How to Make Olive Tapenade

Olive tapenade is a classic French recipe that suits any occasion – served as a spread on bread, a flavorful side to cheeses and salads, or even as a seasoning for fish and vegetables. It’s a bold, savory olive spread that can turn a simple meal into a flavorful celebration.

The best part? You don’t need to roll up your sleeves or spend hours in the kitchen. This tapenade is quick to make, but looks and tastes amazing. You can even prepare it in advance and store it in the fridge – it only gets better with time.

Ingredients:

300g pitted olives of your favorite kind
100g Kalamata olives
3 tbsp olive oil
½ lemon (or balsamic vinegar for a tangier twist)
Pinch of salt

Instructions:

1. Prepare the olives:
Drain the olives. If they have pits, remove them. If you’re using salty olives, it’s a good idea to rinse them in water to reduce the saltiness.

2. Add flavor:
Chop the garlic cloves roughly and place them in a food processor. For an extra kick, you can add a pinch of ground caraway (optional). Kalamata olives work especially well here, adding rich and deep flavors.

3. Blend it all together:
Place the black and Kalamata olives into the food processor along with the rest of the ingredients. Blend until well chopped, but not completely smooth – you want some texture. If the mixture feels too dry, add a little more olive oil as needed. You can also use an immersion blender.

4. Taste and serve:
Once the tapenade reaches your desired consistency, taste and adjust the seasoning – more salt, lemon juice, or olive oil if needed. If you want to add a final touch, chopped parsley works beautifully here.

Pro Tips:

Add olive oil gradually while blending for better texture.
Feel free to experiment with flavors and make it your own.
Tapenade tastes even better after resting overnight in the fridge.

How to Store Tapenade:

Tapenade keeps wonderfully in the fridge and actually improves with time. Store it in an airtight container, and if it starts to dry out a bit, just mix in a touch of olive oil. When stored properly in a clean, sealed container, it can last up to two weeks in the fridge.