This olive tapenade is made with two kinds of olives, capers, pimientos, and parsley. Spread this on a crostini for the perfect small bite.
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This green olive tapenade is sure to be the star of any snack spread. Its bold and briny flavors are what my savory snacking dreams are made of!
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Why you will love this recipe
- Easy to prepare - Just mince, chop, and mix. If you serve with crostini, allow 10 minutes to toast the bread in the oven.
- Very versatile - Enjoy as an appetizer or use as a condiment to punch up the flavor of sauces. There are so many delicious ways to serve. Keep reading for all of my suggestions.
- Keeps beautifully - The tapenade will keep for 10-14 days when stored in an airtight container in the refrigerator.
- Customizable - Use a mix of olives based on what you have on hand or what you love. No pimientos? Substitute finely-diced sun-dried tomatoes.
Ingredient notes
- Castelvetrano olives are Sicilian olives known for their buttery flavor and meaty texture. I adore these olives. They are readily available at most supermarkets. Spanish (Manzanilla) olives can also be used.
- Kalamata olives have a rich, briny flavor and pair beautifully with the other ingredients.
- Pimientos - If you use Spanish olives stuffed with pimientos, omit the pimientos separately called for in the recipe.
- Red pepper flakes - Adjust the amount to your taste or omit if you aren't a fan of spice.
- Parsely adds freshness. Basil can also be used, but it doesn't keep as well if the tapenade is stored in the fridge for several days.
- Anchovy paste (optional) - If you are looking for a tapenade without anchovies, I've got you covered. The anchovy paste in this recipe is completely optional. The olives and capers also provide a briny flavor, so this tapenade will still be incredibly delicious.
Step-by-step instructions
See the recipe card for complete instructions and ingredient amounts.
- Add the Catelvetrano olives to a mini food processor.
- Pulse until the olives are finely diced. Transfer to a mixing bowl.
- Add the Kalamata olives to the food processor.
- Pulse until they are finely diced. Transfer to a mixing bowl.
- Add the capers, pimientos, garlic, and parsley to the bowl with the olives.
- Whisk together the olive oil, anchovy paste, red wine vinegar, and red pepper flakes. Pour over the olive mixture and toss to combine. Serve immediately or refrigerate to allow the flavors to blend.
Serving suggestions
- Serve with crostini or crackers. Brush or drizzle slices of French bread with olive oil and season with black pepper. Bake at 400 degrees for 5-10 minutes until golden brown.
- Add to tuna salad. This is my favorite way to enjoy this tapenade! A delicious weekday lunch.
- Use as a condiment on sandwiches.
- Stir into pasta sauces or pan sauces.
- Spoon over grilled chicken or fish.
- Serve as part of an appetizer spread.
- Add to a charcuterie or cheese board.
Expert Tips
- Chop and mince the ingredients separately for optimal texture and consistency. I like each ingredient to stand on its own. Pulsing everything together in a food processor tends to result in an over-processed mixture.
- There is no added salt in this recipe. The olives and capers contain plenty of salt.
- Store the tapenade in an airtight container in the refrigerator for 10-14 days.
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📖 Recipe Card
Olive Tapenade with Crostini
This olive tapenade is made with two kinds of olives, capers, pimientos, and parsley. Spread this on a crostini for the perfect small bite.
EQUIPMENT
Ingredients
Tapenade
- 1½ cups Castelvetrano olives (or other green olives, 8-ounce jar)
- ¾ cup Kalamata olives (4.6 ounce jar)
- 1 tablespoon capers (drained)
- 1 teaspoon minced garlic
- ¼ cup diced pimientos (drained)
- ½ cup parsley (chopped)
- ¼ cup olive oil
- 1 tablespoon red wine vinegar
- ½ teaspoon anchovy paste (optional)
- ¼ teaspoon red pepper flakes (or to taste)
Crostini
- 1 loaf french bread (cut into ¼-inch slices)
- ¼ cup olive oil (plus more as needed)
- black pepper
Instructions
- Add the Castelvetrano olives to the bowl of a mini food processor. Pulse until finely chopped. Transfer the olives to a mixing bowl.
- Add the Kalamata olives to the bowl of the food processor. Pulse until finely chopped. Transfer the olives to the mixing bowl.
- Add the capers, garlic, pimientos, and parsley to the bowl. Toss to combine.
- In a small bowl, whisk together the olive oil, vinegar, anchovy paste, and red pepper flakes. Pour over the olive mixture and toss to combine.
- Serve immediately or refrigerate to allow the flavors to blend.
- Store in an airtight container in the refrigerator for up to 10-14 days.
If serving with crostini:
- Preheat the oven to 400℉.
- Brush or drizzle the bread with olive oil and season with pepper.
- Bake on a sheet pan for 5-10 minutes until golden brown.
Notes
- Chop and mince the ingredients separately for optimal texture and consistency. I like each ingredient to stand on its own. Pulsing everything together in a food processor tends to result in an over-processed mixture.
- There is no added salt in this recipe. The olives and capers contain plenty of salt.
- Use this tapenade to enhance sauces, spread on sandwiches, stir into tuna salad, or add to cheese boards.
Nutrition
Calories: 253kcal | Carbohydrates: 23g | Protein: 5g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 0.3mg | Sodium: 752mg | Potassium: 91mg | Fiber: 2g | Sugar: 2g | Vitamin A: 516IU | Vitamin C: 9mg | Calcium: 43mg | Iron: 2mg
Nutritional information is an estimate and will vary depending on the exact amounts and specific ingredients used.
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