Olive Tapenade Italian Appetizer Recipe

Olive Tapenade is an elegant Italian appetizer recipe that is sure to wow your friends at family at your next dinner party! Join Eric from Simply Elegant Home Cooking as he demonstrates his unique take on this classic Italian dish! It is imperative to use the freshest and highest quality ingredients for this tapenade recipe! Most high end grocery stores will carry a wide array of Italian olives which is usually the best place to find them. Eric recommends using a combination of green and black olives, and be sure they are sourced from Italy. Also be sure that the rest of your ingredients such as the sun dried tomatoes and extra virgin olive oils are Italian so that your flavors all blend together nicely!
Ingredients:
-1 cup green Italian olives (Eric uses green Castelvetrano olives)
-1 cup black Italian olives (Eric uses black Cerignola olives)
-1/2 tablespoon capers, rinsed and drained
-6 Italian sun dried tomato halves
-1 clove garlic
-2 anchovy filets
-1/3 cup Italian extra virgin olive oil
-1/8 teaspoon black pepper
-1/4 teaspoon crushed red pepper flakes (optional)
-20 leaves fresh basil
-1 Roma tomato
-1 small shallot
-1/4 lemon, juiced
-Italian bread or crackers for serving
Directions:
-Rinse and drain the olives. Remove the pits if not done so already. Rinse and drain the capers.
-Use a sharp knife to mince the olives and capers into small bits, but do not pulverize them.
-Mince the sundried tomatoes and add them to the olives and capers in a bowl.
-In a mortar and pestle, mash the anchovies and garlic glove into a paste, and add to the bowl of olives, capers, and sundried tomatoes.
-Add in the juice of the lemon, the Italian extra virgin olive oil, black pepper, and the red pepper flakes if using.
-Finely dice the Roma tomato and the shallot, and add to the bowl.
-Use a sharp knife to chiffonade the basil leaves and add to the bowl. Use a spoon to stir and mix everything together thoroughly. It is a good idea to let the tapenade sit out at room temperature for 10-15 minutes before serving as this will help the flavors blend.
-Serve the Italian olive tapenade with crackers, or toasted Italian bread and enjoy!

[@MayimHastings]

Now THIS looks excellent! My Dad and i have lunch together once a week where we like to try cooking new things. This contains all of his favorite flavors and i know he hasn't had it before - slam dunk! I love that it's chunky style, too, it seems heartier and more satisfying. Absolutely beautiful! Thank you for sharing this 💖🙏🕊

[@cherylcrawford7570]

Oh, I love this flavor combination. My mouth is watering already.

[@charlottegreen3796]

Sorry, didn’t mean to hit the thumbs down icon. Love this very flavorful/fresh spread.

[@SimplyElegantHomeCooking]

Haha no worries, glad you enjoyed!

[@LazyCookPete]

Olive tappenade recipes have been discovered in Roman literature, so this tasty appetiser has been around for a couple of thousand years at least! 😋👍🌟

[@SimplyElegantHomeCooking]

Haha and here I thought I was clever just discovering it the other day!

[@thegourmetgambit4238]

A true gallant tapenade recipe Eric, a combination of noble ingredients indeed!

[@SimplyElegantHomeCooking]

The quality of the ingredients is key for this tapenade!

[@thegourmetgambit4238]

I agree with you Eric!

[@rexbeavers6746]

Yes! One with some tomato and shallot! I’ll be making this one.

[@SlaughterFoodCreations]

Definitely a good mix of great ingredients. Definitely don't want to pulverize them! Great tip.

[@SimplyElegantHomeCooking]

Oh no, the texture is key. You can cut up finer than I did but a food processor is a big no no in my opinion!

[@degraham9198]

There are so many tasty tapenades and types of bread.

[@SimplyElegantHomeCooking]

Yes there certainly are!

[@dawntriciahamilton7392]

Beautiful... Looks delish

[@SimplyElegantHomeCooking]

Thanks! Glad you enjoyed!

