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Olive and Anchovy Tapenade

This zingy olive and anchovy tapenade comes together in minutes with just a handful of ingredients. This tapenade recipe uses a combination of green and black olives, garlic, lemon juice, olive oil, and anchovies along with some fresh basil for the ultimate salty dip. Though not limited to dipping, tapenade is perfect for dunking, topping your favorite dish or eaten on its own. I’ve been known to eat it on its own with a spoon! It just tastes so good. This tapenade is also gluten-free, paleo and blood sugar friendly, depending on what you eat it with.

Olives provide loads of flavor and good quality fats so don’t be afraid to serve them or this tapenade alongside your favorite meals. Everyone needs some good quality fats, they are not the evil as was once thought.

I like to keep a jar of this tapenade in the fridge to be used as a dip or spread or even as a salad topping. I sometimes serve it with cucumber rounds, these nut and seed crackers or even as a flavorful topping on these cauliflower steaks. You can also serve the tapenade alongside this Miso Glazed Salmon, this Fish With Lemon Caper Sauce or this Baked Fish In Sheet Pan. The options are endless!

Why You’ll Love This Recipe For Olive and Anchovy Tapenade

This olive and anchovy tapenade comes together in just minutes and is a versatile dish you can serve in any number of ways.

Ingredients To Make Tapenade

  • Olives – I used a combination of green and black olives, pitted.
  • Basil – I used fresh basil, don’t use ground basil you won’t get the same flavor.
  • Garlic – Fresh minced garlic is best.
  • Lemon juice- You’ll need the juice of 2 lemons.
  • Extra virgin olive oil – I prefer extra virgin but if you don’t have any on hand any kind of olive oil will work.
  • Anchovy paste or 2 anchovy fillets

Equipment

How To Make Tapenade

  • Place all the ingredients into a food processor and pulse until just-chopped.
  • Transfer the tapenade to a small mason jar for storage.

Storage

This tapenade will keep in an airtight container in the fridge for up to 2 weeks. I do not recommend freezing the tapenade.

Pro Tips

Here are a few things you can do to make sure your tapenade works out every time.

  • Keep a stash of pitted olives in the pantry. You can use jarred or canned but just make sure they are pitted as it is a lot easier to work with olives that have already been pitted.
  • Play around with different kinds of olives until you find the flavor profile you like best.
  • Add in some parsley or sundried tomatoes for more flavor.

FAQs

What is tapenade?

Tapenade is a condiment or salty dip that originated in France. It can be used on bread, crackers, or on top of fish, seafood, meat, beans or pasta.

Can I make this tapenade with all of the same color olive?

Yes, you can make it with all green, all black or a combination as I have here.

What is traditional tapenade made of?

Traditional tapenade is made with black olives, garlic, olive oil, capers, herbs and garlic.

What can I use instead of basil?

If you don’t have fresh basil on hand you can use thyme, oregano or parsley.

What can I substitute for the anchovies to make the tapenade vegan?

If you don’t want to use the anchovies you can add capers instead.

Did you make this recipe? If you did, please tag me and share on Instagram!

 

Olive Tapenade

Olive and Anchovy Tapenade

Beth Bollinger of Nest Wellness
This zingy olive and anchovy tapenade is the perfect topping for cucumber rounds, cauliflower steaks, grilled fish or all by itself eaten with a spoon!
5 from 2 votes

Ingredients
 

Instructions
 

  • Olives provide loads of flavor and good quality fats. This easy tapenade can be used as a dip or spread or even as a salad topping. Serve with cucumber rounds or nut and seed crackers.
  • Place all ingredients into a food processor and pulse until just-chopped. Store in a small mason jar.

Notes

Serve this flavorful tapenade on cauliflower steaks, nut and seed crackers, or cucumber rounds.
Keyword anchovy recipe, KETO, paleo, tapenade, tapenade recipe, VEGAN
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