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A white bowl of freshly made olive tapenade on a wooden board, accompanied by toasted baguette slices.

Easy Olive Tapenade (5 Minute Appetizer!)

This quick and easy olive tapenade comes together in just 5 minutes, offering a burst of savory, briny, and fresh flavors perfect for a last-minute appetizer or snack.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 8 servings
Course: Appetizer, Snack
Cuisine: French, Mediterranean
Calories: 75
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup Kalamata olives pitted
  • 1/2 cup Green olives pitted, such as Manzanilla or Castelvetrano
  • 2 tbsp Capres drained
  • 1 clove Garlic peeled
  • 2 tbsp Fresh parsley roughly chopped
  • 3 tbsp Extra virgin olive oil
  • 1 tbsp Fresh lemon juice
  • 1/4 tsp Black pepper freshly ground, or to taste
  • Pinch Red pepper flakes optional, for a kick

Equipment

  • Food Processor
  • Rubber Spatula
  • Serving Bowl

Method
 

  1. Add the pitted Kalamata olives, pitted green olives, drained capers, peeled garlic clove, and roughly chopped fresh parsley to the bowl of a food processor.
  2. Pulse the ingredients a few times until they are roughly chopped. Be careful not to over-process; you're aiming for a coarse, rustic texture, not a smooth paste.
  3. With the food processor running on low, slowly drizzle in the extra virgin olive oil and fresh lemon juice through the feed tube until just combined and the tapenade reaches your desired consistency.
  4. Transfer the tapenade to a serving bowl. Stir in freshly ground black pepper and red pepper flakes (if using). Taste and adjust seasoning as needed.

Notes

Serve immediately with crusty bread, pita chips, crackers, or fresh vegetable sticks. For best flavor, allow it to sit for 15-30 minutes before serving. Leftovers can be stored in an airtight container in the refrigerator for up to 5-7 days, covered with a thin layer of olive oil to prevent discoloration and preserve freshness.