Who doesn’t love a good tapenade? It’s bold, briny, and so easy to make.
This is my go-to recipe when I want something packed with flavour that comes together in minutes. Whether you're hosting a last-minute get-together or just craving a tasty snack, this tapenade never disappoints.
Serve it with crackers, crusty bread, or swirl it through hot pasta for an instant flavour boost.
Ingredients
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300g Kalamata olives, pitted
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200g green olives, pitted
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65g sun-dried tomatoes
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1 heaped tablespoon capers
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2 garlic cloves, halved
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2 tablespoons extra virgin olive oil, plus more for drizzling
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2 teaspoons fig balsamic glaze
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1 teaspoon dried thyme, plus a pinch to garnish
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freshly ground black pepper, to taste
Instructions
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Add all the ingredients to a food processor or blender.
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Blend until everything is well combined but still has texture — you want a slightly chunky consistency, not a smooth paste.
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Transfer to a serving bowl and drizzle with extra virgin olive oil.
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Sprinkle a little dried thyme on top for extra aroma and a rustic finish.
Tips & Twists
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Storage: This tapenade keeps beautifully in the fridge for up to 2 weeks. Just store it in an airtight container, and give it a little stir before serving.
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Balsamic Glaze Swap: I love using fig balsamic glaze for a hint of sweetness, but don’t worry if you can’t find it — plain balsamic glaze works just as well!
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Green Olive: Use any green olives you enjoy. My go-tos are Nocellara or Hojiblanca — both have a smooth and fruity character that complements the briny Kalamatas.
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Serving Idea: Try spreading it on toasted sourdough, mixing it into warm pasta, or dolloping onto grilled chicken or roasted veggies.
To watch the recipe reel click here.
Enjoy!
