This Easy Black Olive Tapenade is ready in 5 minutes, just 4 ingredients to make the perfect appetizer spread. Perfect with your favourite crackers or bread.
With olive season almost upon us, we are getting ready for olive picking, pressing and making one of the best things about Italy. Olive Oil.
My family are all Olive lovers. Whether sliced on Pizza, Focaccia,mixed in a delicious Tuna and Olive Pasta, or made into an Italian Olive salad there are definitely no leftovers.
So needless to say this Black Olive Tapenade was the perfect Olive Spread for me (and of course them).
I served it with our favourite crackers and some crusty Italian Bread.
Or if you are looking for a quick and easy Pasta Dish, toss some al dente pasta with some Olive Tapenade and a couple of tablespoons of olive oil. So good.
How to make Olive Tapenade
It’s actually very easy to make. In your blender add the chopped garlic, pitted black olives and anchovy (I only added one but if you like a strong taste two won’t hurt).
Depending on how salty your anchovy is you may need to add a little salt. It’s always best to taste before adding!
And blend, then add the olive oil, one tablespoon at a time until you reach the desired density. I used 3 tablespoons in my spread.
Storing Black Olive Tapenade last?
Spoon the homemade Tapenade into a clean glass jar, top with a tablespoon of olive oil. Sealed Jars will keep up to 6 months. Once the jar is opened store in the refrigerator for 2-3 weeks.
You can also freeze the spread, make sure it is a freezer safe air tight jar. It will last in the freezer for up to 3 months.
This quick and easy Olive Tapenade will be a delicious addition to your Holiday appetizer spread this year. Buon Appetito.
Black Olive Tapenade
- 1 3/4 cups pitted black olives
- 1 clove garlic (chopped)
- 1-2 anchovy
- 3 tablespoons olive oil (more or less)
- salt to taste
- In a blender add the olives, garlic and anchovy and blend, then add olive oil one tablespoon at a time and blend until you reach desired density. (taste and add a pinch or two of salt if needed). Serve with crackers or sliced bread.
How would I store the olive tapenade, if there were any occasions or events? Every time it has been spoiled if I see them it really worries me. And your black olive tapenade taste and storage tips helped a lot. Thanks. Great job!
Hi Alok, thanks glad it helped. Take care!
Thanks Dani, glad you enjoyed it. Happy New Year.
NIDHI PRADEEP SHAH says
hi thanks for the recipe but just wanted to understand the jars can be sealed hot water bath ?regards
Hi Nidhi, yes they can be sealed. I hope you like it. Take care.
Gerald Swanson says
About storage: just fill a jar with tamponade, top with olive oil and close the lid? No heat? Six month shelf life?
Hi Gerald, yes actually you need to seal the jars. 🙂