THE RECIPE JOURNAL · Appetizer
Best Ever Olive Tapenade
This easy olive tapenade is bursting with bold, savory flavors that make any appetizer shine. Perfect for spreading on crusty bread or adding a zesty twist to your favorite dishes, it’s a simple recipe you’ll want to keep on hand.
FROM THE KITCHEN • Best Ever Olive Tapenade
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
FROM OUR VIDEO COLLECTION
Shinwari Chicken Broth
Something delicious to watch next.
01
Step 1
Start by chopping the green olives, black olives, and artichoke hearts in a food processor or blender, working in batches until they’re spreadable but still have a bit of texture. Transfer this mixture to a bowl. Next, puree the banana peppers and red bell pepper until smooth, then stir that into the olive mixture. Add the garlic, capers, fresh basil, lemon juice, and olive oil, and mix everything together until it’s well combined. Give it a taste and adjust the seasoning if you like. This tapenade keeps really well in the fridge for up to a week, so you can make it ahead and enjoy it all week long.
Why you’ll love it
This spread is bursting with bold, salty flavors that bring any dish to life. It’s quick to make and uses simple ingredients you probably already have. Plus, it’s great for adding a Mediterranean touch to snacks and meals.
How to serve
Try it on toasted baguette slices for an easy appetizer. It also works well as a topping for grilled chicken or fish. You can even stir it into pasta or spread it on sandwiches for extra zest.
Storage & leftovers
Store in an airtight container in the fridge for up to one week. Let it sit at room temperature for a few minutes before serving to soften the flavors. Stir well before using if any oil separates.
