If there’s one dip I could eat forever, it’s this incredible olive tapenade. It’s a vibrant, briny, and savory spread that instantly transports you to the Mediterranean seaside. The best part? It comes together in just five minutes with zero cooking required! It’s my go-to for a sophisticated appetizer, a quick midday snack, or a light and flavorful meal. Serve it with crisp celery sticks, pepperoni slices, or even crunchy pork rinds for a fantastic low-carb treat.
Ingredients
• 1 cup / 115 g pitted black olives
• 1 cup / 115 g pitted green olives
• ¼ cup / 28 g sun-dried tomatoes in oil, drained
• 6 fresh basil leaves
• 1 tablespoon capers
• 1 tablespoon fresh parsley leaves
• 2 teaspoons fresh thyme leaves
• Leaves from 1 sprig fresh oregano
• 1 clove garlic
• 1 anchovy fillet
• ¼ cup / 60 ml olive oil
• 6 medium celery stalks, cut into sticks, for serving
Instructions
1. Place all the , except the olive oil and celery sticks, in a blender or food processor. Pulse until roughly chopped.
2. Add the olive oil and pulse a couple more times, just to combine.
3. Transfer to a serving dish and enjoy with celery sticks.
Nutritional Information
• Per ¼-cup / 56-g serving (tapenade only)
• Calories: 167
• Total Fat: 16.4 g
• Saturated Fat: 1.3 g
• Cholesterol: 3 mg
• Sodium: 716 mg
• Carbohydrates: 4.1 g
• Net Carbs: 3.6 g
• Protein: 0.9 g
Pro Tips
• For a chunkier texture, pulse the sparingly. For a smoother, more spreadable consistency, blend a few seconds longer.
• To make this recipe vegan and vegetarian, simply omit the anchovy fillet.
• Store leftover tapenade in an airtight container in the refrigerator for up to 5 days.
• Use the rest of the anchovy tin by sautéing zucchini noodles in coconut oil with garlic, capers, finely chopped red bell pepper, and a few anchovies.
FAQ
Q: What is olive tapenade made of
A: This olive tapenade is a savory blend of pitted black and green olives, sun-dried tomatoes, capers, an anchovy fillet, garlic, and fresh herbs like basil, parsley, thyme, and oregano, all brought together with olive oil.
Q: Can I make this tapenade vegan
A: Yes, this recipe is easily made vegan and vegetarian. Simply omit the anchovy fillet for a delicious, completely plant-based version of the dip.
Q: How long does homemade tapenade last
A: You can store leftover homemade tapenade in an airtight container in the refrigerator for up to 5 days.
Q: What do you eat with olive tapenade
A: This tapenade is excellent served as a low-carb treat with crisp celery sticks, pepperoni slices, or crunchy pork rinds. It’s also a sophisticated appetizer or flavorful spread for crackers and bread.
