Olives, capers, garlic, and seasonings team up to make this fabulous homemade tapenade. It’s a magical mixture with tart and tangy flavors. Use it as a spread for crostini or crackers. It’s also wonderful on baked or grilled tuna or salmon, or spread some on your grilled cheese. Anchovy paste is a traditional addition, but you can leave it out if you don’t have any on hand. Vary the flavor and colors of the spread by using a few varieties of olives. Some of my favorites include deep purple Kalamata, green Castelvetrano, and black Niçoise olives. Or use canned black olives if that’s what you have. They are delicious, too!
PrintParty-Ready Homemade Tapenade (Olive Spread)
Homemade tapenade is a snap to make with chopped ripe olives, capers, and garlic.
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 10 servings 1x
- Category: Appetizers, Olives, Dips and Spreads
- Cuisine: French
Ingredients
Scale
- 8 ounces olives, pitted and chopped
- 4 tablespoons capers, drained and rinsed
- 1 medium clove garlic, minced
- 1 1/2 teaspoons anchovy paste
- 1 teaspoon fresh finely chopped basil
- 2 tablespoons extra-virgin olive oil
Instructions
- In a small bowl of a food processor, combine the chopped olives, capers, garlic, anchovy paste, basil, and olive oil. Pulse until well blended and finely chopped. Scrape the sides of the bowl a few times to ensure the ingredients are well chopped.
- Serve as a spread for sliced bread or use as a flavorful spread on sandwiches.
