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–+ servings
olive tapenade ina ramekin with parsley, olives and garlic bulbs on a cutting board

Olive Tapenade (GF) (V)

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Course: Appetizer, Condiments, Spread
Cuisine: French
Keyword: Anchovy, Condiments, French, GF, Gluten Free, Olive, Olive Oil, Olives, Panini, Pizza, Sandwiches, Tapenade, Vegetarian
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 12 servings
Author: Chef Tony Zentgraf
Although the original version from France is heavy on capers and has anchovies and there may be addition of dijon mustard as well, depending on the recipe you may find.
This recipe gives a nice balance of Olives, Garlic and Herbs. If you would like to change up the types of olives or stick to one type go ahead.
If you would like to add the capers and anchovies to make it more traditional, add a 1/4 cup of rinsed capers and 2 anchovy fillets. Rinsing the capers will reduce some of the brine and saltiness of the capers.
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Recipe Multiplier

  • 3 ea Garlic cloves
  • 1 ea Shallot
  • ½ cup Black Olives
  • ½ cup Manzanilla Olives
  • ½ cup Kalamata Olives
  • 1 ½ tsp Lemon Juice or Red Wine Vinegar
  • 1 tbsp Extra Virgin Olive Oil
  • 1 ½ tsp Fresh Parsley chopped
  • 1 ½ tsp Fresh Thyme chopped
  • ½ tsp Cracked black pepper

Instructions

  • In a food processor, add the garlic and shallot. Chop the garlic and shallot until small chopped.
  • Add all three olives to the food processor. Pulse to chop the olives. Scrape down sides of bowl as needed.
  • Add the Lemon or Red Wine Vinegar and the Olive Oil. Pulse the mixture to blend together.
  • Add the cracked black pepper, chopped parsley and thyme. Pulse to combine and to make finer consistency in needed.

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