Name: Easy Olive Tapenade Recipe
Prep time: 5 min
Total time: 5 min
Cuisine: Mediterranean
Ingredients: 6 oz. jar manzanilla olives, drained; 6 oz. jar pitted Kalamata olives, drained; 1/4 cup fresh roughly chopped parsley; 2–3 cloves garlic; 1/4 cup olive oil; 2 teaspoons white wine vinegar; 1 teaspoon Dijon mustard; 1 teaspoon dried oregano; Kosher salt, to taste; fresh cracked pepper, to taste

Jump to Recipe· 4.4 from 79 reviews

If you love bold, briny flavors that come together in a flash, you are going to adore this Easy Olive Tapenade Recipe. It offers the perfect balance of salty olives, vibrant herbs, and tangy vinegar, making it an irresistible spread for any occasion. Whether you’re hosting a casual get-together or just craving a savory snack, this tapenade brings Mediterranean charm to your table with minimal effort. Trust me, once you try this recipe, it will quickly become your go-to for appetizer or snack time delight.

Ingredients You’ll Need

A clear food processor bowl on a white marbled surface holds a mix of ingredients arranged in separate sections: shiny green olives on the left, dark purple olives on the right, fresh green parsley leaves at the top right, three whole garlic cloves just below the parsley, a small dollop of light beige mustard near the garlic, and a sprinkle of dried herbs and spices including oregano near the parsley and garlic. The clear plastic handle of the bowl extends to the right. The colors are vivid and the textures range from smooth olives to leafy parsley and rough dried herbs. photo taken with an iphone --ar 4:5 --v 7

The beauty of this Easy Olive Tapenade Recipe lies in its simplicity. Each ingredient plays an essential role in crafting the perfect mix of flavors and textures: the olives provide the rich, salty foundation, fresh parsley adds brightness, and the garlic and Dijon mustard bring just the right amount of punch.

6 oz. jar manzanilla olives, drained: These green olives bring a mild, slightly nutty flavor that balances perfectly with the darker olives.
6 oz. jar pitted Kalamata olives, drained: Their deep, fruity taste adds complexity and color to the tapenade.
1/4 cup fresh roughly chopped parsley: Parsley refreshes the dish with herby brightness and vibrant green color.
2–3 cloves garlic: Garlic infuses a warm, aromatic kick that lifts every bite.
1/4 cup olive oil: Olive oil smooths the texture and brings richness essential to a good tapenade.
2 teaspoons white wine vinegar: This adds a touch of acidity that brightens the entire spread.
1 teaspoon Dijon mustard: Mustard introduces a subtle tang and helps tie the flavors together.
1 teaspoon dried oregano: Oregano nods to the Mediterranean roots with earthy, herbal notes.
Kosher salt: To taste, this enhances the natural flavors without overpowering them.
Fresh cracked pepper: Adds just enough heat and complexity.

How to Make Easy Olive Tapenade Recipe

Step 1: Combine the Ingredients

Start by adding the drained manzanilla olives, Kalamata olives, roughly chopped parsley, garlic cloves, olive oil, white wine vinegar, Dijon mustard, and dried oregano directly into a food processor. This collection of ingredients forms the foundation of your tapenade’s luscious flavor.

Step 2: Pulse to Perfect Consistency

Pulse the mixture a few times, then stop to scrape down the sides of the food processor bowl. This ensures everything blends evenly. Continue pulsing until the olives and garlic are minced finely to your preferred texture — I like mine well minced so it spreads beautifully without any large chunks.

Step 3: Season to Taste

Transfer the tapenade to a bowl and season generously with kosher salt and fresh cracked pepper. Since olives are naturally salty, tasting as you go is key to finding the perfect balance.

Step 4: Garnish and Serve

Finally, sprinkle fresh chopped parsley on top for a bright and inviting look before serving. This simple touch elevates the presentation and hints at the herbaceous flavor within.

How to Serve Easy Olive Tapenade Recipe

Several small bowls are placed on a white marbled surface. One white bowl is filled with large green olives stuffed with red pimentos, and another white bowl holds dark brown olives. A third white bowl contains fresh green parsley. There are also clear glass bowls with garlic cloves and a small amount of a light liquid. Two small wooden bowls hold a yellow mustard-like paste and dried herbs with bits of red flakes. A white cup contains golden olive oil. The items are arranged in a loosely circular pattern, viewed from above. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Adding a sprinkle of fresh parsley or a drizzle of extra virgin olive oil can brighten the tapenade both visually and in flavor. For an added pop, a few finely chopped roasted red peppers or a pinch of lemon zest can create a stunning garnish.

Side Dishes

This tapenade pairs wonderfully with crusty crostini or slices of toasted French baguette, offering the perfect crunchy contrast. It is also delicious spooned over grilled vegetables, spread onto a sandwich, or served alongside charcuterie boards filled with meats and cheeses.

Creative Ways to Present

For a crowd-pleasing appetizer, serve the tapenade in small bowls surrounded by an assortment of colorful veggie sticks, artisan crackers, and warm pita wedges. You might also top it with thinly sliced anchovy fillets for an extra punch of umami, which complements the olive’s saltiness beautifully.

Make Ahead and Storage

Storing Leftovers

Leftover olive tapenade is just as good, if not better, after sitting for a day or two. Store it in an airtight container in the refrigerator and let the flavors meld overnight. It will keep fresh for up to 5 days, so you can enjoy it throughout the week.

Freezing

This recipe freezes well, making it perfect for meal prep or future snacking. Place the tapenade in a freezer-safe container or bag, removing as much air as possible before sealing. It will keep well for up to 3 months. Thaw overnight in the refrigerator before serving.

Reheating

Tapenade is generally served cold or at room temperature, so reheating is not necessary. If you prefer a slightly warmer spread, allow it to sit at room temperature for about 30 minutes to take the chill off before serving.

FAQs

Can I use other types of olives for this recipe?

Absolutely! The great thing about this Easy Olive Tapenade Recipe is its flexibility. Feel free to swap out manzanilla or Kalamata olives for your favorite variety. Whether green, black, or a mix, your tapenade will still taste fantastic.

Do I need a food processor to make tapenade?

While a food processor makes the job quick and easy, you can also finely chop the ingredients by hand if you prefer a chunkier texture. Just be sure to mince the garlic and olives well to blend the flavors properly.

Can I add extra ingredients to change the flavor?

Definitely! Many people love adding anchovy fillets for a savory boost, or some capers for extra tang. You could also experiment with fresh herbs like basil or thyme to put your own spin on the recipe.

How long does the tapenade last in the fridge?

Stored in an airtight container, the tapenade will stay fresh for up to 5 days. The flavors actually deepen over time, so don’t be afraid to make it ahead of your event.

Is this recipe vegan and gluten-free?

Yes! This Easy Olive Tapenade Recipe is naturally vegan and gluten-free, making it a perfect appetizer for most dietary needs without any special modifications.

Final Thoughts

There’s something so satisfying about whipping up this Easy Olive Tapenade Recipe in just minutes and watching it become the star of your snack spread. The balanced flavors and simple ingredients make it approachable for every level of cook. Give it a try soon — your guests and taste buds will thank you!

Easy Olive Tapenade Recipe

Ingredients You’ll Need