nicoise olive tapenade on tray with baguette

Black Olive Tapenade


An easy-to-make spread that is a simple appetizer in itself or a briny addition to a cheese plate!



  • 1 1/2 cups Niçoise olives, pitted and drained
  • 1/4 teaspoon anchovy paste
  • 1 garlic clove
  • 2 TBSP fresh parsley (optional)
  • 1/2 lemon, juiced
  • Dash of freshly ground black pepper
  • 11 1/2 TBSP olive oil



  1. In a food processor (love a mini food processor for this!) add the olives, anchovy paste, garlic, parsley, lemon juice, and pepper. Pulse until combined, slowly adding a bit of olive oil. Depending on how liquidy your olives are, you may want more or less olive oil.
  2. Adjust for taste – it is briny. Do not add salt (unless of course you like really extra briny/salty things). 
  3. Serve with crackers, bread, or veggies!


Vegan: to make without anchovy paste, substitue in 1/4 tsp (~7-8) capers, rinsed. You can omit completely and just use the olives, too, but it will be less umami/briny then.

A great place to find Niçoise olives in in the olive bar at your local grocer; you can find them in the jarred section. Since Niçoise olives are less pungent than Kalamta, you don’t want to use them as a replacement (unless of course you want the extra pungent flavor).

  • Category: Appetizer
  • Cuisine: French

Keywords: easy, simple. snack. french

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