I made this black olive tapenade to serve as an appetizer for a smaller gathering earlier this year, and I’ve since made it for a number of occasions since because it’s so darn easy and good. The food processor does 95% of the work: after 30 or so quick pulses, the recipe is nearly complete. But the key, I think, to making a really good tapenade, lies in the care you take while completing the last 5% of the job: chopping a heap of parsley by hand. Why is this important? If you rely on the food processor to chop all of the parsley, your finished tapenade will still taste delicious, but it will lack variety in color, and I find those pops of green punctuating the dark purée to be so visually appealing and, in turn, appetizing. Stirring in the olive oil by hand, moreover, as opposed to while the food processor blade is whirring, also prevents the texture from turning to mush. In sum, to make great olive tapenade every time:
What to serve with olive tapenade?
Serve this tapenade with bread, of course, for a simple appetizer. It’s also nice with lamb. Recently, I’ve been making slab sandwiches with the overnight focaccia, this tapenade, roasted red peppers, greens, and whipped honey goat cheese. Or, you can serve it as part of an array of dips and spreads:
More Dips and Spreads
Homemade “Ranch” Dip (made with Greek yogurt, a huge crowd pleaser!)Raw Beet Dip with Toasted Almonds (The hue of this dip is striking!)Smoky Eggplant Dip with Za’atar (Serve this with homemade pita!)Tzatziki (I could eat this with anything.)Spicy Cashew Dip (addictive!)
Can green olives be used in place of black olives?
Yes, absolutely! I typically use Kalamata olives here, but you can absolutely use green olives, such as Castelvetrano, in their place. Buy pitted olives to save yourself the trouble of having to pit the olives.
How do you store olive tapenade? And for how long?
Store olive tapenade in the refrigerator for 1 week. Bring to room temperature before serving. If the parsley looks dull after the tapenade has spent a few days in the fridge, spruce it up by adding freshly chopped parsley. Here’s the play-by-play: Gather your ingredients: Place everything into the food processor with the exception of half of the parsley and the olive oil. Pulse until finely chopped but don’t let it turn to mush. Transfer to a bowl. Chop the remaining parsley by hand. Add the parsley and the olive oil, and stir to combine. Serve or transfer to the fridge. Store for up to 1 week. Bring to room temperature before serving. Slab sandwich: Roasted Red Peppers, whipped honey goat cheese, tapenade and greens: 5 from 9 reviews Olives: I typically use Kalamata olives here, but you can absolutely use green olives, such as Castelvetrano, in their place. Roasted red peppers pair nicely with this tapenade as does whipped honey goat cheese. Serve with toasty bread or make a sandwich. Irresistible.
