![\"\"](\"https:\/\/allurebytess.com\/wp-content\/uploads\/2025\/10\/img_9344-1440x1920.jpg\")
<\/figure>\n<\/div>\n\n\nWhat Is Tapenade?<\/strong><\/h2>\n\n\n\nTapenade is essentially a minced olive paste that you spread on bread, toasts, or even crackers. In France, we love to open a jar of this during ap\u00e9ro, the afterwork mini-meal prior to dinner that is often paired with a glass or two of wine or a nice cocktail. Tapenade itself is quite expensive and often includes anchovies, which I never understand as the classic recipe does not. While you cannot taste it, it\u2019s all mental for me and I always had to hunt for a jar without it. The results were okay, but sometimes a bit disappointing. Until I decided to try making it myself. <\/p>\n\n\n\n
Ingredients for Tapenade:<\/strong><\/h2>\n\n\n\nIn order to make this delicious spread, you just need a small assortment of ingredients and a blender. I personally use my trusty food processor, just like I do for my homemade butter which you can find here: Why I Stopped Buying Butter (And Started Making It Instead And You Can Too!)<\/a> You can find my food processer, which I cannot recommend enough, here<\/a>. <\/p>\n\n\n\n\n- Two gloves of garlic<\/li>\n\n\n\n
- 1 cup of pitted<\/strong> black olives<\/li>\n\n\n\n
- 1 tbsp of capers<\/li>\n\n\n\n
- 1 tbsp of olive oil <\/li>\n\n\n\n
- 1 tbsp of lemon juice<\/li>\n\n\n\n
- 3 tsp of dried parsley (or 3 tbsp of fresh parsley)<\/li>\n\n\n\n
- Salt & pepper to taste<\/li>\n<\/ul>\n\n\n\n
![\"\"](\"https:\/\/allurebytess.com\/wp-content\/uploads\/2025\/10\/img_0098-1440x1920.jpg\")
<\/figure>\n<\/div>\n\n\nThat is it! I can usually make tapenade a good 2-3 times depending on the size of the tub of olives that I purchase. Plus, these ingredients last quite a while, so there is no need to rush. You can make it at your convenience.<\/p>\n\n\n\n
Of course, you will need something to put the tapenade on. I make my own bread, but I tend to prefer fresh baguette (like a proper French woman) or sourdough. However, any type of bread will work. I also love to pair this with different types of cheese or, even better, on grazing plates. You know the kind that is loaded with bread, cheese, charcuterie, baby pickles\u2026 I am getting hungry just thinking about it!<\/p>\n\n\n\n
Tapenade Recipe:<\/strong><\/h2>\n\n\n\nHonestly, I\u2019m using the term \u201crecipe\u201d rather loosely. It\u2019s so simple, I\u2019m pretty sure I could train my cat into doing it himself. <\/p>\n\n\n
\n![\"how](\"https:\/\/allurebytess.com\/wp-content\/uploads\/2025\/10\/img_0073-e1761331528357.jpg\")
<\/figure>\n<\/div>\n\n\nStart by adding your two cloves of garlic in your blender or food processor until finely minced. Then, add in the rest of your ingredients except the salt and better and mince until it is well blended. You\u2019ll want to scrape down the sides and add in your salt and pepper to taste and give it one last blitz. And that is it! Homemade tapenade, ready in literal minutes. <\/p>\n\n\n
\n![\"tapenade](\"https:\/\/allurebytess.com\/wp-content\/uploads\/2025\/10\/img_0072-e1761331568408.jpg\")
<\/figure>\n<\/div>\n\n\nI store mine in an airtight mason jar in the fridge and it does last a few weeks for me. Well it can, but it usually does not make it that long in my home! <\/p>\n\n\n\n
Final Thoughts: <\/strong><\/h2>\n\n\n\nI truly hope that you\u2019ll give homemade tapenade a try. It truly feels like a little bite of the south of France and it will certainly level up your snacking. <\/p>\n\n\n\n
