Three Olive Tapenade is a super bright, fresh, and slightly briny olive spread. Olive lovers will not be disappointed with this. I like to use a combination of green olives, black olives, and kalamata olives as the base, then add extra-light olive oil, garlic, capers, lemon juice, parsley, and a pinch of salt and pepper.
This is awesome as a dip with crackers and vegetables, as a spread on a charcuterie board, or as the topping for my recipe for Focaccia Muffuletta!
This spread originated in the 1880's in the Provencal region of France and has been popular ever since. This is super easy to throw together (especially if you have a food processor).
Three Olive Tapenade Ingredients
As I mentioned above, this uses three types of olives - green, black, and kalamata. Feel free to mix things up at your discretion, but I would keep the ratio of green to black olives approximately the same.
- Green Olives - I opted for castelvetrano for this recipe. These are very silky and buttery, yet still very bright and briny. They're my favorite green olives. Regular green, pimento stuffed olives would work if you can't find this variety.
- Black Olives - Use regular, plain old black olives here.
- Kalamata Olives - Kalamata olives add a significant amount of saltiness, and flavor to this dish.
- Capers - If you make any substitutions in this dish, I don't recommend omitting the capers. You only need a teaspoon, but they are critical to adding a salty, floral pop of flavor to this dish.
- Garlic - One finely minced clove of garlic is enough to add flavor but not be overpowering. Add more if you wish.
- Extra Light Olive Oil - Be sure to use an extra light olive oil or other neutral-tasting oil. Extra virgin olive oil or other stronger-tasting varieties (like Avocado) can be too strong and overpower the whole dish.
- Lemon Juice - Freshly squeezed lemon juice adds just a touch of brightness. The acid helps to bring out the flavors of everything else.
- Parsley - Any fresh, green herb will work here, but I prefer finely minced parsley to add even more freshness to the dish.
- Salt and Black Pepper - As always, taste everything for salt and pepper and adjust accordingly. The olives, capers, etc. are already salty, so be sure to go easy and only add salt as needed.
Olive Tapenade Uses
As mentioned above, this is fantastic on its own as a dip for an appetizer or a spread on a charcuterie board. It's also a key ingredient for my Focaccia Muffuletta. Or just grab a spoon and eat it by itself (I'm only slightly kidding here)!
Did you make this recipe for Three Olive Tapenade?
Let me know in the comments below what you used it for, and don't forget to leave a rating!
Recipe
Three Olive Tapenade
Equipment
- Food Processor Optional
- 1 Medium Serving Bowl
Ingredients
- 1 Cup Green Olives Casteltrevano Variety is preferred, Minced
- ¼ Cup Black Olives Minced
- ¼ Cup Kalamata Olives Minced
- 1 Teaspoon Capers Minced
- 1 Clove Garlic - Grated
- ¼ Cup Olive Oil
- 1 Tablespoon Lemon Juice
- ¼ Cup Parsley Minced
- Salt & Pepper To Taste
Instructions
- Add all ingredients to the bowl of a food processor. Pulse several times until you reach your desired consistency. Spoon into a serving bowl.
- If you don't have a food processor, finely mince all ingredients and add to a mixing/serving bowl. Add olive oil and lemon juice. Stir to combine.
Christian says
Elevate your sandwich with this simple and delish spread!