Olive Tapenade Recipe

Homemade olive tapenade is a delicious blend of a variety of olives and aromatics and is one of my favorite additions to a cheese board or when we have appetizers for dinner.

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Homemade olive tapenade is a delicious blend of a variety of olives and aromatics and is one of my favorite additions to a cheese board or when we have appetizers for dinner. Just dump the olives in a food processor and you have tapenade in less than 3 minutes!

I will use leftover warm olives to make a quick tapenade but you can make this recipe without warming them. But I think the olives take on more flavors if you warm the olives before you blend them. Another quick and easy olive appetizer is my recipe for an olive dip! Serve it warm or chilled, it is good both ways! 

Olive Tapenade Ingredients:

• jarred olives (10 ounces each)
• garlic
• red pepper flakes
• pickled banana peppers (optional)
• rosemary
• olive oil
• balsamic vinegar
• fresh cracked pepper

How to make olive tapenade:

1. Drain the olives and place them in the bowl of the food processor with a blade attachment.
2. Add the rest of the ingredients to the bowl and pulse until the texture you desire.
3. Scrape down the sides of the bowl and pulse again.

Olive tapenade recipe

Sarah Mock

Homemade olive tapenade is a delicious blend of a variety of olives and aromatics and is one of my favorite additions to a cheese board or when we have appetizers for dinner.

5 from 1 vote

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Note From Sarah

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Prep Time 2 mins

Cook Time 2 mins

Total Time 4 mins

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Course Appetizer Recipe

Cuisine Italian

Servings 1 ½ cups

Calories 139 kcal

Ingredients

  

1x2x3x

• ▢ 3 jars olives (10 ounces)
• ▢ 6 cloves of garlic
• ▢ ¼ teaspoon red pepper flakes
• ▢ 1 ½ t pickled banana pappers
• ▢ 1 tablespoon rosemary
• ▢ ⅓ cup olive oil
• ▢ 2 tablespoons balsamic vinegar
• ▢ fresh cracked pepper

Instructions

 

• Drain the olives and place them in the bowl of the food processor with a blade attachment.
  3 jars olives
• Add the rest of the ingredients to the bowl and pulse until the texture you desire.
  6 cloves of garlic, ¼ teaspoon red pepper flakes, 1 ½ t pickled banana pappers, 1 tablespoon rosemary, ⅓ cup olive oil, 2 tablespoons balsamic vinegar, fresh cracked pepper
• Scrape down the sides of the bowl and pulse again.

Notes

If using my warm olive recipe, be sure to remove the pay leaf and the orange peel before pulsing in the food processor. 

Nutrition

Serving: 1/4 cupCalories: 139kcalCarbohydrates: 8gProtein: 1gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 10gSodium: 22mgFiber: 2gSugar: 3g

Nutrition Disclosure

Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.

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