This flavorful tapenade is easy to make, and works well as an appetizer or accompaniment for roasted meats.
Course Appetizer
Cuisine French
Keyword olive tapenade, tapenade
Prep Time 5 minutes
Total Time 5 minutes
Servings 8 (makes about 1.25 cups)
Calories 56kcal
Author Joanne Ozug


  • 1 cup castelvetrano olives pitted
  • 1/2 cup lecino olives pitted
  • 1/4 cup lightly packed fresh Italian parsley leaves
  • 3 tbsp extra virgin olive oil (high-quality)
  • 1 large garlic clove minced
  • 1/2 tsp crushed red pepper flakes


  • Place all ingredients into a food processor and pulse until well chopped, but not pureed.
  • Store leftovers in the refrigerator for up to 2 weeks.


Feel free to use other types of high-quality olives in this recipe. You can use any mix of olives totaling 1.5 cups.


Calories: 56kcal | Fat: 6g | Sodium: 264mg | Potassium: 11mg | Vitamin A: 195IU | Vitamin C: 1.7mg | Calcium: 11mg | Iron: 0.2mg