The best way to pit olives is with an olive pitter tool. But if you don't have one on hand, place the olives on a flat work surface. With a meat pounder, confidently smash each olive to cleave it from the pit. Squeeze the olives and nudge out the stones with your fingertips.

Make it cheesy! Add 1/2 cup finely-grated parmesan cheese to the food processor when adding in the olives. Make it funky! Add 1 anchovy filet when processing the fresh herbs and garlic.

How long does olive dip last?

When stored in the fridge in an airtight container, homemade olive spread can last for up to 5 days. Bring it to room temperature before serving. If the parsley in the mix looks dull, revive the green color by mincing fresh parsley and stirring it in.

Olive Tapenade | Easy 5-Minute Recipe

Name: Olive Tapenade
Prep time: 5 min
Total time: 5 min
Cuisine: France
Ingredients: 1/4 cup loosely-packed fresh basil; 1/4 cup loosely-packed fresh parsley; 2 cloves garlic, peeled and smashed; 1 tablespoon capers, drained; 1/2 lemon, juiced (about 1 1/2 tablespoons, or more if needed); 2 cups pitted olives, like Kalamata & green olives (or a purple/green mix of Spanish olives); 1/4 cup extra virgin olive oil (or more, if desired); Salt and pepper, to taste

Olive spread served with grilled slices of rustic baguette.

Olive Tapenade

Author: Denay DeGuzman
Total Time: 5 Minutes
Yield: 1 1/2 Cups 1x

Description

Make olive tapenade in just 5 minutes! Serve and enjoy this easy appetizer with crostini, crackers or crudité. Make it the centerpiece of your charcuterie board. Perfect for the holidays and all year round.

Ingredients

Units Scale

1/4 cup loosely-packed fresh basil
1/4 cup loosely-packed fresh parsley
2 cloves garlic, peeled and smashed
1 tablespoon capers, drained
1/2 lemon, juiced (about 1 1/2 tablespoons, or more if needed)
2 cups pitted olives, like Kalamata & green olives (or a purple/green mix of Spanish olives)
1/4 cup extra virgin olive oil (or more, if desired)
Salt and pepper, to taste

Instructions

RECIPE TIP: To safeguard the texture of the spread, so it doesn’t turn into a mushy purée, after adding the olives to the food processor – pulse. Don’t let the machine continuously run.

Add the fresh herbs, smashed garlic, capers and lemon juice to the bowl of a food processor. Pulse until a rough paste forms (about 10 pulses).
Add in the pitted olives and olive oil. Pulse until the mixture reaches the desired consistency. For olive tapenade with a coarse texture, pulse about 10-15 times. Turn off the machine.
Do a taste test. Season with salt and pepper, as desired. Stir in more olive oil and/or lemon juice, making adjustments until the flavor is perfect.
Transfer tapenade to a small bowl. Cover and refrigerate (up to 5 days) until needed. Bring to room temperature before serving.

Equipment

Olive Pitter

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Food Processor

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Notes

How to make olive tapenade spicy: Add 1 whole Calabrian chili (or 1/2 teaspoon Calabrian chili paste) to the food processor along with the garlic and fresh herbs. Another option: add a pinch of red pepper flakes to the olive dip.

What to serve with this olive spread: Serve with triangles of soft warm pita bread, flatbread crackers, pita chips, bagel chips, crostini, or fresh crisp veggies – like sturdy strips of colored bell peppers (red/green/yellow/orange).

Prep Time: 5 Minutes
Cook Time: 0 Minutes
Category: Appetizers
Method: Food Processor
Cuisine: France, Italy, Spain

Keywords: Tapenade, Olive Tapenade, Olive Dip, Olive Spread

Find it online: https://www.confettiandbliss.com/olive-tapenade/