Top Rated Tapenade Recipes
This recipe truly highlights two of our favorite produce products: corn and tomatoes. For best results, never refrigerate your tomatoes - the cold will ruin both their flavor and texture.For this dish and more, click here for our roundup of every recipe you'll need to get through the holidays.
Four ingredients — plus a little salt & pepper — is all it takes to create this delicious and unique olive tapenade meatloaf.Recipe courtesy of Beef. It’s What’s For Dinner
It's often hard to make vegetarian sandwiches feel hearty, but the savory flavors here create a warm, filling sandwich for any season. The key to this sandwich is good ingredients. Finding high-quality olives, ripe and flavorful tomatoes, and fresh bread are essential for this recipe.Click here for 8 Sweet and Savory Sandwiches.
Best Tapenade Recipes - Recipes
Please log in to your Swich account before using this feature. If you don't have one, let's get started!
- 1 cup Niçoise olives, pitted
- 1 cup small green French olives (Picholine), pitted
- 1/4 cup Oven-Dried Tomatoes , drained
- 1 tablespoon capers
- 1 garlic clove
- 1 anchovy fillet
- 1/2 tablespoon chopped fresh basil leaves
- 1/2 tablespoon chopped fresh thyme leaves
- 1/2 tablespoon chopped fresh flat-leaf parsley leaves
- 1/4 tablespoon chopped fresh oregano leaves
- 1/4 cup extra-virgin olive oil
Combine first 7 ingredients in a medium bowl. Add salt to taste if desired. Let sit at room temperature for 30 minutes before serving to allow the flavors to marry.
Stir in 2 Tbsp. chopped roasted almonds.
Add 1/4 tsp. finely grated orange zest.
Substitute green olives for black, or mix green and black.
Adapted from Chez Panisse: Pasta, Pizza, and Calzones
How would you rate Tapenade?
Recipes you want to make. Cooking advice that works. Restaurant recommendations you trust.
- Place all the ingredients except the olive oil in the work bowl of a food processor. Pulse to blend. Add the oil and pulse a few more times to form a cohesive but still coarse paste.
We love this tapenade. I've made it exactly as the recipe calls and also with a mix of olives and herbs and it always is great. A go-to recipe for us now.
Perfect. Made just as is and I wouldn't ever leave out the anchovies - they add the perfect amount of Umami. Seriously delicious.
Outstanding with kalamata olives. I didn't have an orange and had to leave out the garlic due to a guest's sensitivity, but still great.
Delicious! Used kalamata olives, skipped the anchovies (vegetarian), and substituted lemon rind for orange.
I too have been making this for years. All of my friends mourned when our favorite deli closed and took along their house made tapenade. Now we all agree that this one is even better. My favorite way to have it is with a soft mild goat cheese on seeded baguette slices, or sliced English cucumbers. Wonderful! P.S. yes, skip the anchovies if you're vegetarian, but otherwise, they add a ton of flavor.
I skip the anchovy fillets and use lemon zest instead of orange. Use dried thyme. It always turns out delicious.
I first made this recipe about 4 years ago for a party. It was a hit for people who love tapenade and for people who weren't sure they ever wanted to try tapenade. It always disappears quickly. I do add a little bit of orange juice along with the zest to give it more oomph. The combo of the flavors is truely inspired, as another reviewer said. The orange adds a definite brightness and makes this the best tapenade I've had, EV-er.
this is fantastic and will be made many more times. i did it for a party this past weekend and made it two days ahead of time. the flavors blended together very nicely that way -- i would really suggest doing this. i also left out the anchovies because i'm a vegetarian, and although i have no frame of reference it still came out really nicely. several people asked for the recipe.
We loved this!! I used half Kalmata, half regular black olives and threw in some green ones just for fun. Used Anchovy paste and omitted the orange zest --- everyone loved it. I will make this again and again.
OMG! Best tapenade I have ever had! The orange zest is an inspired twist. Easy, easy, easy, and so delicious - served with croutons, yum!
I've been doing variations on this recipe for months. just add some nuts.
Delicious! I made the recipe using half calamata olives & half California black olives, to cut down on the salt. Also used about a 2" strip of anchovy paste instead of tinned. Served with melba toast made from a thinly sliced baguette.
Wow, this is the best tapanade I've ever tasted - in fact, I had no idea tapanade could even taste this good. And it's got to be one of the easiest things to make - about two minutes from start to finish. A perfect appetizer on mini-toast or croutons!
Very good. one of the best tapenades I've had. I doubled the recipe (for gifting purposes) and used three kinds of olives cutting the kalamatas with some other type makes it a little less salty. Anchovies, orange zest make this recipe!
