black olive tapenade recipe

The Best black olive tapenade recipe

I’ve been making this black olive tapenade recipe for years, and it’s always a hit with my family. It’s a classic Provençal dish that’s rich in flavor and history.

The black olives give it a deep, savory taste that’s perfect for snacking or as a dip for veggies. I love how easy it is to make, too – just blend the olives with some garlic, lemon juice, and olive oil, and you’re good to go.

My kids devour it in minutes, and I appreciate how healthy it is for them. It’s packed with antioxidants from the olives and a great way to get them to eat their veggies.

I’ve served it at countless gatherings and potlucks, and it’s always been a crowd-pleaser. It’s also super versatile – I like to use it as a topping for crackers or bread, or as a sauce for pasta or grilled meats.

One of the best things about this recipe is that it’s so easy to customize – you can add in other ingredients like artichoke hearts or sun-dried tomatoes to give it more flavor and texture. The key to making a great tapenade is using high-quality ingredients and blending them just right – not too chunky, not too smooth.

With this recipe, you’ll be the queen of the party in no time!

🥘Ingredients

👨‍🍳Directions

🔧Equipment

📊Nutrition Facts (per serving)

📝Notes

Watch Video Of How Black Olive Tapenade Works

This black olive tapenade recipe has become one of our family favorites over the years – we love how easy it is to make and how adaptable it is for different occasions. Whether you’re looking for a quick snack or want something more substantial for your next gathering, this tapenade has got you covered!

One of my favorite things about this recipe is that I can easily double (or triple!) the batch if needed – no fuss required.

And because I always have these simple ingredients on hand (olives are pretty standard pantry staples), whipping up another batch takes no time at all.

❓ Frequently Asked Questions About Black Olive Tapenade

1. Can I use canned black olives for this tapenade?

Yes, you can use canned black olives, but I recommend using oil cured or kalamata olives for a deeper flavor. Canned olives are milder and more watery, so you may need to drain them well and add a little extra olive oil to get the right consistency.

2. Do I have to use anchovies in the recipe?

Anchovies add a savory umami flavor that is traditional in tapenade, but you can leave them out if you prefer. If you skip them, add a little extra salt or a splash of soy sauce to make up for the missing depth.

3. How long does black olive tapenade last in the fridge?

You can store it in an airtight container in the fridge for up to two weeks. The flavors actually get better after a day or two. Just bring it to room temperature before serving so the olive oil is not solid.

4. Can I freeze black olive tapenade?

Yes, you can freeze it for up to three months. Put it in a freezer safe container and leave a little space for expansion. Thaw it in the fridge overnight and stir well before using. The texture may be slightly softer, but the taste stays good.

5. What can I serve with black olive tapenade besides bread?

You can serve it with raw vegetables like carrot sticks, celery, bell pepper strips, or cucumber rounds. It also works as a topping for baked potatoes, a spread on wraps, or a sauce for grilled chicken or fish. My kids like it on crackers with cheese.