Are you looking to add a burst of Mediterranean flavor to your meals? Olive tapenade is the perfect way to elevate everything from appetizers to main dishes with its rich, savory taste. In this roundup, we’ve gathered 18 irresistible recipes that are easy to make and packed with authentic flair. Get ready to impress your family and friends—let’s dive in!
Classic Kalamata Olive Tapenade with Capers
Tapenade is one of those effortless spreads that always impresses. You just need a food processor and a few Mediterranean staples to whip up this bold, briny condiment. It’s perfect for when you want something fancy but don’t have hours to spend in the kitchen.
Ingredients
Kalamata olives – 1 cup
Extra virgin olive oil – ¼ cup
Capers – 2 tbsp
Garlic – 2 cloves
Lemon juice – 1 tbsp
Instructions
1. Pit 1 cup of Kalamata olives if they aren’t already pitted.
2. Add the pitted olives, 2 tbsp capers, 2 peeled garlic cloves, and 1 tbsp lemon juice to a food processor.
3. Pulse the mixture 5-7 times in 1-second bursts until coarsely chopped. Tip: Don’t over-process—you want some texture, not a smooth paste.
4. Scrape down the sides of the bowl with a spatula to ensure even mixing.
5. With the food processor running on low, slowly drizzle in ¼ cup extra virgin olive oil through the feed tube over 15 seconds. Tip: A slow stream helps emulsify the oil for a richer consistency.
6. Stop and check the texture—it should be spreadable but still chunky.
7. Transfer the tapenade to a small bowl. Tip: For best flavor, let it sit at room temperature for 20 minutes before serving so the flavors meld.
Enjoy this tapenade immediately or store it covered in the refrigerator. Expect a salty, tangy punch from the olives and capers, balanced by the fruity olive oil. Spread it thick on crostini, swirl it into hummus, or use it as a vibrant topping for grilled chicken or fish.
Sun-Dried Tomato and Olive Tapenade
Zesty and bursting with Mediterranean flavors, this sun-dried tomato and olive tapenade comes together in minutes. You’ll love how it transforms simple crackers or bread into something special. It’s perfect for last-minute entertaining or when you need a quick flavor boost.
Ingredients
Sun-dried tomatoes in oil – 1 cup
Kalamata olives – ½ cup
Garlic cloves – 2
Extra virgin olive oil – ¼ cup
Fresh basil leaves – ¼ cup
Lemon juice – 1 tbsp
Instructions
1. Drain the sun-dried tomatoes from their oil, reserving 1 tablespoon of the oil for later use.
2. Pit the Kalamata olives by pressing each olive firmly with the flat side of a chef’s knife until the pit pops out.
3. Peel 2 garlic cloves and roughly chop them into smaller pieces for easier blending.
4. Combine the drained sun-dried tomatoes, pitted olives, chopped garlic, and fresh basil leaves in a food processor.
5. Pulse the mixture 8-10 times in 2-second bursts until coarsely chopped, scraping down the sides with a spatula after every 3 pulses.
6. Add the reserved sun-dried tomato oil, extra virgin olive oil, and lemon juice to the food processor.
7. Process continuously for 30 seconds until the mixture reaches a spreadable consistency with some texture remaining.
8. Transfer the tapenade to an airtight container and refrigerate for at least 1 hour before serving to allow flavors to meld.
Yield: This tapenade has a rich, salty-sweet balance from the olives and sun-dried tomatoes, with a pleasantly coarse texture that holds up well on crusty bread. Try spreading it on crostini topped with goat cheese, or use it as a sandwich spread to elevate your lunch game.
Green Olive and Almond Tapenade
Tapenade might sound fancy, but this green olive and almond version comes together in minutes. You’ll love how the briny olives pair with the nutty crunch. It’s perfect for when you need an impressive appetizer fast.
