Homemade 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. 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.

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Yield: 1 1/2 cups

Olive tapenade recipe

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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.

Prep Time 2 minutes

Cook Time 2 minutes

Total Time 4 minutes

Ingredients

• 3 jars olives (10 ounces)
• 6 cloves of garlic
• 1/4 teaspoon red pepper flakes
• 1 1/2 t pickled banana pappers
• 1 tablespoon rosemary
• 1/3 cup olive oil
• 2 tablespoons balsamic vinegar
• fresh cracked pepper

Instructions

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.

Notes

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

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Nutrition Information:

Yield:

6

Serving Size:

1/4 cup
Amount Per Serving:Calories: 139Total Fat: 13gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 0mgSodium: 22mgCarbohydrates: 8gFiber: 2gSugar: 3gProtein: 1g

Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates.

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Sarah Mock

CEO/Owner/Founder/Culinary Blogger

Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 11 years Sarah helps the home cook prepare her recipes with professional results.