Tapenade

After spending way too many years stressing over the perfect appetizer that would work for all occasions, I reined it in and perfected one super-easy and impressive appetizer that could be served different ways instead: tapenade. Between the briny olives and capers, punchy garlic, and tangy lemon, it’s a total flavor bomb. It’s way more impressive than plopping a bowl of olives on your cheese board, and it’s an instant upgrade for a container of store-bought hummus. Best of all, it comes together in just five minutes and can be made days in advance. 

Here’s the real beauty of tapenade, though: It’s way more than just an appetizer. It also makes the most flavorful sandwich spread, can be stirred into pasta or a pot of marinara sauce (talk about a boost for jarred sauce!), is great spread over fish or chicken, or can be used as a filling for stuffed chicken.

• It’s a flavor bomb. This is the ultimate appetizer for olive-lovers or really anyone who loves briny, bold flavors. 
• So many ways to serve it. You can’t go wrong with spooning it over crostini, pita chips, or crackers, and it’s the perfect addition to a charcuterie board. You can also spoon it over hummus for an instant upgrade and partner with crudités. Take it to the main course by topping it on chicken, pork chops, and fish; adding it to pizza; tossing with pasta; or stirring some into marinara sauce.
• It’s ready in five minutes! Tapenade truly couldn’t be easier to make and requires zero chopping. Just drop everything in the food processor and blitz it together.

• Olives: I highly recommend using pitted olives to save yourself from extra prep. Stick with one variety of olives or use a combination. I love using 1 cup kalamata olives and 1/2 cup Castelvetrano olives (this combo is also used in the photos).
• Olive oil: Go for a good-quality extra-virgin olive oil. It adds to the flavor of the tapenade and loosens the mixture.
• Lemon: A good squeeze adds just the right amount of acidity to balance the brininess.  

Process the ingredients in a food processor. Pulse, scraping down the sides as needed, until the mixture is finely chopped but not puréed.

You can use a few sun-dried tomatoes or half or a roasted red pepper as an alternative to capers.

Stored in an airtight container in the refrigerator, it will keep well for one week.

• Charcuterie Board
• Homemade Crackers
• Pita Chips
• Hummus
• Buttered Noodles

This is a well-balanced tapenade. I often find them to be on the salty side, but this was bright and fresh, thanks to the lemon juice and parsley. I would be perfectly happy eating this spread on some toasted bread. —Kristina, November 2025