This easy olive tapenade recipe comes together in just 15–20 minutes, making it a perfect last-minute appetizer or sandwich spread. With a vibrant blend of diced olives, sun-dried tomatoes, garlic, balsamic vinegar, and a kick of spice, this spread is packed with flavor. Whether you’re hosting a party, spicing up lunch, or looking for a bold addition to your charcuterie board, this tapenade delivers. It’s quick to prepare, versatile, and can be customized with your favorite olives or seasonings—just dice, mix, and enjoy!
Preparing the ingredients for the olive tapenade recipe
First drain the sun dried tomatoes and dice them. I tried this in the food processor but it was hard to control the dice. The green olives, kalamata olives, and garlic also need dicing. I then put the diced olives, tomatoes, and garlic in a bowl to get to be friends. The key is to dice the ingredients to a size that will fit on your cracker, bread, or whatever you are eating with.
Adding the olive oil and balsamic
The olives, tomatoes, and garlic are added to the balsamic vinegar and olive oil is mouthwatering! Then the kick at the end with a touch of chipotle chili powder and pepper just finishes it off! The choice is up to you to add the chipotle chili powder. The recipe is still delicious without it.
I have used the Cuban bread recipe with the olive tapenade recipe. I just cut and toast the Cuban bread to cracker sized pieces. The tapenade goes great as an addition to sandwiches also. I used it on a ham and swiss and it was just delicious! This is a great recipe to experiment with. You can blend the olives a little more if you like to make a paste like consistency. This will make the tapenade easier to spread. The choice is up to you!
Please visit my appetizer page for more ideas!
FAQ’s
Yes! It stores well in an airtight container in the fridge for up to 4–5 days.
A mix of green and Kalamata olives adds depth, but you can use any favorite variety.
You can, but it may over-process the ingredients. Hand dicing gives better texture.
Only if you add the optional chipotle chili powder! It’s flavorful either way.
Olive Tapenade Recipe
Ingredients
- 1 tablespoon of olive oil
- 2 tablespoons of balsamic vinegar
- 1/2 cup of sun dried tomatoes packed in oil drained and diced
- 1/3 cup green olives diced
- 1/3 cup of kalamata olives diced
- 3 cloves of garlic diced
- 1/8 teaspoon fresh ground pepper
- 1/4 teaspoon of chipotle chili powder
Instructions
- Mix all ingredients well in a bowl and chill for at least 30 minutes before serving.
Notes
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Can I make olive tapenade ahead of time?
Yes! It stores well in an airtight container in the fridge for up to 4–5 days. -
What kind of olives work best in this tapenade?
A mix of green and Kalamata olives adds depth, but you can use any favorite variety. -
Can I use a food processor for this recipe?
You can, but it may over-process the ingredients. Hand dicing gives better texture. -
Is this olive tapenade spicy?
Only if you add the optional chipotle chili powder! It’s flavorful either way.
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