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Prep Time10 mins
Cook Time5 mins
Course: Spread
Servings: 4 (+/-)


  • A food processor OR a stick blender
  • A small skillet (optional)


  • 1/2 lb pitted olives (I use black olives)
  • 2 anchovy fillets, minced
  • 2 cloves of garlic (preferably roasted)
  • 1/2 small lemon, juiced
  • 2 tbsp olive oil (+ more for roasting garlic)
  • Italian seasoning (optional, to taste)
  • Salt and black pepper (to taste)


  • Thoroughly rinse the olives with cold running water. Mince the anchovy fillets.
  • Optional: roast the garlic. Heat some olive oil in a small skillet on medium-high heat. When the oil heats, add the garlic cloves to the pan. Frequently flip, so that the garlic doesn't burn. Roast until golden on all sides.
  • In a food processor, combine the olives, minced anchovy fillets, lemon juice, 2 tbsp of olive oil, salt and black pepper, along with some Italian seasoning (optional). Blend everything together (use a stick blender if you don't have a food processor).
  • Stop the food processor every once in a while, to scrape down the sides with a spatula.
  • When the olives turn into a coarse paste, scrape the tapenade out of the food processor and transfer either to a serving dish or an airtight container.
  • Give the tapenade a taste and adjust seasonings to your liking. Either serve right away or pop into the fridge.


You can substitute anchovy fillets for 1 1/2 tsp anchovy paste.
Stored in the airtight container, Olive tapenade can last in the fridge for about 10 days.