
- Best 7 Layer Dip
- Jalapeño Popper Dip
- Buffalo Chicken Dip
- Homemade Queso Dip
Black Olive Tapenade Recipe
- 1 cup black olives - pitted
- 1 Tbsp capers
- 3/4 tsp garlic - minced
- 2 Tbsp fresh parsley
- 1 tsp fresh lemon juice
- 2 Tbsp olive oil - extra virgin
- 1/8 tsp salt
- 1/8 tsp black pepper
- 1 Tbsp fresh parsley - optional garnish
- Combine all ingredients in a food processor and pulse until a coarse paste is formed.
- Serve with bread, crackers, or any other dipper of your choosing, and enjoy!