The best tapenade I've ever had. Used lemon zest instead of orange. Used Moraco oil cured olives which I rinsed first. The result was salty but not overwhelming, just right. Really fantastic, pungent and briny, great with a martini!
Followed the recipe exactly, except for leaving out the orange zest. Pitting the olives was a bit time consuming - next time, I'll buy them pitted. People couldn't stop eating it just don't tell them it has anchovies in it!
This is great with goat cheese as a nice, bland foil for all that salt (and I agree, by the way, that tapenade is supposed to be strong and salty--a friend of mine calls tapenade the "human salt lick." But a little does go a long way). The touch of orange zest is unusual and good.
Excellent! Made this without anchovies for my vegetarian friends - they loved it. Very easy and fast to make.
Used anchovy paste instead of the whole filets, otherwise followed the recipe exactly. Served it, along with some goat cheese, over roasted asparagus, then made bruschetta with it a couple of days later. Incredibly veratile and SO good. Will definitely make again -
I have made a few olive tapenades and this is one of the best. Despite having soaked the anchovies, I did find it was a quite salty (even accounting for the saltiness of tapenades). but it wasn't so much so as to not make it worthwhile. One day I mixed it with cream, fresh parsley, and pecorino with pasta and it turned out well.
I loved this for its authenticity.Yes, tapenade is salty. But it's a condiment, meant mainly as a spread on toasted baguette slices, or crackers, or to season grilled meat or fish. Used sparingly on foods that are unsalted, it tastes just as it was meant to.
I made this recipe a few nights ago to accompany some grilled grouper. It was wonderful. The only change I made was the addition of one tablespoon dijon mustard. I did not find it too salty. Tapanade is always very strong. We have been eating the leftovers on everything since. Grilled chicken, roast pork, brushetta, etc. I think I will keep some of this on hand in the fridge to liven up anything from now on.
Suspecting that this would be much too salty as written, I made a few adjustments: used tinned California black olives(much milder and less salty than Kalamata and I DO LIKE THEM for selected recipes despite the negative comments in the taster's notes, however, each to his own!), only used 2 anchovies, reduced oil by 1 tbsp and added 2 tbsp. fresh lemon juice. The resulting tapenade was lovely served with toasted/garlic rubbed baguette slices and pre-dinner champagne.
Some sort of olive paste has probably been served for just about as long as people have been eating olives, but the current version of tapenade has been credited to a chef working at the Maison Dorée in Marseille about 100 years ago. It was he who mixed olives with capers and hit upon the current name for this mixture.
This tapenade recipe is often times served with lightly toasted rounds of baguette, but you can try it with your favorite cracker or with raw vegetables (try carrots, cucumbers, black radish, and endive. My one warning to you though is to watch your teeth! If you are like me, you could find yourself with bits of black tapenade garnishing your pearly whites.
Best Tapenade Recipes - Recipes
If I open the fridge hoping to find a snack, olives are the first things I reach for. Well, maybe cheese is first. And maybe pickles are second. But olives are a strong third.
I really do love them and would cook with them all the time. Except, my husband doesn&rsquot like them at all (strangely enough, both of my kids love them. Go figure).
One way that I get around Graz&rsquos dislike for olives is to regularly make tapenade. Tapenade is a purée of olives, with some other delicious ingredients, originating from the Provencal region of France. It keeps in the fridge for a long time. So once it&rsquos made, if I&rsquom craving a bit of olive with dinner, I can scoop a teaspoon of it on top of my serving and not tarnish my husband&rsquos supper.
This tapenade recipe is made from Kalamata olives, parsley, capers, garlic and lemon juice. It takes about three minutes to make. And then you have it on hand to add to your favorite dishes or you can use it as a dip or spread for an appetizer. Check out these tasty Zucchini, Tapenade and Feta Cheese Bites.
They&rsquore a perfect summery use for this tapenade. And here are 10 more ways to use tapenade from Strawberry Plum.
Tapping into tapenade: 7 delicious things to do with the olive spread
Tapenade, the robustly flavored olive condiment from our friends in Provence, France, is gaining popularity in these United States. As well it should. Once you see how easy it is, and more importantly, how versatile it is as a flavoring ingredient, you'll want to keep a jar of it in your fridge at all times.
Why you need to learn this
Tapenade may be the easiest thing you'll ever make, this side of toast. Back in the day, it required loads of exhausting grinding with a mortar and pestle. Nowadays, the most taxing aspect is pushing the "On" button on your food processor. In fact, you can probably just sit back and watch TV while your chimp butler makes it for you.
