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Olive Tapenade (Green and Black Versions)

The Mediterranean spread that's more than the sum of its parts. Two versions—briny black and bright green. Perfect for bread, vegetables, and more.

vegetarian vegan gluten free dairy free
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Prep 10 min
Cook 0 min
Total 10 min
Servings 10
Difficulty Easy

Ingredients

Instructions

  1. Pit the olives if needed. Most high-quality olives are sold pitted, but check carefully.

    Tip: If pitting yourself, press each olive with the flat side of a knife—the pit will pop out easily.

  2. For BLACK TAPENADE: In a food processor, pulse the olives, capers, garlic, and anchovies (if using) until finely chopped.

  3. For GREEN TAPENADE: In a food processor, pulse the olives, capers, garlic, basil, and lemon zest until finely chopped.

  4. With the motor running, slowly drizzle in the olive oil. Pulse until combined but still slightly chunky.

    Tip: Don't over-process. Tapenade should have texture, not be a smooth paste.

  5. Add lemon juice and thyme (for black) or basil (for green). Pulse briefly to combine.

  6. Taste and adjust: more lemon for brightness, more oil for richness. Remember: olives and capers are already salty.

  7. Transfer to a jar, press down to eliminate air pockets, and cover with a thin layer of olive oil. Keeps refrigerated for 2–3 weeks.

Storage & Meal Prep

Transfer to a glass jar, press down to remove air pockets, and top with a thin layer of olive oil. Refrigerate for up to 3 weeks. The olive oil layer acts as a seal and preserves freshness. Tapenade can also be frozen in ice cube trays for up to 3 months.

FAQ

What is the difference between black and green olive tapenade?

Black olive tapenade (made with Kalamata or Niçoise olives) is richer, more briny, and deeper in flavor. Green olive tapenade is brighter, more herbaceous, and slightly bitter. Black pairs well with crusty bread and grilled meats, while green complements fish and fresh vegetables.

Can I make tapenade without anchovies?

Absolutely. The anchovies add savory depth but are optional. For a vegan version, skip them entirely or add a teaspoon of miso paste for a similar umami boost without the fish.

How should I serve olive tapenade?

Spread it on crostini or crackers, use it as a sandwich condiment, toss with hot pasta, spoon it over grilled fish or chicken, or stir it into vinaigrettes for a briny salad dressing. A little goes a long way.

Nutrition Facts

10 Servings

Customize Ingredients

Fish & Seafood
Anchovy Fillets
8 g
Vegetables
Garlic
6 g
Fruits
Kalamata Olives
135 g
Green Olives
135 g
Oils & Fats
Extra Virgin Olive Oil
41 g
Herbs & Spices
Lemon Juice (Fresh)
15 g
Fresh Thyme
1 g
Fresh Basil
3 g
Lemon Zest
2 g
Condiments
Capers
18 g

Per Serving

90kcalCalories
1gProtein
2gCarbs
9gFat
1gFiber
Sodium
563mg24% DV
Potassium
21mg0% DV
Calcium
18mg1% DV
Iron
0.3mg2% DV
Magnesium
5mg1% DV
Vitamin C
0.6mg1% DV
Vitamin A
8µg1% DV
Vitamin K
6.2µg5% DV
Folate*
1µg0% DV
Kalamata Olives
Capers
Garlic
Anchovy Fillets
Extra Virgin Olive Oil
Lemon Juice (Fresh)
+4 more
* Nutrition is an estimate; actual values vary by ingredient brands and cooking methods. Percent Daily Values are based on a 2,000 calorie diet.

The Story Behind This Dish

Tapenade is the spread that proves olives can be more than a snack.

It comes from Provence, where it’s served as an aperitif with bread and crudités. But in a Mediterranean kitchen, it’s far more versatile: a spread for sandwiches, a dip for vegetables, a topping for fish, a flavor bomb for pasta.

The black version is briny, earthy, and intense. The green version is brighter, fresher, and more aromatic. Both are essential.

Two Personalities

Black Olive Tapenade:

  • Deeper, more savory
  • Briny and earthy
  • Anchovy adds umami (optional but recommended)
  • Best with: grilled bread, roasted vegetables, lamb

Green Olive Tapenade:

  • Brighter, more herbal
  • Basil and lemon zest add freshness
  • No anchovy needed
  • Best with: fish, chicken, fresh vegetables

Best Uses

As a spread:

  • On crusty bread or toast
  • In sandwiches (especially with roasted vegetables)
  • On crostini with goat cheese

As a dip:

  • Raw vegetables (carrots, celery, fennel)
  • Crackers
  • Breadsticks

As a condiment:

  • On grilled fish
  • With roasted vegetables
  • On lamb chops
  • In pasta (thin with pasta water)

As a flavor booster:

  • Stir into grain salads
  • Top baked potatoes
  • Add to vinaigrettes

The Olive Choice

The quality of your olives determines the quality of your tapenade.

For black tapenade:

  • Kalamata: Greek, briny, meaty. The classic choice.
  • Niçoise: French, smaller, more delicate. Traditional for tapenade.
  • Gaeta: Italian, wrinkled, slightly sweet. Excellent alternative.

For green tapenade:

  • Picholine: French, crisp, slightly tart. Classic choice.
  • Castelvetrano: Sicilian, buttery, mild. Excellent for a sweeter tapenade.
  • Lucques: French, elongated, meaty. Harder to find but delicious.

Avoid canned “black ripe” olives—they’re bland and watery. Use olives from the deli counter or jar.

The Anchovy Question

Anchovies are traditional in black tapenade. They add umami depth without making it taste fishy.

If you’re vegetarian or anchovy-averse, you can:

  • Skip them entirely
  • Add a teaspoon of miso paste for umami
  • Use a few sun-dried tomatoes for depth

Storage

Tapenade keeps beautifully. The key is keeping air out:

  1. Press the tapenade down firmly in the jar.
  2. Pour a thin layer of olive oil on top.
  3. Seal and refrigerate.
  4. Each time you use some, press down and re-cover with oil.

Properly stored, tapenade keeps for 2–3 weeks.

Variations

Sun-Dried Tomato: Add 1/4 cup oil-packed sun-dried tomatoes to either version.

Herbed: Add fresh rosemary, oregano, or thyme.

Spicy: Add red pepper flakes or a minced chile.

Citrus: Add more lemon zest or try orange zest.

Nutty: Add 2 tbsp toasted walnuts or almonds for body.

Part of The Mediterranean Sauce Kit