Ingredients
Green olives – 1 cup
Slivered almonds – ½ cup
Garlic – 2 cloves
Extra virgin olive oil – ¼ cup
Lemon juice – 1 tbsp
Black pepper – ¼ tsp
Instructions
1. Place ½ cup slivered almonds in a dry skillet over medium heat.
2. Toast almonds for 3-4 minutes, shaking the pan frequently until golden brown and fragrant.
3. Transfer toasted almonds to a food processor and let cool for 2 minutes.
4. Add 1 cup green olives, 2 peeled garlic cloves, and ¼ tsp black pepper to the food processor.
5. Pulse 8-10 times until ingredients are coarsely chopped but not pureed.
6. With the food processor running on low, slowly drizzle in ¼ cup extra virgin olive oil through the feed tube.
7. Stop the processor and scrape down the sides with a spatula to ensure even mixing.
8. Add 1 tbsp lemon juice and pulse 3 more times to combine.
9. Taste and adjust seasoning if needed, though the olives provide enough salt.
10. Transfer tapenade to a serving bowl and let rest at room temperature for 15 minutes before serving.
Perfectly chunky with a satisfying crunch from the almonds, this tapenade brings bright, briny flavor to everything it touches. Spread it on crostini, swirl it into pasta, or use it as a sandwich condiment for an instant upgrade. The garlic mellows as it sits, making leftovers even better the next day.
Spicy Harissa Olive Tapenade
Feeling like your appetizer game needs a serious upgrade? You’ve got to try this spicy harissa olive tapenade. It comes together in minutes but packs so much bold flavor you’ll want to put it on everything.
Ingredients
Pitted Kalamata olives – 1 cup
Harissa paste – 2 tbsp
Extra virgin olive oil – ¼ cup
Lemon juice – 1 tbsp
Garlic cloves – 2
Instructions
1. Combine 1 cup pitted Kalamata olives, 2 tbsp harissa paste, ¼ cup extra virgin olive oil, 1 tbsp lemon juice, and 2 garlic cloves in a food processor.
2. Pulse the mixture 8-10 times until it reaches a coarse, chunky texture, scraping down the sides with a spatula halfway through.
3. Taste the tapenade and adjust seasoning if needed, keeping in mind the olives and harissa already provide plenty of salt and spice.
4. Transfer the finished tapenade to an airtight container and refrigerate for at least 30 minutes to allow the flavors to meld together.
5. Serve chilled or at room temperature with crackers, crusty bread, or as a sandwich spread.
Here’s what makes this tapenade special: the spicy kick from harissa balances beautifully with the briny olives, creating a coarse, spreadable texture that clings perfectly to bread. Try it as a burger topping or stirred into pasta for an instant flavor boost that’ll have everyone asking for the recipe.
Roasted Garlic and Black Olive Tapenade
Did you know that some of the most impressive appetizers come together in minutes? This roasted garlic and black olive tapenade is one of those magical recipes that looks fancy but is incredibly simple to make. You’ll love how the deep, mellow flavor of roasted garlic pairs with the briny saltiness of olives.
Ingredients
- Garlic – 1 head
- Black olives – 1 cup
- Olive oil – ¼ cup
- Lemon juice – 2 tbsp
Instructions
- Preheat your oven to 400°F.
- Slice the top ¼ inch off the head of garlic to expose the cloves.
- Drizzle 1 tablespoon of olive oil over the exposed garlic cloves.
- Wrap the garlic tightly in aluminum foil.
- Roast the garlic for 40 minutes until the cloves are soft and golden brown.
- Remove the garlic from the oven and let it cool for 10 minutes.
- Squeeze the roasted garlic cloves out of their skins into a food processor.
- Add the black olives, remaining olive oil, and lemon juice to the food processor.
- Pulse the mixture 8-10 times until it reaches a coarse, spreadable consistency. Tip: Don’t over-process—you want some texture rather than a smooth paste.
- Taste the tapenade and adjust seasoning if needed. Tip: If the tapenade seems too thick, add another tablespoon of olive oil while pulsing.