[@umamadetiskitchen]

Very nice first view first like 👌👍

[@SimplyElegantHomeCooking]

Haha wow that was fast! Thanks for watching!

[@LTTPUK]

I was on the edge of my seat waiting, waiting, waiting ... Yes - and finally the lemon juice goes in!! This looks and sounds so yummy!!

[@SimplyElegantHomeCooking]

It really was delicious. The most important thing is to use a knife and not a food processor for chopping things up!

[@williamcrawford4529]

Your tapenade appetizer looks delicious! Plus, its easy enough for an amateur like me to make. In fact, along with some Parmesan Reggiano or Pecorino Romano cheese, I could make it my entire meal. Of course, with a nice dry glass of Pinot Grigio!

[@SimplyElegantHomeCooking]

Yes this one is delocious! It was a full meal for me too after making this!

[@momforfreedom9191]

Thank you for the video, Eric! Making this for my family of five tonight. Can’t wait! 😋

[@SimplyElegantHomeCooking]

Thanks! I hope your family enjoyed!

[@MonicaMovieStar]

Your work and videos are beautiful !!

[@SimplyElegantHomeCooking]

Thank you!!!

[@yesyoga]

Great looking recipe! 👏🏼👏🏼👏🏼✅

[@nilocai]

Looks yummy and I like your culinary lingo

[@SpainonaFork]

that is an amazing tool to remove the pit!!!!!! these toast are right up my alley Eric, dang they came out looking AMAZING

[@SimplyElegantHomeCooking]

Oh yes, the olive pitting tool is a no brainer for this one!

[@Shafeeqlabezayka]

Mouthwatering recipe🤤 Amazing👍😍

[@SimplyElegantHomeCooking]

Thanks!

[@cyndifoore7743]

I’m going to have to make my French version of tapenade and compare it to your version Eric. I know the one I make is delicious but this one sounds so good too, almost a cross between tapenade and bruchetta.

[@SimplyElegantHomeCooking]

Yes this is really more of a technique than a recipe, per se. You can use ingendients from the same region and also customize to your tastes!

[@ayronsmama05]

I want to make this just to have in my frig for a few days for snacks, lol.

[@SimplyElegantHomeCooking]

Haha yes I think of it more as a dish to serve to fancy get-togethers but no reason at all not to enjoy on a regular day too!

[@SaidAlSeveres]

Yum! I like this video and recipe!

[@SimplyElegantHomeCooking]

Thanks! I am glad you like it!

[@user-wp9vg5eo1f]

This is very good work i love it

[@pennyjane9906]

Looks great!

[@SimplyElegantHomeCooking]

Thanks!

[@baliksupper6043]

Lovely!!

[@SimplyElegantHomeCooking]

Thanks!

[@grrmtthgrrmtth3000]

Thanks

[@user-zm4qx3kh4e]

Italian pizza always very tastes 👍

[@Larabaggley]

Lovely recipe I must try!

[@SimplyElegantHomeCooking]

Thanks! This one is really really good!

[@wshiwa]

the way you speak really reminds me of ina Garten and its so nostalgiac and just makes me really happy❤

[@SimplyElegantHomeCooking]

Thanks! I love her too and have purchased a number of her books.

[@jacknjanesshowtell9499]

That looks tasty.

[@SimplyElegantHomeCooking]

Thanks!

[@veecee3669]

Lovely!

[@SimplyElegantHomeCooking]

Thanks! Hope you give it a try!

[@veecee3669]

Simply Elegant Home Cooking I most definitely will, this tapenade, with some rustic, crusty bread, perhaps some cheese and salumi, a perfect meal!

[@user-wp9vg5eo1f]

Bravo io piace

[@biendereviere]

I’m used to smooth tapenades, but this looks amazingly delicious!

[@marciaslaughter5654]

Yum! Thanks for sharing that!

[@SimplyElegantHomeCooking]

Thanks! Glad you enjoyed!

[@Khodam101]

Love it, thank you❤️💐

[@SimplyElegantHomeCooking]

Glad you enjoyed it!

[@Marginal391]

Beautiful. Thank you :-).

