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Home » Appetizers and Snacks » Olive Tapenade Recipe

Olive Tapenade Recipe

Profile photo of chef Jessica Randhawa of The Forked Spoon Jessica Randhawa
March 13, 2023
5 from 3 votes


Last Updated April 26, 2023 | 0 Comments

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Olive Tapenade is the perfect appetizer for any occasion, whether you’re hosting a party or just looking for a tasty snack. For this incredible tapenade appetizer, briny green olives, marinated artichokes, fresh garlic, olive oil, and bright lemon are layered over a tangy goat cheese spread and crunchy crostini for a perfectly gorgeous and irresistible bite-size snack. 

Olive Tapenade in a bowl surrounded by Crostini slices

Why You’ll Love Olive Tapenade 

Olive tapenade is a popular appetizer in France that is traditionally made with olives, capers, anchovies, and olive oil. My twist on the traditional recipe produces a slightly chunkier and less pasty spread. 

Satisfying and delicious, this mouthwatering olive tapenade recipe is served layered atop crusty baguette slices smeared with creamy goat cheese. A fan favorite and a huge hit at any gathering. Plus, the best part is the quick prep time before serving. In less than 20 minutes, you will have a fabulous and memorable appetizer ready to serve and enjoy. Get ready to impress your guests with this easy and delicious recipe!

Olive Tapenade in bowl with a spoonful on top

How to Make Olive Tapenade 

For the olive tapenade: Add all the ingredients to a large food processor and pulse until finely chopped. Transfer to a large bowl and serve immediately or store in the fridge (yes, that’s all it takes!). 

For the herbed goat cheese spread: Mix the cream cheese (brought to room temperature) and herbed goat cheese in a medium bowl until well combined. 

For the crostini: Preheat the oven to 350 degrees Fahrenheit. Thinly slice the baguette and brush each piece with a thin layer of olive oil and sprinkle with salt. Transfer to the oven and toast until golden, about 5-8 minutes. 

Top each crostini with cheese spread and tapenade and serve on a pretty platter or cheese board.

Leftovers and Storage

Keep leftover tapenade stored in an airtight container in the refrigerator for up to 5 days.

You may also freeze leftover tapenade. Transfer the tapenade to freezer-friendly jars or containers and transfer it to the freezer for up to 3 months. Thaw overnight in the refrigerator before serving.

More Appetizer Recipes:

  • Baked Brie
  • Garlic Aioli
  • Homemade Phyllo Cups with Hummus (3 ways!)
  • Cheesy Mashed Potato and Herb Stuffed Mushrooms
  • Potato Skins
  • Pigs in a Blanket

If you try making this Olive Tapenade Recipe, please leave me a comment and let me know! I always love to hear your thoughts.

Olive Tapenade appetizer with bite taken out
Easy Lemony Olive Tapenade Crostini

Olive Tapenade

5 from 3 votes
Chef: Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa
Olive Tapenade is the perfect appetizer for any occasion, whether you're hosting a party or just looking for a tasty snack. For this incredible tapenade appetizer, briny green olives, marinated artichokes, fresh garlic, olive oil, and bright lemon are layered over a tangy goat cheese spread and crunchy crostini for a perfectly gorgeous and irresistible bite-size snack. 
Print Recipe Pin Recipe Rate Recipe Save Saved!
Prep Time 10 minutes mins
Cook Time 8 minutes mins
Total Time 18 minutes mins
Course Appetizer, Snack
Cuisine American
Servings 10 servings
Calories 307 kcal

Ingredients
 
 

FOR THE TAPENADE

  • 1 cup Black Olives - pitted and halved
  • 1 cup Green Olives - pitted and halved
  • 1 cup marinated artichokes - roughly chopped
  • 1 lemon zested
  • 1 lemon juiced
  • 3 cloves garlic - roughly chopped
  • 1 tablespoon olive oil
  • 4 basil leaves - roughly chopped

FOR THE CHEESE SPREAD

  • 4 ounces cream cheese
  • 4 ounces herbed goat cheese

FOR THE CROSTINI

  • 1 baguette - sliced 1/2 inch thick
  • ½ cup olive oil
  • Course ground salt
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Instructions
 

  • FOR THE TAPENADE: place all the ingredients for the tapenade in the bowl of a large food processor. Attach the lid and pulse a few times before removing the lid and scraping the sides of the bowl. Repeat until all ingredients are finely chopped. Scoop into a large bowl and serve immediately or refrigerate in a sealed container until ready to eat.
  • FOR THE CHEESE SPREAD: In a medium bowl mix together the cream cheese with the herbed goat cheese until fully combined (*this will be a little easier if cheeses are at room temperature).
  • FOR THE CROSTINI: Preheat oven to 350 degrees. Arrange baguette slices on a large baking sheet in an even layer. Using a pastry brush, brush both sides with oil and season with salt. Bake until golden, approximately 6-10 minutes.
  • Top each crostini with a thin layer of cheese spread and lemony olive tapenade.

Video

Nutritional Information

Calories: 307kcal | Carbohydrates: 15g | Protein: 5g | Fat: 25g | Saturated Fat: 6g | Cholesterol: 17mg | Sodium: 727mg | Potassium: 58mg | Fiber: 2g | Sugar: 1g | Vitamin A: 585IU | Vitamin C: 6.4mg | Calcium: 66mg | Iron: 1.3mg

(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)

Keyword Olive Tapenade, Olive Tapenade Crostini, Olive Tapenade Recipe
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About Jessica

Profile photo of chef Jessica Randhawa of The Forked Spoon

Chef Jessica Randhawa leads The Forked Spoon. A world traveler, Jessica developed her passion for culinary arts while adventuring. With her recipes making their way onto renowned platforms such as Women's Health, Daily Mail, Al Jazeera, and Fox News, she's marked her presence in the culinary world. Jessica's academic credentials include a Bachelor of Science from the University of California.

169 shares
Profile photo of chef Jessica Randhawa of The Forked Spoon

About Jessica Randhawa

Chef Jessica Randhawa leads The Forked Spoon. A world traveler, Jessica developed her passion for culinary arts while adventuring. With her recipes making their way onto renowned platforms such as Women's Health, Daily Mail, Al Jazeera, and Fox News, she's marked her presence in the culinary world. Jessica's academic credentials include a Bachelor of Science from the University of California.

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Chef Jessica Randhawa of The Forked Spoon

I’m Jessica, the chef behind The Forked Spoon, where I share my delicious recipes along with my kitchen tips and expert advice to transform your everyday cooking into a gratifying culinary experience. Learn more about me→

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