Tapenade Olive Spread

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$21.67 Cooking Fee
Serving Size: 3 tablespoons
This versatile spread is made with olives, anchovies, olive oil, capers, fresh herbs and garlic.  Originally from the Provence region of Southern France, it makes a great appetizer served with a sliced baguette. For a gluten-free option, serve with GF crackers, and for a low carb option, serve with grilled vegetables. Also great as a condiment for chicken. Full recipe (10 servings) makes about 2 cups.
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Adjust the ingredients measurement scale here by changing this number. 10


  • Combine all the above ingredients through to the olive oil in a food processor and pulse, until the mixture is to your desired consistency (should be slightly chunky). Remove to a bowl and season with kosher salt and freshly ground pepper to taste. Serve with optional ingredients.

Cook Times

Active Prep20
Hands-On Cook0
Hands-Off Cook0
Total Time20 minutes
Recipe Serving Size10



  • 2 cup pitted Kalamata olive
  • 2 tablespoon capers
  • 3 filets canned anchovy fillets 3 filets only from single tin
  • 1 lemon juiced
  • 2 clove garlic roughly chopped
  • 1 tablespoon fresh thyme
  • 1 tablespoon fresh oregano
  • 1/2 cup extra virgin olive oil
  • 1/2 teaspoon Kosher salt more or less to taste
  • 1/4 teaspoon ground black pepper more or less to taste

Optional for serving:

  • baguette sliced
  • Gluten-free crackers for gluten-free option
  • assorted vegetables for low-carb option

Cooking Tools Required

Cutting board, Food Processor, Mixing bowls, Sharp Knives, Spatula


Calories: 142kcal | Carbohydrates: 3g | Protein: 1g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 1mg | Sodium: 477mg | Potassium: 42mg | Fiber: 2g | Sugar: 1g | Vitamin A: 153IU | Vitamin C: 7mg | Calcium: 30mg | Iron: 1mg

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