I love many things in life, and one of those things is olive tapenade. There are many ways to make olive tapenade with a variety of flavour combos, but my most favourite way to do it involves 5 ingredients:
I used to never like olives so I totally understand where you’re coming from if you don’t like ’em, but I’m not exaggerating when I say they’re now one of my most favourite foods and a staple in my kitchen! I like kalamata olives the best, but this tapenade can be made with any olive – or combination of olives – of your choice.
Herb & Lemon Olive Tapenade
A quick and easy 5-ingredient olive tapenade. Perfect for healthy snacking or entertaining!
- 1 cup kalamata olives, pitted
- 1 lemon, juiced
- 2 tbsp capers
- 2 tbsp dried parsley, or a few springs fresh
- 1 tbsp black pepper
You can make this tapenade by hand or whip it up quick in a blender.
Add all ingredients to blender and blend until just combined but still chunky. Overblending will create a creamy tapenade, which is fine too!
Dice olives into very small pieces and add to bowl
Roughly chop capers, and finely chop parsley if using fresh, otherwise add all remaining ingredients into bowl with diced olives.
Mix together, mashing slightly, and serve!
I enjoy olive tapenade with cucumber slices, but this also goes great with gluten-free crackers, corn chips, on rice cakes with tomato, in a lunch wrap, or in any other way you’d like!