[@SimplyElegantHomeCooking]

Thanks! Glad you enjoyed.

[@ArtandAlgorithms]

This recipe made me a subscriber!

[@sayedaountaqvi8392]

Yes it good❤

[@LassesFoodAndBarbecue]

Great appetizer Eric! I love it

[@SimplyElegantHomeCooking]

Thanks so much Lasse!

[@LoveThatBitecom]

That's a fantastic toll to remove the pit 😉 thank you for sharing this wonderful recipe! I will definitely try it!

[@SimplyElegantHomeCooking]

Oh yes, that was worth the $10 it cost easily. It works on cherries too!

[@GotchaDastardlyPeeps]

@@SimplyElegantHomeCooking what is the brand of that olive tool? (GREAT recipe! Gonna make it )

[@jacquiwhitehouse2924]

Hi I’ve been watching about three tapenade recipes here on KZbin & after say all very different,all look very yummy 😋 but have to go with yours as I like how it’s made without a food processor. I now only own a nutra bullet which would make it into a paste or liquidised, however I do have my chefs knives 🔪 still & a mazola ( I think it’s called that) a blade that has two handles & you rock it to chop it,so your in control of the end result. Thank you for sharing, & will be trying it out. Ps new subscriber 👌👌👌👍👍

[@SimplyElegantHomeCooking]

So glad you will be trying the tapenade! Yes, I prefer the texture when just using a knife. I can't imagine wanting to blitz this up but that is how most people do it. Glad to have you as a subscriber!

[@duchesscate7817]

Yum!

[@SimplyElegantHomeCooking]

Haha that was my reaction when I tasted it!

[@user-wp9vg5eo1f]

This is very good work i love it 2:07

[@RetiredSchoolCook]

VERY NICE SO TASTY SO DELICIOUS WHEN YOU ADDED THE ANCHOVIES I SMILED I LIKE ANCHOVIES WONDERFUL RECIPE THANK YOU

[@SimplyElegantHomeCooking]

Ah yes they add a nice touch. I used to be afraid to use them but they blend right in with the tapenade.

[@RetiredSchoolCook]

@@SimplyElegantHomeCooking I PUT THEM OR THE PASTE IN MY PASTA SAUCE VERY DELICIOUS

[@SimplyElegantHomeCooking]

@@RetiredSchoolCook i have done that too with Pasta Puttanesca!

[@shazmirshahi4973]

Thank you for this wonderful video I didn't have any anchovies so I used Persian Dill cucumber pickle instead and it came out beautiful

[@SimplyElegantHomeCooking]

That sounds great! The anchovies are traditional but are not mandatory.

[@maychoukane5164]

Super cool ! The Manuel bleeding thing can be find anyway in Africa for less than 2dollars ❤ love from Ghana 🇬🇭

[@SimplyElegantHomeCooking]

Oh wow! Interesting to hear that these videos are being watched so far away!

[@alexblaze8878]

Well done video!

[@SimplyElegantHomeCooking]

Thanks so much!

[@jamesw7072]

Great recipe. I've been making bruchetta lately or what I thought was bruchetta but I see most classic bruchetta recipes don't have olives, just tomatoes, basil, garlic, salt/pepper, olive oil/balsamic vinegar on sliced toasted italian bread. If I do half tomato and olives am I doing more of a tapenade than a bruchetta?

[@SimplyElegantHomeCooking]

I think there’s some overlap between the dishes…although the classic bruschetta is tomato basil and balsamic you can definitely customize with some olives…although when olives are the base of the dish like in this video I’d say that’s definitely a tapenade!

[@pete35901]

An olive depitter...i must have one

[@SimplyElegantHomeCooking]

Lol they sure do make the process go faster and it was only like $10 if I remember correctly.

[@cyndifoore7743]

I would think the basil would be overpowering. I use thyme and no tomatoes or onion but I’m adding some shallots to see how it tastes wit them. Crostini is my favorite delivery system too. Yours does look delicious.