The trick is to have good quality black olives. If you go for generic canned olives that barely have a taste, you will be disappointed. Kalamata is king, but any strong black olive will do. If you\u2019re really feeling adventurous, we do make green tapenade as well with, you guessed it, green olives! <\/p>\n\n\n
\n![\"delicious](\"https:\/\/allurebytess.com\/wp-content\/uploads\/2025\/10\/img_0074-e1761331773547.jpg\")
<\/figure>\n<\/div>\n\n\nTapenade is something that I\u2019ll make a few times a month during the \u201coff\u201d season and weekly during the summer. It\u2019s just that good! I never tire of it and can easily down a whole jar by myself. I mean, it beats chips, right? <\/p>\n\n\n\n
Subscribe<\/strong><\/h2>\n\n\n\nMake sure to subscribe <\/strong>in order to get a weekly email reminding you of my new blog post. \ud83d\ude42 I appreciate you!<\/p>\n\n\n
In order to make this delicious spread, you just need a small assortment of ingredients and a blender. I personally use my trusty food processor, just like I do for my homemade butter which you can find here: Why I Stopped Buying Butter (And Started Making It Instead And You Can Too!)<\/a> You can find my food processer, which I cannot recommend enough, here<\/a>. <\/p>\n\n\n\n That is it! I can usually make tapenade a good 2-3 times depending on the size of the tub of olives that I purchase. Plus, these ingredients last quite a while, so there is no need to rush. You can make it at your convenience.<\/p>\n\n\n\n Of course, you will need something to put the tapenade on. I make my own bread, but I tend to prefer fresh baguette (like a proper French woman) or sourdough. However, any type of bread will work. I also love to pair this with different types of cheese or, even better, on grazing plates. You know the kind that is loaded with bread, cheese, charcuterie, baby pickles\u2026 I am getting hungry just thinking about it!<\/p>\n\n\n\n Honestly, I\u2019m using the term \u201crecipe\u201d rather loosely. It\u2019s so simple, I\u2019m pretty sure I could train my cat into doing it himself. <\/p>\n\n\n Start by adding your two cloves of garlic in your blender or food processor until finely minced. Then, add in the rest of your ingredients except the salt and better and mince until it is well blended. You\u2019ll want to scrape down the sides and add in your salt and pepper to taste and give it one last blitz. And that is it! Homemade tapenade, ready in literal minutes. <\/p>\n\n\n I store mine in an airtight mason jar in the fridge and it does last a few weeks for me. Well it can, but it usually does not make it that long in my home! <\/p>\n\n\n\n I truly hope that you\u2019ll give homemade tapenade a try. It truly feels like a little bite of the south of France and it will certainly level up your snacking. <\/p>\n\n\n\n The trick is to have good quality black olives. If you go for generic canned olives that barely have a taste, you will be disappointed. Kalamata is king, but any strong black olive will do. If you\u2019re really feeling adventurous, we do make green tapenade as well with, you guessed it, green olives! <\/p>\n\n\n Tapenade is something that I\u2019ll make a few times a month during the \u201coff\u201d season and weekly during the summer. It\u2019s just that good! I never tire of it and can easily down a whole jar by myself. I mean, it beats chips, right? <\/p>\n\n\n\n Make sure to subscribe <\/strong>in order to get a weekly email reminding you of my new blog post. \ud83d\ude42 I appreciate you!<\/p>\n\n\n\n
<\/figure>\n<\/div>\n\n\nTapenade Recipe:<\/strong><\/h2>\n\n\n\n
<\/figure>\n<\/div>\n\n\n<\/figure>\n<\/div>\n\n\nFinal Thoughts: <\/strong><\/h2>\n\n\n\n
<\/figure>\n<\/div>\n\n\nSubscribe<\/strong><\/h2>\n\n\n\n