` Olive Tapenade - 3 Ways - Olive Oil Times

Olive Tapenade - 3 Ways

Traditionally a dish with just olives, capers and anchovies - these recipes add citrus, herbs and nuts to enhance your experience with the Kalamata, Castelvetrano and Gaeta olives. Grab crackers or freshly toasted bread and try each tapenade on it's own, or make all three!
Olive Tapenade - 3 Ways
Olive Tapenade - 3 Ways
Sep. 22, 2020
Christina Mercado

Olive Tapenade is one of the best ways to expe­ri­ence the rich fla­vors of both fresh olives and olive oil. Traditionally a dish with just olives, capers and anchovies — these recipes add cit­rus, herbs and nuts to enhance your expe­ri­ence with the Kalamata, Castelvetrano and Gaeta olives.

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Olive Tapenade — 3 Ways

4 from 6 votes
Course: AppetizersCuisine: Mediterranean, FrenchDifficulty: Easy
Servings

8

serv­ings
Prep time

30

min­utes

Olive tape­nade is a clas­sic French dish orig­i­nat­ing from the Provençal region. Historically, the recipe orig­i­nated with just two ingre­di­ents. One of which — capers — is cred­ited with giv­ing the dish its name from its Provençal trans­la­tion, tape­nas.

Over time more fla­vor­ings were added from anchovies and herbs to lemon and brandy. These three unique vari­a­tions on tape­nade use the addi­tion of those fla­vors to amplify the olives they are paired with. Grab crack­ers or freshly toasted bread and try each tape­nade on its own, or make all three!

Ingredients

  • Kalamata-Citrus Tapenade
  • 1 cup Kalamata Olives, with­out seeds

  • 1 Tbsp extra-vir­gin olive oil

  • 1 Tbsp capers

  • 2 tsp red wine vine­gar

  • 3 Tbsp pars­ley, chopped

  • 1 Tbsp lemon juice

  • 2 pieces lemon zest (about 2″ long)

  • 2 pieces orange zest

  • 2 cloves gar­lic

  • 3 leaves lemon balm

  • 1/4 tsp sea salt

  • 1/8 tsp black pep­per

  • Castelvetrano-Basil Tapenade
  • 1 cup Castelvetrano Olives

  • 2 Tbsp lemon juice

  • 7 each basil leaves

  • 3 cloves gar­lic

  • 1 Tbsp capers

  • 1.5 Tbsp extra vir­gin olive oil

  • 2 tsp anchovy paste

  • 1/4 tsp sea salt

  • 1/4 tsp black pep­per

  • Gaeta-Almond Tapenade
  • 1 cup Gaeta Olives

  • 1/2 cup almonds, whole

  • 2 cloves gar­lic

  • 2 tsp lemon juice

  • 2 Tbsp extra-vir­gin olive oil

  • 1 tsp rose­mary, chopped

  • 1/4 tsp paprika

  • 1 Tbsp capers

  • 1/4 tsp sea salt

  • 1/8 tsp black pep­per

Directions

  • Kalamata-Citrus Tapenade: slice the lemon zest and orange zest into small pieces. Add the zest and remain­ing ingre­di­ents to a food proces­sor. Pulse until the mix­ture is almost smooth.
  • Castelvetrano- Basil Tapenade: Add all ingre­di­ents to a food proces­sor and pulse until com­bined and almost smooth.
  • Gaeta-Almond Tapenade: Add almonds to the food proces­sor and pulse until almonds are in small pieces. Add olives and pulse an addi­tional 5 sec­onds. Add remain­ing ingre­di­ents and pulse until almost smooth.

Notes

  • Don’t worry if you don’t have a food proces­sor! Just finely chop all solid ingre­di­ents with a knife and mix in olive oil, juices, and sea­son­ings.
  • Try this tape­nade with oils that match the base olive, or exper­i­ment with a blend that pairs with all three tape­nade pro­files such as a medium-inten­sity Picholine.

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