A fresh and tangy olive tapenade using black and kalamata olives. We blend them with capers, garlic and fresh herbs for a savory, briny, and herbaceous flavor. Quick and easy to make ahead and serve. An star addition to tapas, charcuterie, antipasti spread or crostini.
Jump to RecipeFavoring Fresher Flavor
We decided to make a tapenade rather than buy a jarred version for three reasons. First, it’s better on the budget to make it yourself. Second, we could control the exact flavor profile to match with all the other elements we were serving. And third, the flavor of fresh herbs just can’t be beat.
Wine Pairing
Original Pairing: Marches Di Borgosok Fiano from Puglia
General Pairing: Pinot Grigio, Albariño, Off-Dry Riesling
Special Ingredients
Olives
There are a lot of olive options out there. We went with a basic black olive and kalamata olive (Greek, purple) with basic brining. This was a personal preference of my favorite olives. I’m not partial to green olives, but you can certainly use all sorts.
Capers
If you are not familiar with them, capers are flower buds from the caper plant that are brined and salted. They add a pop of briny salty flavor and texture. The preferred type is called “non-pareil”, a French variety that are the tiniest, and widely regarded as the best capers. You can find them in most grocery stores near olives and pickles.
Planning the dish
Olive tapenade tastes better the day after you make it, as the flavors meld together. This lets you make it ahead of time (1-2 days) and keep well in the refrigerator.
Timing the Elements
Time of Serving: Keep it in the refrigerator until its time to serve or set up, this helps it last longer once out.
Plating Tips
As spread: place in a nice bowl with a small spoon or butter knife. Granish with a sprig of parsley or basil.
Part of crostini, spread on bread or cracker and layer with contrasting elements that may be creamy (ricotta cheese) or sweeter (roasted tomatoes).
(see Wares section for plating supplies & ideas)
Pairing Alterations
Flavored or Spicy Olives
You can use a different mix of olives including some more specialized flavors. Try spicy olives to add a bit of heat.
Recipe
Olive Tapenade
Equipment
- 1 Food processor (a mixer can substitute)
Ingredients
- 1 cup kalamata olives, pitted strain from brine
- 1 cup black olives, pitted strain from brine
- 3 tbsp capers strained
- 3 cloves garlic
- 2 tbsp fresh lemon juice
- 1/2 cup fresh parsley, loose not chopped about a handful
- 1/2 cup fresh basil, loose not chopped about a handful
- 3 tbsp extra virgin olive oil good quality
Instructions
- Place all ingredients into a food processor.
- Pulse until the mixture in short bursts about 15 times. Scrape down sides and pulse a few more times to make a evenly chunky texture.
- Taste and add any seasoning like black pepper or more herbs.
- Serve immediately or store in a jar in the refrigerator for up to 2 weeks. Stores best is covered in a think layer of olive oil. Mix in before serving.
Notes
- Place the too smooth mixture over a sieve and let it drain.
- Take a fresh batch of whole pitted olives (well drained) and a handful of herbs (parsley/basil) and lightly process it short bursts to chunky consistency.
- Place the prior mixture in a mixing bowl with freshly chopped olive. Mix together to incorporate the chunky bits within the smooth.
- Taste to see if it need more pepper or other herbs. Maybe a squeeze of lemon, but try not to add too much liquid.
