Olive Tapenade Recipe without Anchovies

This Olive Tapenade Recipe works well on flatbread, focaccia, and even frittata. Check out how versatile it is.

Course Side Dish
Cuisine French, Italian, Mediterranean, tuscany
Prep Time 5 minutes
Total Time 5 minutes
Servings 10 people
Calories 83 kcal



  • 1/2 lb. Kalamata olives pitted
  • 1 clove garlic minced
  • 1 tbs basil chopped
  • 1 teaspoon rosemary chopped
  • 4 tbs grapeseed oil drissled
  • 1 tbs black pepper cracked
  • 1 whole lemon zested
  • 2 tbs lemon juiced
  • 1 tbs. capers



  1. In a food processor add Kalamata olives and garlic and capers

  2. pulse on medium for 15 seconds

  3. transfer to mixing bowl

  4. fold in, chopped basil, lemon zest, lemon juice, chopped rosemary, black pepper.

  5. drizzle grapeseed oil to coat.

Recipe Notes

Some recipes call for anchovies. If this is up your alley, be sure to lightly rinse canned anchovies under cold water.  Anchovies unless specified are always marinated in a brine. Lightly washing them will remove most of the salt.  Keep in mind most commercial Kalamata olives are soaked in a brine too,  this will also alter the sodium level for those who are salt-conscious.