If you love olives, this recipe has your name written all over it. My husband and I love to entertain and anytime I can make some appetizers ahead of time – I’m a happier hostess. This tapenade is also wonderful on a muffuletta if you have leftovers. Serve with some toasted baguette slices or Melba toast. Pair it up with your favorite glass of wine and sit back and enjoy.
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Mixed Olive Tapenade
- Total Time: 5 minutes
- Yield: 8-12 servings 1x
Description
This anchovy-free olive tapenade is bursting with flavor, perfect as a make-ahead appetizer or a delightful addition to a muffuletta sandwich.
Ingredients
- 1/2 lb (225 g) mixed olives, pitted (garlic stuffed, feta stuffed, green, and Kalamata olives)
- 3 cloves garlic, peeled
- 1 tbsp (15 ml) capers
- 1 tsp capers
- 5 fresh basil leaves
- 1/2 lemon, juiced
Instructions
- Combine the mixed olives, garlic cloves, capers, basil leaves, and lemon juice in a food processor.
- Pulse the mixture until it reaches a chunky paste consistency. Be careful not to over-process; the tapenade should have some texture.
- Transfer the tapenade to a Tupperware container for storage or serve immediately.
- Enjoy with toasted baguette slices or Melba toast.
Notes
- This tapenade can be made ahead of time and stored in the refrigerator for up to a week.
- It’s a versatile spread that pairs well with toasted bread or as a topping for sandwiches.
- If you prefer a spicier version, consider adding a pinch of red pepper flakes.
- Serve with a glass of your favorite wine for a delightful experience.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Cuisine: Mediterranean
Nutrition
- Serving Size: 2 tablespoons
- Calories: 50
- Sugar: 0
- Sodium: 300
- Fat: 4
- Carbohydrates: 2
- Fiber: 1
- Protein: 1
- Cholesterol: 0
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Frequently Asked Questions
Can I make this tapenade ahead of time?
Yes — the notes say it can be made ahead and stored in the refrigerator for up to a week, which the author specifically values for entertaining. Just transfer it to an airtight container after making. 
Why does the recipe say to pulse rather than blend continuously?
The instructions specifically warn not to over-process — the tapenade should have a chunky paste consistency with some texture, not a smooth purée. Pulsing gives you control to stop at the right point.
What other uses are there for leftover tapenade?
The article suggests spreading it on a muffuletta sandwich — the salty, briny tapenade is a classic component of that New Orleans sandwich. It also pairs well with toasted baguette slices or Melba toast as an appetizer.
