Olive Tapenade

Olive Tapenade on Loaded Hummus Dip

“Someone brought some hummus topped with olive tapenade to a Davis Chorale rehearsal for our snack break and since then it has become my preferred way to serve hummus.” – April Ferre

Olive Tapenade

Course: Appetizer
Cuisine: Mediterranean


  • 1 Cup Castelvetrano Olives Pitted
  • 1/2 Cup Kalamata or Nicoise Olives Pitted
  • 1/4 Cup Parsley Lightly Packed
  • 1 Tablespoon Capers Drained & Rinsed
  • 2 Cloves Garlic Minced
  • 1/4 Cup Extra Virgin Olive Oil
  • 1 Tablespoon Lemon Juice
  • 1 Teaspoon Anchovy Paste Optional


  • Combine all ingredients in a food processor and pulse about 10 times, then scrape down sides of the jar.
  • Pulse another 5 to 10 times until well chopped but not pureed until you reach your desired texture.
  • Serve on crackers, crostini, on top of hummus or on sandwiches.

2021 Adapted Recipe – April Ferre – Adapted from Cookie and Kate

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