- Transfer the tapenade to a serving bowl. Tip: For best flavor, let it sit at room temperature for 30 minutes before serving to allow the flavors to meld.
What you get is a beautifully textured spread with creamy roasted garlic bits and chunks of briny olives. The deep, caramelized garlic flavor balances perfectly with the bright lemon notes. Try spreading it on crostini, stirring it into pasta, or using it as a sandwich spread for an instant flavor upgrade.
Lemon Zest and Herb Olive Tapenade
Now, let’s whip up this zesty tapenade that’s perfect for last-minute entertaining or a quick snack. You’ll love how the bright lemon and fresh herbs come together in minutes. It’s one of those recipes that feels fancy but couldn’t be simpler to make.
Ingredients
Kalamata olives – 1 cup
Fresh parsley – ¼ cup
Fresh basil – 2 tbsp
Lemon – 1
Garlic – 2 cloves
Extra virgin olive oil – 3 tbsp
Instructions
1. Zest the entire lemon using a microplane, being careful to avoid the bitter white pith.
2. Juice the zested lemon until you get exactly 2 tablespoons of fresh lemon juice.
3. Peel 2 garlic cloves and roughly chop them.
4. Measure 1 cup of pitted Kalamata olives.
5. Pack ¼ cup of fresh parsley leaves into your measuring cup.
6. Pack 2 tablespoons of fresh basil leaves separately.
7. Combine all ingredients in a food processor.
8. Pulse 8-10 times until the mixture is finely chopped but still has some texture.
9. Scrape down the sides of the bowl with a spatula to ensure even mixing.
10. With the processor running on low, slowly drizzle in 3 tablespoons of extra virgin olive oil.
11. Process for another 15 seconds until the tapenade reaches a spreadable consistency.
12. Transfer to an airtight container and refrigerate for at least 30 minutes before serving.
This tapenade has a wonderful coarse texture that holds up beautifully on crackers or crusty bread. The lemon zest really shines through, giving it that bright, fresh flavor that cuts through the richness of the olives. Try spreading it on grilled chicken or stirring it into pasta for an instant flavor boost.
Feta-Stuffed Olive Tapenade
Haven’t you noticed how those little jars of tapenade disappear first at parties? This feta-stuffed version takes that classic olive spread and gives it a creamy, tangy twist that’ll have everyone asking for the recipe.
Ingredients
Pitted Kalamata olives – 1 cup
Crumbled feta cheese – ½ cup
Extra virgin olive oil – 2 tbsp
Lemon juice – 1 tbsp
Garlic cloves – 2
Fresh parsley – 2 tbsp
Instructions
1. Combine 1 cup pitted Kalamata olives, ½ cup crumbled feta cheese, 2 tbsp extra virgin olive oil, 1 tbsp lemon juice, 2 garlic cloves, and 2 tbsp fresh parsley in a food processor.
2. Pulse the mixture 8-10 times until it reaches a coarse, chunky texture. Tip: Don’t over-process—you want some texture rather than a smooth paste.
3. Taste the tapenade and adjust seasoning if needed. Tip: If it tastes too salty from the feta, add an extra squeeze of lemon juice to balance it out.
4. Transfer the tapenade to a serving bowl and drizzle with an additional 1 tbsp olive oil. Tip: Let it sit at room temperature for 15 minutes before serving to allow the flavors to meld together.
5. Serve immediately or refrigerate in an airtight container for up to 3 days.
Velvety feta melds beautifully with the briny olives, creating a spread that’s both creamy and substantial. Try it smeared on crostini, stirred into pasta, or as a surprising burger topping—the salty tang cuts through rich meats perfectly.
Balsamic Fig and Olive Tapenade
Vividly flavorful and surprisingly simple, this balsamic fig and olive tapenade will become your new go-to appetizer. You just need a few ingredients and a food processor to whip up something truly special. It’s the perfect balance of sweet, salty, and tangy that elevates any snack or meal.
