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Black olive tapenade in five minutes flat: one can of black olives and a cup of raw walnuts puréed with garlic, salt, vinegar, and a thin stream of olive oil until it turns into a thick, scoopable spread. It's the dip our boys ask for by name — good on cucumber rounds and carrot sticks, and even better rolled up inside pepperoni slices.
Pro Tips
- Strain and rinse the canned olives before they go in — washing off the brine keeps the tapenade tasting of olives rather than the can.
- Purée the olives and walnuts alone for the full minute on high before adding anything else; the nuts need that head start to break down into a paste rather than a meal.
- Add the garlic, salt, and vinegar second and only pulse a few times — garlic puréed too long in a food processor turns sharp and hot.
- Pour the oil in a thin stream with the machine running, and stop when a thick paste forms; over-oiling turns spread into soup. Scrape down the sides and blend once more for a smooth finish.
- Take the chill off before serving — tapenade served straight from the fridge tastes muted, so let it sit at room temperature for a bit.
Frequently Asked Questions
How long does black olive tapenade keep?
At least a week refrigerated in a sealed container — the olive oil may firm up when cold, so stir it and let it come toward room temperature before serving.
What's the best way to serve olive tapenade?
As a dip for cucumber rounds and carrots, or spread and rolled into pepperoni slices — those two are the house favorites.
Should tapenade be served cold or at room temperature?
Either works, but room temperature tastes best — cold mutes both the olive flavor and the aroma of the olive oil.
Can I use jarred instead of canned olives?
Yes — any plain black olives work. Just keep the quantity similar to a six-ounce can and rinse whatever brine they came in off first.
Recipe Card
Ingredients
Method
- 1. In food processor or blender, purée olives and walnuts for one minute on high.
- 2.
- Add garlic, salt, and vinegar and pulse a few times.
- 3. With processor on high, pour in oil in thin stream until a thick paste forms (scrape the sides and blend again until smooth).
- 4.
- Serve at room temperature or cold; store in the refrigerator for at least a week.
