For a savory spread to enjoy as an appetizer or snack, try this briny olive tapenade with kalamata olives. It pairs beautifully with crusty bread, crackers, or fresh veggies. I've also used it as a topping for chicken, fish, or pasta to add briny flavor.

A hand holding a slice of toasted bread topped with olive tapenade, with a bowl of bread and a red dish in the background.

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I love making dips and spreads with simple pantry ingredients that can instantly improve the taste of a simple snack or meal. This olive tapenade is one of my favorites to keep in the fridge. It's quick to prepare, full of bold, briny flavor, and made with simple ingredients that come together in minutes.

While it's perfect for spreading on a toasted baguette or crostini, I also like to serve it as a flavorful condiment to top hearty mains. It adds depth and flavor to simple meats like oven-baked pork steaks and lighter bites like air fryer tofu. This olive spread is also a great addition to a charcuterie board along with hummus, artichokes and pita chips.

Ingredients

A bowl of Kalamata olives, a lemon, capers, chopped herbs, lemon juice, and spices on a white surface with a red checkered cloth.

Here is a list of what you'll need:

Kalamata olives (pitted, drained, rinsed): Provide the rich, briny, and slightly fruity base flavor that defines the tapenade.
Capers (drained and rinsed): Add a tangy, salty punch that enhances the overall savory depth of the spread.
Fresh chopped parsley: Brings freshness and a light herbal note that balances the strong, salty ingredients.
Garlic (grated): Gives a sharp, aromatic kick that boosts the overall flavor profile.
Ground black pepper: Adds mild heat and subtle spice to round out the seasoning.
Extra virgin olive oil: Helps bind the mixture together while adding smooth richness and a fruity finish.
Freshly squeezed lemon juice: Brightens the flavors and cuts through the saltiness for a balanced taste.

Scroll down to the recipe card for quantities used.

Instructions

Add the ingredients to a small processor or blender, using only a tablespoon of the oil and juice.
Pulse until some of the olives and capers are chopped.
If needed, pulse in a little more olive oil until desired consistency is achieved.
Transfer the mixture into a small bowl and refrigerate or serve immediately.

Hint: To lessen the saltiness, rinse both the olives and capers before blending. It also lets the fresh, bright flavors of the tapenade come through instead of tasting overly briny.

A red bowl filled with chopped olive tapenade garnished with herbs sits on a white surface, with a squeezed lemon half and whole olives in the background.

Tips

Top tip: Let the olive tapenade rest for at least 15 to 30 minutes after blending so the flavors can meld together.

If the taste of the mixture is too strong, add a little more oil or lemon juice to mellow it out.
For a deeper flavor, try roasting the garlic before adding it to the mix.
Blend in short pulses to avoid turning the mixture into a paste unless that's your goal.
Store in an airtight container in the fridge and drizzle a little olive oil on top to keep it fresh.

Variations

Here are some simple substitutions and variations you can try for this olive tapenade recipe:

Olives: You can swap Kalamata olives with castelvetrano olives or a mix of green olives and black olives for a slightly different flavor profile and color.
Capers: If you don't have capers, chopped pickles, anchovy, or a small splash of pickle brine can give a similar tangy, salty kick.
Parsley: Fresh basil, cilantro, or even a mix of herbs can replace parsley depending on the flavor direction you want.
Garlic: Roasted garlic can be used instead of raw garlic for a milder, sweeter taste.
Lemon juice: Red wine vinegar or white wine vinegar can be used instead for a different kind of acidity.
Olive oil: You can adjust with avocado oil if needed, though olive oil gives the best traditional flavor.

To vary the texture, you can blend it more smoothly for a spread or keep it chunky for more texture. You can also add sun-dried tomatoes for a richer, slightly sweet taste.

A hand holding a piece of toasted bread topped with olive tapenade, chopped herbs, and visible green and black olives.

Storage

Store kalamata olive tapenade in an airtight container in the refrigerator for up to about 7 days. To help preserve its freshness and flavor, you can smooth a thin layer of extra virgin olive oil over the top before sealing the container, which also helps prevent it from drying out or oxidizing. Give it a quick stir before serving since the oil may separate slightly as it sits.

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Recipe

A red bowl filled with chopped olive tapenade and a white spoon, surrounded by lemons, olives, and a basket of bread on a white surface.

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Kalamata Olive Tapenade

Kalamata olive tapenade is a bold, savory olive spread made with simple ingredients. It's perfect for dipping, spreading, or topping your favorite dishes.

Prep Time10

Cook Time10

Total Time20

Course: Appetizer

Cuisine: French

Diet: Diabetic, Gluten Free, Vegan, Vegetarian

Servings (Adjustable): 4

Calories: 81kcal

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Ingredients

▢ 20 Kalamata olives pitted (½ cup full, drained and rinsed)
▢ 2 tablespoons capers drained and rinsed
▢ 3 tablespoons fresh chopped parsley
▢ 1 clove garlic grated
▢ ⅛ teaspoon ground black pepper
▢ 1 ½ tablespoons extra virgin olive oil more or less
▢ 1 ½ tablespoons freshly squeezed lemon juice more or less

Instructions

In a personal blender, add Kalamata olives, capers, parsley, garlic, black pepper, 1 tablespoon extra virgin olive oil, and 1 tablespoon lemon juice.
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Pulse for a few seconds until some of the Kalamata olives and capers are chopped.
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If desired, add the remaining extra virgin olive oil and lemon juice, then continue to pulse until some of the ingredients are chopped while some are finely chopped but not puréed.
Transfer the mixture into a small bowl and serve with toasted bread or serve on a platter as crostini.
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Notes

Use the best quality olives, capers, and extra virgin olive oil you can find with the freshest of ingredients, from fragrant garlic, peppery parsley, to juicy lemon.

Some store-bought olives are not pitted. Check the olives before adding to a blender or food processor.

This tapenade recipe calls for a rustic texture, similar to when a mortar and pestle were used in the olden days. Some olives and capers should be chopped into chunks while others are finely chopped.

If you're aiming for a fine paste as served in recent times, continue to pulse until all the ingredients are finely chopped while adding 1 tablespoon of extra virgin olive oil at a time.

Salt was not added to this recipe as the olives and capers used were salty enough. If a saltier tapenade is preferred, add salt in small increments at a time.

This recipe yields a little over ½ cup, makes 4 servings, with 2 tablespoons per serving.

Nutrition

Equipment

Measuring Spoons

Grater

Colander for draining

Blender, I used a personal blender

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