Olive Tapenade

  • Level: Easy
  • Total: 5 min
  • Active: 5 min
  • Yield: 1 cup
Share This Recipe


3 cups assorted pitted olives

1 tablespoon drained capers

Grated zest of 1/2 lemon plus 1 teaspoon lemon juice

1 clove garlic, grated 

1/3 cup extra-virgin olive oil 

1/2 teaspoon red chile flakes

Crackers or bread, for serving


  1. Add the olives, capers, lemon zest and juice and garlic to the bowl of a food processor and pulse a few times. Scrape down the bowl and continue to pulse until the desired consistency is reached.
  2. Pour the mixture into a serving bowl, drizzle with the oil, add the chile flakes and mix. Serve with crackers or bread.
  3. Refrigerate in an airtight container for up to 3 weeks.