Can I make olive tapenade without a food processor?

While a food processor makes the assembly of this recipe easier, you can finely chop the ingredients by hand. Ensure consistency for a satisfying texture.

Is it necessary to pit olives before making tapenade?

Pitting the olives is absolutely recommended to avoid damaging your food processor blades, and to ensure a smoother texture in the final tapenade.

Use 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.

Can I substitute capers with something else?

If you don't have capers on hand, you can substitute with chopped pickles for a similar tangy flavor.

Can I use infused olive oil for extra flavor?

Absolutely! Infused olive oil, like garlic or herb-infused oils, can add an extra layer of flavor to your tapenade. Adjust the quantity based on the oil's intensity.

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 Tapenade

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5 from 3 reviews

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

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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

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