OLIVE TAPENADE in minutes a quick flavorful dip you can serve as an elegant appetizerdiscover the easy recipe and wow your guests Perfect for crowds
Ingredients
Scale
1 cup pitted Kalamata olives, roughly chopped
2 tablespoons capers, rinsed and drained
2–3 garlic cloves, minced
2 tablespoons fresh lemon juice
1–2 tablespoons extra-virgin olive oil, plus more to reach desired creaminess
1 tablespoon chopped fresh parsley or thyme
1 teaspoon lemon zest (optional)
Pinch of red pepper flakes or a small dab of chili paste (optional)
Salt and black pepper to taste
1 anchovy fillet, minced (optional; omit for vegan)
Instructions
In a food processor, pulse olives, capers, and garlic until coarsely chopped and fragrant, about 8–12 quick pulses. Stop before it becomes a paste; you want texture and bite.
Scrape down the sides, add lemon juice, olive oil, and chopped herbs; pulse for 15–20 seconds until the mixture comes together in a glossy, coarse chop.
Taste and season: first with black pepper, then with salt if needed. If you like a bit of heat, add red pepper flakes. If too thick, drizzle in a bit more olive oil or a splash of water to loosen.
Transfer to a small bowl. Let it rest 10–15 minutes to let flavors mingle; the surface will look a touch slick and glossy as oils settle.
Cover and refrigerate for up to 3–4 days (optional but enhances flavor) or serve immediately with crostini or vegetables.
Notes
A bright olive tapenade made with Kalamata olives, capers, garlic, lemon juice, and olive oil. A quick, adaptable spread that pairs with crostini, vegetables, pasta, or grains.