[@SimplyElegantHomeCooking]

The basil adds a nice touch but you can substitute other fresh herbs if you prefer.

[@MrAngryGnome]

This dish served with a side of cheese (like Manchego) would be amazing!

[@SimplyElegantHomeCooking]

Oh yes, this is great with a meat and cheese plate.

[@rainbocatz6376]

I made a similar version recently, but it didn't carry over to the next day very well.

[@user-zn5il5jz9v]

Mi piace

[@ianhobbs4984]

This looks great except the two items I cannot eat Tomato and Chili. But I can see a good option by adding tinned Sardines with no salt in them.

[@user-iq1qp9rt2q]

Olive 🎉

[@rockyboy976]

Eric - my friend. Fantastic video. Tell me something honestly. I am a get stuff done quick guy. How about I put the Olives, Capers, Sun dried Tomatoes, garlic and fish fillet that you mentioned in a grinder and mix it up? I know u said something about polarization but whats the definition of it? Does it really matter? I know Chef's are very particular about this kind of stuff but I am looking for a quick and easy recipe. By the way, whats the ratio of Olives: Capers: Sun Dried Tomatoes?

[@SimplyElegantHomeCooking]

Ronald, you can definitely use a food processor to speed this up and that is actually how most would prepare a tapenade. I do like the control of a knife but it is a matter of preference. Just blitz it for a few seconds at a time and stop when the desired consistency is achieved. I left mine quite coarse in the video but you can certainly take it further if you prefer. The olives are the star of the dish so I would probably use about a 5:1 ratio of olives to sun dried tomatoes and just a pinch of the capers.

[@rockyboy976]

@@SimplyElegantHomeCooking Many thanks for your reply. I tried it and ur recipe seems better than Jamie Oliver"s... :-) However, I dont understand why everyone uses lime juice....Its like adding salt or tamarind juice to this.....Its a similar taste and makes it more bitter...

[@kimseger5794]

that served on slices of dry solomi alone is fine ganna add some mazza

[@SimplyElegantHomeCooking]

Oh yes I often pair this up with salami and other cured Italian meats!

[@ABCA773]

if I never eat another olive again we might survive lol

[@williamblake989]

The tapenade comes from Provence in France, not from Italy. There's no tomatoes, no lemon, no shallot, no basil in tapenade. There's no such thing as Italian bread. Each region in Italy has its own bread. it.wikipedia.org/wiki/Tapenade : La tapenade è un piatto provenzale composto da purea di olive finemente tritate, capperi, acciughe sotto sale, aglio e olio d'oliva. Il suo nome deriva dalla parola occitana "tapenas" che significa "capperi". Si tratta di un cibo diffuso nel Midi della Francia, dove, in genere, è consumato come antipasto, spalmato sul pane. A volte è usato anche come farcitura di carni di volatili nelle portate principali. en.wikipedia.org/wiki/Tapenade : Tapenade (French pronunciation: ​[tapəˈnad]; Occitan: tapenada [tapeˈnadɔ]) is a Provençal[1] name for a spread, condiment and culinary ingredient consisting of puréed or finely chopped olives, capers, and anchovies.[2] Its name comes from the Provençal word for capers, tapenas (pronounced [taˈpenɔs]). It is a popular food in the south of France, where it is generally eaten as an hors d'œuvre spread on bread, and sometimes used to stuff poultry for a main course.

[@SimplyElegantHomeCooking]

Thanks for the lesson.

[@ebaysingh09]

Thanks for the recipe Can I used canned olives or do I need fresh?

[@SimplyElegantHomeCooking]

You can get very high quality olives in the glass bottles, since they are salted and preserved I think that would work just fine.

[@laurenthallez]

Very nice Italian version Eric but Tapenade is actually from Provence in France

[@SimplyElegantHomeCooking]

Oh wow I did not know that! I will have to try a French tapenade soon!

[@rainbocatz6376]

Then how come recipes were found in ancient Rome? Which came first: the chicken or the egg? (Edit: maybe more recent versions of tapenade came from Provence?)

