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Olive Tapenade (Olive Spread) and the Art of Apéro

By Chef Devan


Published on

If you like olives then you’ll probably LOVE this olive spread.

It’s the perfect salty, umami-loaded olive spread to eat while you prepare dinner or are getting ready to go out.

Olive tapenade is quick to prepare, super simple and a recipe every olive-lover must have in their recipe box.

Here’s a no-fail recipe for an olive spread that’s quick and perfect for apéro.

Olive tapenade in a wooden bowl with wine glasses and a sliced baguette beside.

Use this Olive Tapenade for Apéro

If you hang around French people long enough you’re going to hear the word apéro.

We hear this word whenever we visit our  Belgian friends from the French side. It’s just a fancy word for snacks before the meal but the idea of it is great. Everyone meets (usually at someone’s home) for chips or little snacks with bread and a nice drink.

It’s a perfect way to sneak in some snacks and a quick drink before the meal starts or while you’re cooking dinner.

Tips for the Best Olive Tapenade

  • Always buy olives with the pit still inside because the flavour is much better than pitted olives.
  • Buy the nicest olives and olive oil you can find.
  • Mix in some anchovies for a little more umami.
Olives, parsley, garlic and shallots all raw on a table.

Try Adding These Ingredients to Level Up Your Olive Spread

  • Sundried tomatoes.
  • Anchovies & Capers.
  • Smoked paprika.
  • Fennel seed.
  • Fresh oregano.

More Apero Recipes

Here are a few more recipes that would be great appetizers for apero:

Olive tapenade in a wooden bowl with wine glasses and a sliced baguette beside.
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5 from 18 votes

The Easiest Kalamata Olive Tapenade (Olive Spread)

A quick and easy recipe for kalamata olive spread that makes a perfect apéro to snack on before dinner. Serve with a crusty baguette and a good glass of wine.
Prep Time 10 minutes
Total Time 10 minutes
Servings 4
Calories 208kcal
Cost $7


  • 200 g kalamata olives 1½ cups
  • ½ bunch flat-leaf parsley
  • ½ piece shallot peeled
  • 60 g olive oil ¼ cup
  • ½ piece clove of garlic peeled
  • ¼ tsp chili
  • ¼ tsp black pepper
  • 1 squeeze of lemon juice + zest


  • De-seed the olives by pushing them against the cutting board with something heavy like a pan.
    Olive tapenade raw ingredients
  • Slice the shallot into a small dice. Zest the garlic and lemon into a bowl. Pick the parsley leaves from the stems.
    All the ingredients ready for olive tapenade.
  • Add all the ingredients together and pulse but don't over-purée.
    Putting ingredients in the food processor.
  • Check the seasoning if it needs more lemon or salt to your preference.
    Olive tapenade blended
  • Serve with a crusty baguette and a good glass of wine.
    The finished olive tapenade.


Calories: 208kcal | Carbohydrates: 3g | Protein: 1g | Fat: 23g | Saturated Fat: 3g | Sodium: 782mg | Potassium: 60mg | Fiber: 2g | Sugar: 1g | Vitamin A: 797IU | Vitamin C: 10mg | Calcium: 36mg | Iron: 1mg
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Looking for some wine pairing inspiration? My friend David at Cooking Chat provides help to find the perfect match of wine for food. You can check out his work here.

About Chef Devan

With exceptional talent and passion for gastronomy, Chef Devan has over 15 years of experience across the culinary world, bringing a wealth of experience to the table, even from Michelin-starred restaurants. He's here to help you captivate the senses and delight everyone with easy recipes you could cook at home. Learn more about Braised and Deglazed's Editorial Process.

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