Ingredients
- Dried figs – 1 cup
- Kalamata olives – ½ cup
- Balsamic vinegar – 2 tbsp
- Extra virgin olive oil – ¼ cup
- Garlic – 1 clove
- Fresh thyme – 1 tsp
Instructions
- Remove the pits from the Kalamata olives by pressing each olive firmly with the flat side of a knife.
- Combine the pitted olives, dried figs, and peeled garlic clove in a food processor.
- Pulse the mixture 8-10 times until the ingredients are coarsely chopped, scraping down the sides of the bowl once with a spatula.
- Add the balsamic vinegar, olive oil, and fresh thyme leaves to the food processor.
- Process the mixture continuously for 30 seconds until it reaches a spreadable consistency with some texture remaining.
- Taste the tapenade and adjust seasoning if needed, though the olives provide sufficient saltiness.
- Transfer the tapenade to an airtight container and refrigerate for at least 1 hour before serving to allow flavors to meld.
Delightfully chunky yet easily spreadable, this tapenade offers a wonderful contrast of sweet fig bits against briny olives. The balsamic adds a tangy depth that makes it perfect for crostini, cheese boards, or even as a sandwich spread. Don’t be surprised when guests ask for the recipe—it’s that memorable.
Pistachio and Olive Tapenade
Craving something savory with a Mediterranean twist? You’ve got to try this pistachio and olive tapenade. It comes together in minutes and delivers big, bold flavor that’ll make any snack feel fancy.
Ingredients
Pistachios – ½ cup
Kalamata olives – 1 cup
Garlic – 2 cloves
Lemon juice – 2 tbsp
Olive oil – ¼ cup
Salt – ½ tsp
Black pepper – ¼ tsp
Instructions
1. Place ½ cup pistachios in a food processor.
2. Pulse the pistachios for 15 seconds until coarsely chopped.
3. Add 1 cup Kalamata olives to the food processor.
4. Add 2 cloves of peeled garlic to the mixture.
5. Pour in 2 tbsp lemon juice.
6. Add ¼ cup olive oil to the food processor.
7. Sprinkle in ½ tsp salt and ¼ tsp black pepper.
8. Pulse the mixture for 30 seconds until it reaches a chunky paste consistency.
9. Scrape down the sides of the food processor with a spatula to ensure even mixing.
10. Pulse for another 15 seconds to combine everything thoroughly.
11. Transfer the tapenade to a serving bowl using a spatula.
A coarse, textured spread with briny olive flavor balanced by nutty pistachios and bright lemon. The garlic adds just enough kick without overwhelming the other ingredients. Try it spread on crostini, stirred into pasta, or as a bold sandwich condiment for your next lunch.
Anchovy and Olive Tapenade
Let’s be real—sometimes you need a flavor-packed spread that comes together in minutes. This anchovy and olive tapenade delivers that salty, briny punch you crave, perfect for when you want something impressive without the fuss. You’ll love how these simple ingredients transform into something truly special.
Ingredients
Anchovy fillets – ½ cup
Kalamata olives – 1 cup
Extra virgin olive oil – ¼ cup
Garlic cloves – 2
Lemon juice – 1 tbsp
Fresh parsley – 2 tbsp
Instructions
1. Drain the anchovy fillets and pat them dry with paper towels to remove excess oil. 2. Pit the Kalamata olives by pressing each one firmly with the flat side of a chef’s knife until the pit pops out. 3. Peel the garlic cloves and roughly chop them into smaller pieces for easier blending. 4. Combine the anchovy fillets, pitted olives, chopped garlic, lemon juice, and fresh parsley in a food processor. 5. Pulse the mixture 5-7 times in one-second bursts until the ingredients are coarsely chopped. 6. Scrape down the sides of the food processor bowl with a spatula to ensure even mixing. 7. With the food processor running on low speed, slowly drizzle in the extra virgin olive oil through the feed tube over 15 seconds. 8. Continue processing for another 10 seconds until the tapenade reaches a spreadable but slightly chunky consistency. 9. Transfer the tapenade to an airtight container and refrigerate for at least 30 minutes before serving to allow flavors to meld. What you get is a robust, salty spread with pleasant texture from the olive chunks and a garlicky kick. The briny anchovies and olives create this incredible umami depth that pairs perfectly with crusty bread or crackers. Try spreading it on toasted baguette slices for an easy appetizer, or thin it with more olive oil to make a fantastic pasta sauce.
