Tapenade is a classic Provençal spread traditionally made with bold, briny olives like Niçoise, Kalamata, or Nyon, along with anchovies and capers. Because of its strong flavor, it tends to be a love-it-or-leave-it kind of dish—but this version is a little more mellow and crowd-friendly, thanks to buttery Castelvetrano olives and garlic that’s gently cooked in olive oil to take the edge off. It still has all the briny, savory goodness you expect in a good tapenade recipe, just a little softer around the edges.
I love this spread on crostini and sandwiches, or served alongside grilled meats or fish—it’s the kind of thing that instantly makes any dish a little more special. Try it spooned over grilled chicken or pan-seared salmon, or serve it alongside whipped feta or baked brie as part of a grazing board. However you use it, a little goes a long way.
What You’ll Need To Make Tapenade
Extra-Virgin Olive Oil: Provides a rich, fruity base and smooth, spreadable texture.
Garlic: Gently cooked to mellow its sharpness, it adds a warm, savory depth to the tapenade.
Fresh Basil Leaves: Add herby freshness that balances the salty components.
Castelvetrano Olives: Known for their mild, buttery flavor, they form the base of the tapenade and give it a pretty green hue. These olives can be found fresh or jarred in brine—both are great options. Look for them in the olive bar, the specialty cheese section, or the international aisle, particularly in the Italian foods section of well-stocked supermarkets. To pit, press each olive gently with the flat side of a knife until it splits, then remove the pit.
Capers: Add a briny, tangy punch that gives the tapenade its unmistakable Mediterranean vibe.
Anchovy Paste: Offers umami richness and a salty flavor without tasting fishy.
Lemon Zest And Juice: Brighten the tapenade with citrusy flavor and a touch of acidity to balance the richness.
Jump to the printable recipe for precise measurements
Step-By-Step Instructions
Step 1: Cook the garlic and flavor the oil. In a small saucepan, heat the oil over low heat. Add the garlic and cook gently until it’s softened and just starting to turn golden, 7 to 10 minutes. Don’t let it brown. Use a slotted spoon to transfer the garlic to a food processor fitted with the metal blade, then pour the oil into a bowl and let it cool until just warm. (If the oil is too hot, it can cook the basil and other ingredients when blended, which can mute their bright color and flavor.)
Step 2: Blend the tapenade. To the food processor with the garlic, add the basil, olives, capers, anchovy paste, lemon zest, lemon juice, and a few grinds of black pepper. Pulse, scraping down the sides as needed, until everything is evenly minced. You’re aiming for a coarse, spreadable texture—not a purée. Add the warm oil and pulse again until combined and slightly emulsified. Taste and adjust with salt and more pepper if needed.
Step 3: Serve. Transfer the tapenade to a serving bowl and enjoy. It will keep well in the fridge for up to 5 days, or you can freeze it for longer storage.
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Print
Tapenade
This bright, briny tapenade comes together fast and adds a punch of flavor to anything it touches—try it with cheese and crackers, grilled meats, or fish.
Course Appetizer
Cuisine French
Prep Time 10 minutes minutes
Cook Time 10 minutes minutes
Total Time 20 minutes minutes
Servings 6
Calories 139kcal
By Author By Jennifer Segal
Ingredients
⅓ cup extra-virgin olive oil
3 large cloves garlic, peeled and halved
¼ cup packed fresh basil leaves
1 cup Castelvetrano olives, drained and pitted (see note)
2 tablespoons capers, drained and rinsed
1 teaspoon anchovy paste
1 teaspoon lemon zest, from 1 lemon
1 tablespoon lemon juice, from 1 lemon
Freshly ground black pepper
Salt, to taste
US Customary – Metric
Instructions
In a small saucepan, heat the oil over low heat. Add the garlic and cook until softened and just slightly golden, 7 to 10 minutes. Do not brown. Using a slotted spoon, transfer the garlic to the bowl of a food processor fitted with the metal blade. Transfer the oil to a bowl and let cool until just warm.
To the food processor with the garlic, add the basil, olives, capers, anchovy paste, lemon zest, lemon juice, and a few grinds of pepper. Pulse, scraping down the sides of the bowl as necessary, until evenly minced. Add the warm oil and pulse until combined. Taste and adjust seasoning with salt and pepper, as needed.
Notes
Make-Ahead/Freezing Instructions: Tapenade can be made up to 5 days in advance and stored in an airtight container in the refrigerator. Since olive oil can solidify when chilled, let it sit at room temperature for about 15 minutes and stir well before serving. If freezing, transfer the tapenade to a sealed container or freezer-safe bag, smoothing the surface and adding a thin layer of olive oil on top to help preserve its vibrant color. For best results, use within 2 months. Thaw overnight in the refrigerator.
Note: Castelvetrano olives, known for their vibrant green color, mild buttery flavor, and crisp texture, can be found fresh or jarred in brine—both are great options. Look for them in the olive bar, the specialty cheese section, or the international aisle, particularly in the Italian foods section of well-stocked supermarkets.
Nutrition
Calories: 139kcal | Carbohydrates: 3g | Protein: 1g | Fat: 15g | Saturated Fat: 2g | Cholesterol: 1mg | Sodium: 257mg | Fiber: 1g
Nutritional Data Disclaimer
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
Gluten-Free Adaptable Note
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you’re following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
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