Spain on a Fork > All Recipes > Tapas > Homemade Olive Tapenade
All Recipes, Tapas / July 23, 2017

Homemade Olive Tapenade

– Homemade Olive Tapenade Recipe –

There are few appetizers that really stand out for me, and a good homemade olive tapenade is definitely on my list. Now, there are so many different ways to make an olive tapenade, and most recipes call for anchovies, and let me tell you I LOVE anchovies….but not in my olive tapenade. So, I had to find a way to make this classic appetizer without anchovies, yet still bring out that incredible flavor the original has. After playing with different types of ingredients, I came up with what I think is, the greatest homemade olive tapenade ever! This recipe uses simple ingredients and is super easy to make. On a side note, everyone uses a food processor to make olive tapenade, I went old school and made it in the mortar, it gives it a chunkier texture, and in all honesty, it taste better. Watch the video below on how to make this homemade olive tapenade and be prepared to feast your taste buds. Salud!

Watch the Video Below on How to Make this Homemade Olive Tapenade Recipe

Homemade Olive Tapenade

Prep Time 20 minutes
Total Time 20 minutes
Servings 4
Author Albert Bevia @ Spain on a Fork


  • 1/2 Cup Black Pitted Olives
  • 1/2 Cup Pimento Stuffed Spanish Green Olives
  • 2 Tbsp Capers
  • 1 Clove of Garlic
  • 2 Tbsp Extra Virgin Spanish Olive Oil
  • 1 Tsp Fresh Lemon Juice
  • 1/2 Tsp dried Thyme
  • 1/2 Tsp dried Oregano
  • Sea Salt
  • Freshly Cracked Pepper


  1. Grab 1/2 cup of black pitted olives, 1/2 cup of green spanish olives and 2 tablespoons of capers, add to a strainer and rinse with water, then pat dry
  2. Finely mince 1 clove of garlic, add it to a mortar, add the olives and capers to the mortar, and start to pound with a pestle until you form a paste
  3. Add 1/2 teaspoon of dried thyme, 1/2 teaspoon of dried oregano, a pinch of sea salt, some freshly cracked black pepper, and mash together with the olive mixture
  4. Next add 1 teaspoon of fresh lemon juice, 2 tablespoons of extra virgin Spanish olive oil and mix everything together
  5. Cover the olive tapenade with some seran wrap and add it to the fridge for at least 1 hour to let all the flavors develop
  6. Serve with some garlic toast or pita chips and enjoy!

Recipe Notes

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  1. Stacey @ The Sugar Coated Cottage

    Great video! I really like that you used the mortar so there was still a great texture. Definitely going to try this! Take care.

    22 . Jun . 2018
    • Spain on a Fork

      This tapenade is amazing, thanks so much for your comment Stacey 🙂

      22 . Jun . 2018
  2. Kathy Marroquin

    Hello there I really want to make this and it sounds delicious! I just would like to know this serving amount how much it approximately makes in weight. I like making all my calculations this way but thank you!

    20 . Feb . 2018
    • Spain on a Fork

      Hello Kathy, I honestly could not tell you the exact weight of this recipe, but it does make about 1 cup of olive tapanade, which is 5 ounces or about 1/3 of a pound, hope that helps 🙂

      20 . Feb . 2018

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