Roasted Red Pepper and Olive Tapenade
Craving something quick and flavorful to jazz up your meals? This roasted red pepper and olive tapenade comes together in minutes but delivers big Mediterranean flavors. You’ll love how versatile it is—perfect for spreading, dipping, or topping.
Ingredients
Roasted red peppers – 1 cup
Kalamata olives – ½ cup
Garlic – 2 cloves
Extra virgin olive oil – 3 tbsp
Lemon juice – 1 tbsp
Instructions
1. Preheat your oven to 450°F.
2. Drain the roasted red peppers thoroughly and pat them dry with paper towels to remove excess moisture.
3. Pit the Kalamata olives by pressing each one firmly with the flat side of a knife until the pit pops out.
4. Peel the garlic cloves and chop them roughly.
5. Combine the roasted red peppers, pitted olives, and chopped garlic in a food processor.
6. Pulse the mixture 5-7 times until coarsely chopped but not pureed.
7. Add the extra virgin olive oil and lemon juice to the food processor.
8. Process the mixture for 15-20 seconds until it reaches a spreadable consistency with some texture remaining.
9. Transfer the tapenade to an airtight container and refrigerate for at least 30 minutes to allow flavors to meld.
10. Serve chilled or at room temperature.
This tapenade has a wonderfully chunky texture with bursts of briny olive flavor balanced by the sweetness of roasted peppers. Try it spread on crusty bread with goat cheese, or stir a spoonful into pasta for an instant flavor boost. It also makes a fantastic topping for grilled chicken or fish.
Orange and Rosemary Olive Tapenade
Haven’t you ever wished for a fancy appetizer that comes together in minutes? This orange and rosemary olive tapenade is your new go-to party trick. You’ll love how the bright citrus balances the briny olives.
Ingredients
Kalamata olives – 1 cup
Orange – 1 medium
Fresh rosemary – 1 tbsp
Garlic – 2 cloves
Extra virgin olive oil – ¼ cup
Instructions
1. Zest the entire orange using a microplane, being careful to avoid the bitter white pith.
2. Juice the zested orange until you have 2 tablespoons of fresh juice.
3. Remove rosemary leaves from stems and finely chop them.
4. Mince the garlic cloves until they form a fine paste.
5. Pit the Kalamata olives by pressing each one firmly with the flat side of a knife.
6. Combine pitted olives, orange zest, orange juice, chopped rosemary, and minced garlic in a food processor.
7. Pulse the mixture 8-10 times until coarsely chopped but not pureed.
8. With the food processor running on low speed, slowly drizzle in the olive oil through the feed tube.
9. Process for 15 seconds until the tapenade reaches a spreadable consistency.
10. Transfer the tapenade to an airtight container and refrigerate for at least 30 minutes to allow flavors to meld.
For the best texture, pulse rather than continuously process to maintain some chunkiness. Freshly squeezed orange juice makes all the difference compared to bottled. Letting it rest in the fridge helps the rosemary flavor bloom beautifully. Feel how the tapenade spreads smoothly while still having satisfying olive chunks. The bright orange notes cut through the rich saltiness in the most delightful way. Try it smeared on crostini or as a surprising sandwich spread that’ll make ordinary lunch extraordinary.
Smoky Paprika Olive Tapenade
Perfect for when you need a quick appetizer that still feels fancy, this smoky paprika olive tapenade comes together in minutes. You’ll love how the bold flavors transform simple crackers or bread into something special.
