`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.


Olive Tapenade — 3 Ways

Course: AppetizersCuisine: Mediterranean, FrenchDifficulty: Easy


Prep time



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!


  • Kalamata-Citrus Tapenade
  • 1cupKalamata olives, with­out seeds

  • 1Tbspextra vir­gin olive oil

  • 1Tbspcapers

  • 2tspred wine vine­gar

  • 3Tbsppars­ley, chopped

  • 1Tbsplemon juice

  • 2pieceslemon zest (about 2″ long)

  • 2piecesorange zest

  • 2clovesgar­lic

  • 3leaveslemon balm

  • 1/4tspsea salt

  • 1/8tspblack pep­per

  • Castelvetrano-Basil Tapenade
  • 1 cupCastelvetrano olives

  • 2Tbsplemon juice

  • 7eachbasil leaves

  • 3clovesgar­lic

  • 1Tbspcapers

  • 1.5Tbspextra vir­gin olive oil

  • 2tspanchovy paste

  • 1/4tspsea salt

  • 1/4tspblack pep­per

  • Gaeta-Almond Tapenade
  • 1cupGaeta olives

  • 1/2cupalmonds, whole

  • 2clovesgar­lic

  • 2tsplemon juice

  • 2Tbspextra vir­gin olive oil

  • 1tsprose­mary, chopped

  • 1/4 tsppaprika

  • 1Tbspcapers

  • 1/4 tspsea salt

  • 1/8tspblack pep­per


  • 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.


  • 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.

Discover more recipes with extra virgin olive oil.


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