Black Olive Tapenade with crackers is a great no-cook appetizer or a nice addition to Tapas night. With it’s delicious salty flavor, this easy to make spread will soon be a favorite in your house.
We appreciate your support
This post may contain affiliate links. Life Currents participates in different affiliate programs. As an Amazon Associate I earn from qualifying purchases. For more information see here.
Please let me know if you have any questions about this recipe. I read all the comments myself and I try to help as soon as I can. I have readers from all levels of comfort and experience in the kitchen on my site, and I’ve tried to answer some of your questions already in the post. But if I’ve missed anything, please feel free to leave a comment and ask. The comments can be easily found using the orange circle on the lower left, then Join the discussion!
A great party appetizer
The baby shower gave me my first opportunity to make tapenade, and I thought it was delish.
The mommy-to-be loves black olives, so I thought this would be a fun and different appetizer for the party.
Everyone, including Maria, said they loved it too!
According to Wikipedia: “Tapenade is a Provençal dish consisting of puréed or finely chopped olives, capers, anchovies and olive oil.
Its name comes from the Provençal word for capers, tapenas. It is a popular food in the south of France, where it is generally eaten as an hors d’œuvre, spread on bread.”
If you like seeing my recipes subscribe via email in the upper right.
Or, connect with me on your favorite social media channel for recipes, photos, & much more:
Pinterest, Facebook, Instagram, YouTube and Twitter!
And find my shop on Amazon for recommendations on cool tools
If you try this recipe,
please come back & leave a comment below letting us know how it goes.
Share a picture & tag @lifecurrents on Instagram.
Or you can upload a “tried it” photo (I would love to see)
via the pin.
Black Olive Tapenade Recipe
Black olive tapenade
- 2 garlic cloves roughly chopped
- ¼ cup chopped fresh basil leaves
- 1 can sliced black olives (6 ounces) drained and rinsed
- ¼ cup olive oil
- ¼ cup freshly grated Parmesan cheese
- Puree garlic and basil in a food processor. Add olives, oil, and cheese, and pulse to a smooth, thick paste.
- Serve with crackers or bread for spreading.
Store in fridge for up to 2 days.
Nutritional information is based on third-party calculations, and should be considered estimates. Actual nutritional content will vary based on brands used, measuring methods, portion sizes, and more.
Join my mailing list to receive the latest recipes FREE to your inbox!
Great receipe but need to edit it by showing how much it makes.
Leslie, I’ve made this a couple of times, but because I serve it as a spread at a party it’s really hard to say how many people it serves. Some people take a lot, some people take a little. It make a nice serving for a party.
Thank you very much for the recipe, I love any type of tapenade with an olive oil base. This is a light, tasty, and healthy option, it tasted fantastic too!
I will definitely keep looking over the recipe when I have guests over. One thing I would recommend to increase the quality of the article, making it really useful for your readers would be to add nutrition facts to your dishes!
There are many sources that show the nutrition facts for ingredients like olive oil and garlic. It even lists the vitamins and mineral contents for any ingredient which would be super useful!
Thank you again for the fantastic olive oil tapenade recipe.