Authentic Olive Tapenade Recipe

Ever think of upgrading your appetizer game with something extraordinarily delicious yet wonderfully uncomplicated? Let me introduce you to my latest obsession: a zesty olive tapenade that’s practically a vacation to the Mediterranean in every bite!

I adore making dishes flavored with the bold tastes of the Mediterranean, and my authentic olive tapenade is a personal favorite. Its deep, rich flavor comes from Kalamata and green olives, capers, and anchovy fillets.

But somehow, the fresh thyme and rosemary in my tapenade balance everything perfectly and leave a lovely taste on the palate. So don’t be put off by what you might think are some unusual ingredients.

This is a dish that everyone—absolutely everyone—who has tasted it has raved about.

Authentic Olive Tapenade Recipe Ingredients

• Kalamata Olives: Rich in heart-healthy monounsaturated fats; add a savory depth.
• Green Olives: Offer a slightly tangy flavor; good source of vitamin E.
• Capers: Provide a briny, pungent taste; low in calories and add zesty flavor.
• Garlic: Adds a bold, aromatic taste; supports immune health and contains antioxidants.
• Anchovy Fillets: Infuse umami flavor; high in omega-3 fatty acids.
• Extra Virgin Olive Oil: Enhances smooth, rich texture; packed with antioxidants.
• Lemon Juice: Brightens flavor with acidity; adds vitamin C.

Authentic Olive Tapenade Recipe Ingredient Quantities

• 1 cup pitted Kalamata olives
• 1 cup pitted green olives
• 2 tablespoons capers, rinsed and drained
• 2 cloves garlic
• 2 anchovy fillets
• 3 tablespoons extra virgin olive oil
• 1 tablespoon fresh lemon juice
• 1 teaspoon fresh thyme leaves
• 1 teaspoon fresh rosemary leaves
• Freshly ground black pepper, to taste

How to Make this Authentic Olive Tapenade Recipe

1. Put the Kalamata olives, green olives, capers, garlic, and anchovy fillets into a food processor.

2. Mix the ingredients together until they begin to form a cohesive whole, ensuring they are somewhat chopped. Pulsing a few times should do the trick.

3. In the food processor, add the extra virgin olive oil to the mixture.

4. Add the freshly squeezed lemon juice and let the flavors mingle.

5. Put the fresh thyme and rosemary leaves in the bowl.

6. Blend the mixture again until it forms a coarse paste, stopping to scrape down the sides as needed.

7. Sample the tapenade and give it a good grind of fresh black pepper, adjusting to your personal taste. If it were possible to be at once both overly simplistic and impenetrably complex, the tapenade might be just that.

8. If you wish, you can add extra olive oil to get a smoother consistency.

9. Put the tapenade in a bowl, cover it, and chill in the fridge for at least half an hour so the flavors can lock and load.

10. Chill or bring to room temperature. Spread on bread or use as a dip with vegetables. Enjoy!

Authentic Olive Tapenade Recipe Equipment Needed

1. Food processor
2. Measuring cups
3. Measuring spoons
4. Cutting board
5. Chef’s knife
6. Rubber spatula or spoon (for scraping down the sides)
7. Small bowl (for chilling the tapenade)
8. Cover or plastic wrap (for the bowl)

FAQ

• Can I use a different type of olives?
  Yes, you can use your preferred variety, but for authentic flavor, Kalamata and green olives are recommended.
• Are anchovies necessary in the tapenade?
  While anchovies provide a rich umami flavor, they can be omitted for a vegetarian version, though the taste will vary slightly.
• How long will the tapenade last in the refrigerator?
  The tapenade can be stored in an airtight container in the refrigerator for up to one week.
• Can I make the tapenade ahead of time?
  Yes, preparing it a day in advance allows the flavors to meld beautifully, enhancing the taste.
• How can I adjust the spice level of the tapenade?
  You can increase the black pepper or add red pepper flakes for extra heat if desired.
• Can I use dried herbs instead of fresh?
  Substitute with half the amount of dried thyme and rosemary; however, fresh herbs are recommended for their vibrant flavor.

Authentic Olive Tapenade Recipe Substitutions and Variations

Replace Kalamata olives with black olives for a milder olive flavor.
Replace green olives with Castelvetrano olives for a sweeter delight that melts in your mouth. This buttery ingredient comes from an olive that is much sweeter than traditional green olives.
For a similar briny flavor, substitute chopped green olives for capers.
If whole capers are unavailable, use 1 tablespoon of caper brine.
Replace anchovy fillets with 1 teaspoon of anchovy paste for a similar umami punch.
If you don’t like anchovies, you can use sun-dried tomatoes instead. They will impart a different richness and depth to the dish.

Pro Tips

1. Use High-Quality Olives: Opt for high-quality Kalamata and green olives for a richer and more authentic flavor. This can make a big difference in the taste of your tapenade.