[@fatimazahra4321]

👍

[@nicolasryan5734]

I always found it at Italian restaurant

[@SimplyElegantHomeCooking]

Yea a nice Italian restaurant will have it...but you can make it yourself too!

[@nicolasryan5734]

@@SimplyElegantHomeCooking yes it taste delicious too Buttery bread and tasty olives but the olives in Italian restaurant taste like tomatoes

[@SimplyElegantHomeCooking]

Ah yes, you can find great quality olives now at the Mediterranean bar in any high end grocery store!

[@nicolasryan5734]

@@SimplyElegantHomeCooking thanks I hope it's my best Italian recipe

[@hawkeyeNL783]

Great mouth watering recipe, no doubt! But... I'm unfortunately one of those who weird out on anchovies. Can I add worcestershire sauce or soy sauce, just a bit, to alternate the anchovy?

[@SimplyElegantHomeCooking]

The recipe will still work without anchovies...but you do know they are one of the ingredients in Worchestershire sauce!

[@hawkeyeNL783]

@@SimplyElegantHomeCooking Thanks and yes I'm aware. Problem is, anchovies , where I live, are like locating a gold mine. Also a lot less hectic, so I guess I'll just add some worcestershire sauce then. Thank you 😁👍🏻

[@vinssbenz4240]

In italiano si chiamano bruschette e si possono fare in 1000 modi differenti, è un piatto classico estivo

[@markedward1137]

I dont have a mortar and pestle. Can I just finally chop the anchovies and garlic mixture?

[@SimplyElegantHomeCooking]

Oh yea that works. You can also use the broad side of the knife after you mince it up to turn it into a paste.

[@lindamallocci3800]

0:16

[@jamesdupre1741]

It served cold or hot please ?

[@SimplyElegantHomeCooking]

Cold or room temp will work.

[@MarynJohnForever]

Tappenade is total yarm.

[@SimplyElegantHomeCooking]

Yes I love it.

[@olgabagur2110]

Titl ovog video zapisa je van svake kritike i lomentara.

[@SimplyElegantHomeCooking]

I had to use a Slovenian to English translator to decipher your comment: The subtitle of this video is beyond criticism. Assuming that is an accurate translation, I am curious to know why you think so.

[@phdgkos47952]

salsa for crackers

[@hadiamakhloufbianca6128]

Delice 🤤

[@frenchysbythefrenchtouch2492]

Tapenade is from the south of france ( my neck of the woods 45 years ago) and we only use Nicoise or kalamata oilives if you cant find Nicoise olives. Its name comes from the Provençal word for capers, tapenas .Anybody can make videos about anything today. Get it right body!!!

[@SimplyElegantHomeCooking]

One of my favorite parts of cooking is putting my own spin on a dish…I took a traditionally French dish and put an Italian spin on it.

[@kayfrank9760]

The sniffing in the end.. I don't know..

[@SimplyElegantHomeCooking]

Hmm not sure what that is in reference to but thanks for watching!

[@ceolbeats7182]

You don't need to add anchovy fish full of plastics now, sadly add sun dried tomatoes instead for healthier option, if you like sea taste just add pinch of spiralling powder or dried sea weed, 👍🏻

[@SimplyElegantHomeCooking]

I really like the flavor that the anchovies add but that does sound like a good way to substitute for those who don't like anchovies.

[@ceolbeats7182]

Simply Elegant Home Cooking Or 4those who now realise the oceans are full of plastics😞& eating dead animals is weird, a good chef can re create every flavour with out killing animals, have you ever tried making Seitan ??

[@gabyvilla1659]

Too long video don't needed

[@yanelismartinez5635]

Esto es una truffa. Te contactan para que des like a pagamento. Estén atentos

[@domenicogianfilippi3228]

As an italian, this recepie is not so good

[@user-fy2xz5sd5b]

Fake😂

[@user-wp9vg5eo1f]

This is very good work i love it

[@stevenrauschelbach5913]

👍

[@SimplyElegantHomeCooking]

Thanks!

[@liubov777ln]

Mi piace