Basic Olive Tapenade
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What does this food offer in terms of nutrients and physical nourishment?
Protein (suggestion: pair with whole grain crackers, or use it to top fish or chicken)
Carbohydrates (some in herbs, olives/capers; suggestion: pair with crackers, pasta, or veggies)
Fat (olive oil, olives, capers)
Fiber (herbs, olives, capers)
Other (capers are packed with antioxidants and vitamin K!)
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What does this food offer in terms of mental satisfaction through flavor, texture, and experience?
Briney
Salty
Acidic
Chunky
Fresh
Herby
Light
Crunchy (if with crackers or veggies)
Olive tapenade is a recent edition to my snack rotation. Last year, I made a tapenade recipe for an assignment for one of my classes and I was instantly hooked by how simple the ingredients were and how easy and quick it was to prepare. Less than ten ingredients and less than ten minutes? — I can’t think of a better snack!
Traditionally, the term tapenade — of French origin — refers to a spread or condiment containing minced olives, capers, and anchovies. Although I would consider adding anchovies in the future, I love the simplicity and accessibility of a plant-based tapenade.
In this recipe, I use kalamata olive for a tart, salty base. If you prefer a more mild olive, you can choose buttery Castelveltrano or green olives. Capers add another salty pop while garlic and herbs round out the bite. For more spicy or sweet flavors, feel free to add roasted red pepper or red pepper flakes to your mix!
With healthy fats, and probiotics from fermented capers and olives, as well as antioxidants from fresh herbs and garlic, this simple olive tapenade is a delicious, satisfying, and nourishing addition to any snack spread. I also enjoy experimenting with using it beyond just as a dip. In the past, I’ve mixed it into pasta for a fresh pasta salad and as a topper for both meat and fish. However you decide to eat it, this basic olive tapenade recipe is sure to add a delightful European flare to most any dish!
Allergens: No major allergens
Servings: 4-6
Prep time: 10 minutes
Cook time: 0 minutes
Total time: 10 minutes
Ingredients:
1 cup kalamata olives, pitted and drained
1/4 cup fresh curly parsley
3 tbsp olive oil
2 tbsp non-pareil capers, drained (non-pareil are the smallest capers and have the best flavor and texture)
3 garlic cloves
Squeeze from 1/2 lemon
Ground black pepper to taste
Directions:
Add olives, parsley, garlic, and olive oil to food processor. Pulse until finely and evenly chopped.
Transfer mixture to small mixing bowl. Fold in capers and add lemon juice. Finish with pepper.
Serve chilled or room temperature with pita, toasted baguette, or crackers. Leftovers can be stored in the fridge for up to 1 week.
Note: If you don’t own a food processor, you can still make this by hand. Finely chop the olives, garlic, and parsley and mix in olive oil and whole capers. Finish with lemon and pepper.