You do have a chimp butler, don't you?
The steps you take
Like the mighty Corn Palace of Mitchell, S.D., tapenade is one of those things that's greater than the sum of its parts. And that's saying something, because every one of its parts is super flavorful on its own. Olives, garlic, capers, anchovies — any one of these is its own little happy mouth party. Together, they're the gustatory embodiment of a Batman graphic: Kapow!
Now, I mentioned that tapenade's construction is simply a matter of pulsing the ingredients in a food processor. One little thing: Some people like their tapenade chunky with whole or nearly whole capers and visible pieces of olive. Others like it whirred to silky smoothness. There's no right or wrong, of course, just personal preference. I suggest starting chunky and seeing how you like it. You can always process it a little more to smooth it out.
Speaking of no right or wrong, as you can imagine, there are exactly three gazillion and seven recipes for tapenade. If you're an old hand in the kitchen, I'll bet you could make up a recipe on the spot that would be every bit as good as what I'm about to give you. Just keep in mind that olives are the main ingredients, so you'll use a lot of them versus relatively smaller amounts of capers, garlic and anchovies, the latter two of which are particularly prone to overpowering. Here's my base recipe:
- 2 small garlic cloves
- Kosher salt
- 1 ⁄2 cup niçoise olives, pitted
- 1 ⁄2 cup oil-cured Mediterranean olives, pitted
- 2 tsp. capers, rinsed, optional
- 1 tbsp. lemon juice
- 1 ⁄2 tsp. lemon zest, grated
- 1 ⁄2 tsp. chopped thyme or winter savory
- 2 anchovy fillets, well rinsed and chopped
- 1 ⁄2 cup extra-virgin olive oil, plus more
- Freshly ground black pepper
- Cayenne pepper
If using a food processor: In the processor work bowl, combine olives, capers, anchovies, and tuna add herbs and mustard, if using. Process, scraping down the sides, until a finely chopped paste forms. With the processor running, drizzle in just enough olive oil to loosen to a spreadable paste, about 2 tablespoons. Process in Cognac, if using. Serve.
If using a mortar and pestle: Roughly chop olives, capers, and anchovies, then add to mortar with tuna. Add herbs and mustard, if using. Tap, crush, and smash with pestle until ingredients have been reduced to a thick paste (a little chunkiness is okay). Using pestle to blend, drizzle in just enough olive oil to form a spreadable paste, about 2 tablespoons. Work in Cognac, if using. Serve.
How to Make Olive Tapenade
This quick and easy olive tapenade recipe is a favorite in my family. It’s easy, healthy, and fast to make. I pair it with my homemade gluten-free rice crackers (recipe below) for a great snack that everyone can enjoy!
If you have never tried your hand at making olive tapenade you MUST. You truly can do it in just a few minutes and few ingredients. Once you learn the basic recipe you can adjust, add, subtract, and tweak until you get the perfect recipe for YOU. And, olive tapenade jarred up in cute jars is a gorgeous, appreciated gift!
Olive Tapenade is just the combination of a few ingredients black olives, green olives, garlic, oil, and an acid (lemon juice, vinegar, etc…). Often you’ll see anchovies, nuts, herbs, and more added in. Try the most basic olive tapenade recipe first and then try some fantastic add-ins! If you prefer black olives to green olives then use more black than green. If you prefer green olives to black, vice versa. Just be sure to get the proper amount of olives in whatever color.
Try our Spinach Pesto for an easy appetizer idea!
I like to use Mezzetta olives because they are 1) great tasting and good quality and 2) they often come stuffed with garlic, cheese, and/or jalapenos which cuts out one of my needed ingredients completely. I often pick up the garlic stuffed olives instead of adding fresh garlic. And Mezzetta makes a cheese stuffed olive that I love using in my basic olive tapenade recipe. Makes it so easy!
For the basic olive tapenade I use a mortar and pestle (fancy little name for a basic little tool) but feel free to pull out your food processor or even have a go with a potato masher. The name of the game is smushing olives and garlic so use whatever tools work for you and that you have on hand!
Start with your garlic and pound that down to a fine mince. If you have a garlic mincer or purchase already minced garlic… smart cookie! Then add in your olives and smoosh those down as well. Add in your oil and acid as needed to help you smoosh the olives down and get the consistency you like. Then, give everything a good stir to mix them all together.
That truly is all there is to it. Olive tapenade will store in the fridge for about a week if kept in a closed container. But it won’t last a week, guaranteed. Your family will gobble that up so fast and ask for more!