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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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