Ingredients
Pitted Kalamata olives – 1 cup
Extra virgin olive oil – ¼ cup
Smoked paprika – 1 tsp
Garlic cloves – 2
Lemon juice – 1 tbsp
Instructions
1. Place 1 cup pitted Kalamata olives in a food processor.
2. Add 2 peeled garlic cloves to the food processor.
3. Pulse the mixture 5-7 times until the olives are coarsely chopped.
4. Add 1 tsp smoked paprika to the food processor bowl.
5. Pour in 1 tbsp lemon juice.
6. While the food processor is running on low speed, slowly drizzle in ¼ cup extra virgin olive oil through the feed tube.
7. Process for 30 seconds until the tapenade reaches a spreadable consistency but still has some texture.
8. Taste the tapenade and adjust seasoning if needed.
9. Transfer the tapenade to a serving bowl.
10. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow flavors to meld.
Keep this tapenade stored in an airtight container in the refrigerator where it will develop even deeper flavor over the next day. The smoky paprika gives it a warm, complex depth that plays beautifully against the briny olives, creating a spread that’s equally at home on crusty bread as it is stirred into pasta or served alongside grilled chicken.
Walnut and Olive Tapenade
Perfect for when you need a quick appetizer that feels fancy but comes together in minutes. This walnut and olive tapenade brings earthy crunch and briny flavor to your table. You’ll love how versatile it is for entertaining or just snacking.
Ingredients
- Pitted Kalamata olives – 1 cup
- Walnuts – ½ cup
- Garlic – 2 cloves
- Extra virgin olive oil – ¼ cup
- Lemon juice – 2 tbsp
Instructions
- Toast the walnuts in a dry skillet over medium heat for 5 minutes, shaking the pan occasionally until fragrant and lightly golden.
- Let the toasted walnuts cool completely to room temperature, about 10 minutes.
- Combine the cooled walnuts, pitted Kalamata olives, and garlic cloves in a food processor.
- Pulse the mixture 8-10 times in 1-second bursts until coarsely chopped.
- Scrape down the sides of the food processor bowl with a spatula to ensure even mixing.
- Add the extra virgin olive oil and lemon juice to the food processor.
- Process the mixture continuously for 15 seconds until it reaches a spreadable consistency with some texture remaining.
- Transfer the tapenade to a serving bowl using a rubber spatula.
Keep this tapenade in mind for your next gathering—the chunky texture and bold, salty flavor make it perfect spread on crostini or stirred into pasta. It’s one of those recipes that tastes way more complex than the effort required.
Chili Flake and Olive Tapenade
Mmm, you know those days when you want something flavorful but don’t want to spend hours in the kitchen? This chili flake and olive tapenade comes together in minutes but tastes like you’ve been working on it all afternoon. It’s the perfect balance of briny, spicy, and savory that’ll have you reaching for just one more cracker.
Ingredients
Kalamata olives – 1 cup
Chili flakes – 1 tbsp
Garlic – 2 cloves
Extra virgin olive oil – ¼ cup
Lemon juice – 1 tbsp
Instructions
1. Remove the pits from 1 cup of Kalamata olives by pressing each olive firmly with the flat side of a knife.
2. Peel 2 cloves of garlic and roughly chop them into smaller pieces.
3. Combine the pitted olives, chopped garlic, 1 tablespoon of chili flakes, and 1 tablespoon of lemon juice in a food processor.
4. Pulse the mixture 5-6 times until the ingredients are coarsely chopped but not pureed. (Tip: Pulse in short bursts to control the texture and avoid over-processing.)
5. While the food processor is running on low speed, slowly drizzle in ¼ cup of extra virgin olive oil through the feed tube.
6. Continue processing for 15-20 seconds until the tapenade reaches a spreadable consistency with some texture remaining. (Tip: The olive oil should be fully incorporated and emulsified with the other ingredients.)
7. Transfer the tapenade to a serving bowl and let it rest at room temperature for 10 minutes before serving. (Tip: This resting time allows the flavors to meld together beautifully.)
