Olive Tapenade Recipe at The Little Shop of Olive Oils

Olive Tapenade


  • 1 cup pitted olives (gordal, kalamata)
  • 2 tablespoons capers
  • 3 cloves garlic, minced
  • 2 tablespoons fresh parsley, chopped
  • 1 teaspoon fresh thyme, chopped
  • 1 tablespoon lemon juice
  • 1 tablespoon pimento (Optional)
  • 2 tablespoons extra virgin olive oil
  • Salt and pepper, to taste
  • 1 loaf of crusty bread, sliced


  • In a food processor, combine the pitted olives, capers, and minced garlic. Pulse until the olives and capers are finely chopped but not pureed.
  • Add the chopped parsley, thyme, and lemon juice to the mixture. Pulse a few more times to integrate the herbs.
  • Slowly drizzle in the olive oil while the food processor is running, until the mixture reaches a spreadable consistency. You may need to scrape down the sides of the bowl occasionally.
  • Taste the tapenade and season with salt and pepper as needed. Remember that olives and capers are naturally salty, so you may not need much additional salt.
  • Transfer the tapenade to a serving bowl.
  • Toast slices of crusty bread until they are golden brown and crisp.
  • Serve the tapenade with the toasted bread slices. You can spread the tapenade on the bread or allow guests to serve themselves.

Enjoy your homemade olive tapenade with fresh, toasted bread!

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