Black and Green Olive Tapenade

The easiest mixed olive tapenade, made with a handful of ingredients in a blender, and making for a great olive dip to spread on bread. Easy and so fun to eat!

Course Side Dish

Cuisine Italian

Diet Halal, Vegan, Vegetarian

Prep Time 5

Cook Time 0

Servings people

Calories 107kcal

Author Farah Abumaizar

Equipment

Blender

Ingredients

1 1/2 cup black olives, seedless or pitted
1/2 cup green olives, seedless or pitted
1/3 cup extra virgin olive oil
1 teaspoon white vinegar
1 teaspoon dried thyme
1 teaspoon dried basil
1 teaspoon dried parsley
1/2 teaspoon dried mint
1/2 teaspoon dried dill (optional)
1/4 teaspoon black pepper

Instructions

Add all the ingredients to a food processor or blender.
Pulse until combined, and broken up into a chunky paste. Check the consistency, if you think it's too thick, drizzle in a little extra olive oil and pulse until smooth and the texture you like.
Store in the fridge in an airtight container until ready to serve, and serve with crusty bread and olive oil on the side.

Video

Notes

Use good quality olives and olive oil, because that's where all the flavor comes from! Make sure to use pitted olives.

You can use a mix of green and black olives, all green, or all black.

You can leave out any herbs you want, or add any you like. This is very customizable!

If the tapenade is too thick add another drizzle or two of olive oil while the food processor is running until you get the pasty consistency you want.

Storing Leftovers: leftover tapenade will last in the fridge for up to 2 weeks in a tightly covered jar. I prefer adding a thin layer of olive oil to the top to make sure it doesn't get exposed to air.

Nutrition