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Black Olive Tapenade in a white bowl with spoon to the right
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5 from 5 votes

Easy Black Olive Tapenade

Easy Black Olive Tapenade recipe that everyone will love!  Serve with toast points for an easy appetizer, stir through pasta, use for bruschetta or as a dip and spread. 
Prep Time5 mins
Cook Time0 mins
Total Time5 mins
Course: Appetizer
Cuisine: Australian, International
Keyword: black olive tapenade
Servings: 10
Calories: 102kcal
Author: Adrianne


  • Food processor


Easy Black Olive Tapenade recipe

  • 1 ½ cup sliced black olives Note 1
  • 1 cup kalamata olives Note 2
  • ¼ cup capers drained
  • 3 cloves garlic peeled and end cut off
  • 4 anchovies
  • 1 tablespoon lemon juice Note 3
  • cup parsley
  • ¼ cup olive oil
  • Toast points to serve


Black Olive Tapenade

  • Add sliced black olives, kalamata olives, capers, garlic, anchovies, lemon juice, parsley and olive olive to the bowl of a food processor
  • Blitz for 5 seconds to chop and combine
  • Transfer tapenade to a serving bowl
  • Serve with toast points


  • Note 1 You can use sliced or pitted black olives. But don't get olives and try and remove the pits as that will take too much time! 
  • Note 2 Kalamata Olives are known as a black olive type. They are a deep reddy/purple in colour and have a very distinct salty flavour about them. 
  • Note 3 Bottled lemon juice is totally fine to use for this recipe. Don't give it a 2nd thought! x 
  • Note 4 I have used both curly parsley (shown in the photos) and flat leaf parsley at times for this recipe and both are perfect to use, either or, whichever you have or can get is fine! 


Calories: 102kcal | Carbohydrates: 2g | Protein: 1g | Fat: 11g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 649mg | Potassium: 35mg | Fiber: 1g | Sugar: 1g | Vitamin A: 307IU | Vitamin C: 4mg | Calcium: 26mg | Iron: 1mg