Great for spreading on crusty bread or as a topping for grilled chicken, this tapenade delivers a satisfying crunch from the olive pieces with a gradual heat that builds. The briny saltiness of the olives pairs perfectly with the sharp garlic and bright lemon, creating a versatile condiment that’ll quickly become your go-to for easy entertaining.
Basil Pesto Olive Tapenade
Did you ever wish you could combine two Mediterranean favorites into one incredible spread? Basil pesto olive tapenade does exactly that, blending the fresh herbal notes of pesto with the briny punch of olives. You’ll love how quickly this comes together for last-minute entertaining or easy snacking.
Ingredients
Basil – 1 cup
Garlic – 2 cloves
Kalamata olives – ½ cup
Pine nuts – ¼ cup
Extra virgin olive oil – ¼ cup
Lemon juice – 1 tbsp
Salt – ½ tsp
Instructions
1. Place pine nuts in a dry skillet over medium heat.
2. Toast pine nuts for 3-4 minutes, shaking the pan frequently until golden brown and fragrant.
3. Transfer toasted pine nuts to a food processor bowl.
4. Add basil leaves, garlic cloves, and pitted Kalamata olives to the food processor.
5. Pulse the mixture 8-10 times until coarsely chopped.
6. Scrape down the sides of the bowl with a spatula to ensure even mixing.
7. Add lemon juice, salt, and olive oil to the food processor.
8. Process the mixture for 30 seconds until it reaches a spreadable consistency.
9. Taste the tapenade and adjust seasoning if needed.
10. Transfer the finished tapenade to an airtight container.
A vibrant green spread with visible olive pieces creates beautiful texture contrast. The garlic and basil shine through first, followed by the salty olive finish that makes this perfect for crostini or stirred into pasta. Try spreading it on grilled chicken or swirling it into hummus for an extra flavor boost.
Caramelized Onion and Olive Tapenade
Sometimes you just need that perfect savory spread that elevates everything it touches. This caramelized onion and olive tapenade comes together with minimal effort but delivers maximum flavor. You’ll love how versatile it is for quick appetizers or meal prep.
Ingredients
Yellow onions – 2 large
Extra virgin olive oil – 2 tbsp
Kalamata olives – 1 cup, pitted
Fresh thyme – 1 tbsp
Balsamic vinegar – 1 tbsp
Instructions
- Slice 2 large yellow onions into thin, uniform strips about ¼-inch wide.
- Heat 2 tablespoons of olive oil in a large skillet over medium-low heat for 2 minutes.
- Add sliced onions to the skillet and stir to coat them evenly with oil.
- Cook onions for 35-40 minutes, stirring every 5 minutes, until they turn deep golden brown and reduce significantly in volume.
- Add 1 tablespoon of balsamic vinegar to the caramelized onions and cook for 2 more minutes, scraping any browned bits from the bottom of the pan.
- Remove the skillet from heat and let the onion mixture cool to room temperature, about 15 minutes.
- Combine the cooled caramelized onions with 1 cup of pitted Kalamata olives and 1 tablespoon of fresh thyme in a food processor.
- Pulse the mixture 8-10 times in 1-second bursts until it reaches a coarse, spreadable consistency with some texture remaining.
- Transfer the tapenade to an airtight container and refrigerate for at least 1 hour before serving to allow flavors to meld.
Now you’ve got this incredible spread that’s both sweet from the slow-cooked onions and briny from the olives. The texture is wonderfully chunky yet easily spreadable on crackers or crusty bread. Nobody would guess how simple this impressive appetizer was to make, and it keeps beautifully in the fridge for up to a week.
Summary
Versatile and vibrant, these 18 olive tapenade recipes bring Mediterranean sunshine to your kitchen. From classic blends to creative twists, there’s a flavor for every palate. We’d love to hear which recipes become your favorites—drop us a comment below! Don’t forget to share these delicious ideas with fellow food lovers on Pinterest. Happy cooking!
