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Black and Green Olive Tapenade

If you love olives this recipe is for you! This salty Black and Green Olive Tapenade is a delicious dip, but could be put on anything. Serve with pita chips, crackers or veggies as a dip, spread on a sandwich, put it on a salad or add to your next charcuterie board!

bowl of black and green olive tapenade

Ingredients for Tapenade

Tapenade is a simple recipe to make and only requires a handful of ingredients:

  • Black Olives
  • Green Olives
  • Capers
  • Garlic
  • Lemon Juice
  • Olive Oil

There’s a good chance you have most of these ingredients on hand already especially if you keep olives stocked in your pantry!

How to make Black and Green Olive Tapenade

All you need to do is throw all of the ingredients in the blender or food processor and blend until finely chopped. Refrigerate until ready to serve, then watch it disappear. Store any leftovers in the refrigerator for up to a week.

bowl of black and green olive tapenade and some on a chip being scooped out of the bowl

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If you enjoy this dip recipe, then check out our Homemade Hummus, Chickpea Salsa and Bruschetta with Balsamic Glaze recipes! For more delicious recipes try our Cranberry Pecan Goat Cheese Log, Homemade Salsa Verde with Pineapple, Whipped Feta Dip with Roasted Red Peppers and Baked Zucchini Chips.

black and green olive tapenade

Black and Green Olive Tapenade

Yield: 8 servings
Prep Time: 15 minutes
Total Time: 15 minutes

Use as a dip or spread on anything you enjoy with olives.


  • 2 cups black olives
  • 1 cup green olives
  • 1/2 cup capers
  • 2 cloves garlic
  • juice from 1 lemon
  • 1/4 cup olive oil


  1. Blend all ingredients in a blender until finely chopped. Scrape blender as needed.
  2. Serve as desired. Great with crackers, bread, on sandwiches or chicken (anything you want).
  3. Store in the refrigerator for up to 1 week.


Delicious as an appetizer with pita chips and vegetables!

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Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 162Total Fat: 15gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 0mgSodium: 910mgCarbohydrates: 9gFiber: 3gSugar: 4gProtein: 1g

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This recipe was originally published on February 21, 2019 and was updated on November 17, 2020.

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