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Easy Black Olive Tapenade (with a Green Olive version too!)

Hi guys, I hope you all enjoyed this long Labour Day weekend!

Football season is right around the corner now so I wanted to share with you a delicious recipe for Black Olive Tapenade. This spread is the perfect appetizer you need for any party. It comes together in a minute, allowing you to enjoy your guests without spending hours in the kitchen. You can even prepare it ahead, it will last at least one week in your fridge (maybe more but well…I couldn’t tell because it never last longer in my house). If you’re not partying, that’s a perfect snack.

One word about the ingredients. This is the traditional Provencal Black Olive Tapenade recipe (found here), calling for black olives, garlic, anchovies, capers and olive oil. I know what you’re thinking. You hate anchovies. Well, me too. If there’s anchovies in a dish, I simply won’t touch it. But tapenade is a different story. Believe me if I say that you cannot taste the anchovies AT ALL. They just give a really good flavor and bring depth to this spread. Same thing with capers (but I do like capers). So come on, give it a try!

And you know what other appetizer would be perfect with this tapenade? My Tomato and Pesto Covered Mozzarella Skewers!

Can you hear the cicadas from southern France singing? Summer isn’t just over yet!

Easy Black Olive Tapenade (with a Green Olive version too!)


Prep Time: 5 minutes

Total Time: 6 minutes

Yield: Makes 1 cup

Serving Size: 2 tablespoons

Cal: 62.3 - Protein: 0.68g - Fat: 6.1g - Carbs:1.7g - Fiber: 0.825g - Sugar: 0g - WW Old Points: 2 pts - Point Plus: 2 pts


  • 7 oz pitted black olives
  • 1 small garlic clove, minced
  • 3 anchovies (=small fillets)
  • 8 small capers
  • 2 tbsp olive oil, divided


  1. Combine olives, garlic, anchovies, capers and 1 tablespoon olive oil in the food processor. Do not add any salt!
  2. Process about 15 seconds, scrap down the edges with a spatula and add the other 1 tablespoon olive oil.
  3. Process again until smooth (about 30 seconds). You should not be able to see any garlic chunks left.
  4. Serve immediately on toasted bread or store in the fridge, in an airtight glass container.


If you prefer green olives, keep the same ingredients and proportion, just replace black olives with green olives and add 2 large basil leaves. It won't be as smooth as black olive tapenade, but just as good!

posted in All the recipes, Appetizers, Dairy Free, Gluten free, Low carb, Paleo, Paleo/Primal, Primal, Snacks, Spread, Summer Recipes, Under 300 cal,


  • This looks so yum! I have no problem at all with anchovies, capers or this is definitely a perfect open sandwich for me.

    • Marie says:

      So I’m pretty sure you’re going to love this tapenade! If you like anchovies, you might want to use 5 anchovies instead of 3. That’s what the original recipe calls for.

  • Alexandra L. says:

    Hi Marie! This looks amazing.
    Just curious – what type of food processor do you use?
    Thank you!

    • marie says:

      Thanks Alex! I’m now using a KitchenAid food processor (and I love it!) but when I posted this recipe I was still using my mom’s good old food processor. She’s had it for almost 10 years or so, and I don’t remember the brand at all!

  • Peggy says:

    Can you freeze the green olive spread?

    • marie says:

      I’ve never tried but I don’t see why not! I would make sure it defrost slowly though (in the fridge, not in the microwave)

  • Patty Stone says:

    How long can the olive mix last in the fridge? I know I have had olives in there a year that remained fresh. Do you think this spread would stay fresh for a month? I am on a mozzarella, tomatoes and fresh bread kick. I spread the olive mix on my homemade bread and want to make up a big batch so I can just make the bread when we run out.

    • marie says:

      Hi Patty, it will definitely stay fresh for at least a month yes! It would be delicious with fresh bread, mozzarella and tomatoes!

  • Patty Stone says:

    Also can I use fresh ripe olives instead of the canned or jarred? And do you use black as in ripe olives or black as in Kalamata? I have noticed that some people call one black and some call the other black. Thanks.

  • Patty Stone says:

    Thanks so much!! I just ate the last bit of my store bought spread. I know what I am making tomorrow ;).

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