I’ll bet you didn’t know that Olive Tapenade is listed as one of the world’s healthiest foods! Not only that, but you can easily whip up a batch in ten minutes flat, and it makes a terrific holiday gift.
Just tie a ribbon around the jar and add a box of crackers or a baguette, put in a pretty basket or gift bag and you have a perfect gift. So don’t stress out trying to come up with gift ideas for your family and friends, just make a batch of this delicious delicacy today!
Not only can you use tapenade as a delicious briny appetizer topping for crackers or toasted baguette slices, but you can also use it as a topping for your fish or chicken dishes or as a super flavorful addition to salads or salad dressings. Add tapenade to mayonnaise, and you have a yummy tapenade aioli or, add a little to olive oil, and you have a great dip for crusty bread. Tapenade keeps well in your refrigerator, and it’s the appetizer that keeps on giving. Try adding it to deviled eggs or soups or stews. The list just goes on and on.
The ingredient list for tapenade is short, just pitted mixed olives, anchovy paste or anchovies, garlic, capers, basil, freshly squeezed lemon juice and extra virgin olive oil. Optional: If you have preserved lemons, add a little and see how it will brighten the flavor.
To make this Easy 10 Minute Mixed Olive Tapenade, gather your ingredients.
Rinse the olives well in a colander under cold running water.
Place all ingredients in your food processor.
Pulse to combine and continue pulsing until the tapenade is a consistency you like. Scrape down the sides of the food processor as needed. I like to leave mine fairly chunky.
Transfer to gift jars or a bowl and keep covered in the refrigerator. As long as you keep it covered and refrigerated, your tapenade should last about as long as the “best used by date” on the olives you purchased.
| Prep Time | 10 minutes |
| Servings | Cups |
- 1 pound mixed pitted olives
- 1 Tbsp anchovy paste or 3 anchovy fillets, rinsed
- 2 small cloves garlic minced
- 1/4 cup capers drained
- 4-5 fresh basil leaves chopped
- 2 Tbsp freshly squeezed lemon juice
- 1/4 cup extra virgin olive oil
- 2 tsp Optional: preserved lemon peel finely minced
Ingredients
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- Rinse the olives well in a colander under cold running water.
- Place all ingredients in your food processor. Pulse to combine and continue pulsing until the tapenade is a consistency you like. Scrape down the sides of the food processor as needed. I like to leave mine fairly chunky.
- Transfer to gift jars or a bowl and keep covered in the refrigerator. As long as you keep it covered and refrigerated, your tapenade should last about as long as the "best used by date" on the olives you purchased.
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