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Easy Olive Tapenade with Feta Recipe

Easy Olive Tapenade with Feta

A quick, textured Mediterranean olive spread made with Kalamata and green olives, capers, lemon, herbs, olive oil, and crumbled feta. It is ready in minutes and tastes even better after a short rest in the refrigerator.
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Prep Time 10 minutes
Total Time 15 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup Pitted Kalamata olives
  • 1 cup Pitted green olives, preferably Castelvetrano or green Sicilian olives
  • 2 tablespoons Capers, rinsed and well drained
  • 1 clove Small garlic clove, roughly chopped
  • 2 tablespoons Fresh lemon juice
  • 1 teaspoon Finely grated lemon zest
  • 2 tablespoons Fresh parsley, chopped
  • 1/4 cup Extra-virgin olive oil
  • 2 ounces, about 1/2 cup Feta cheese, crumbled
Seasoning
  • 1/4 teaspoon Freshly ground black pepper
  • 1 pinch Red-pepper flakes, optional
  • As needed Salt

Method
 

Step-by-Step
  1. Pat the olives and capers dry with paper towels. This removes excess liquid and helps the finished tapenade stay thick rather than watery.
  2. Add the Kalamata olives, green olives, capers, garlic, lemon juice, lemon zest, parsley, black pepper, and optional red-pepper flakes to a food processor. Pulse several times until finely chopped but still textured.
  3. Transfer the chopped olive mixture to a bowl. Stir in the olive oil and crumbled feta by hand, or pulse the feta into the mixture just once or twice at the very end.
  4. Taste the tapenade before adding salt because both the olives and feta can be salty. Adjust with additional lemon juice, olive oil, pepper, or salt only if needed.
  5. Chill the tapenade for about 30 minutes if time allows so the flavors can develop. Serve with toasted baguette, crackers, pita, grilled bread, roasted vegetables, or as a sandwich spread.

Notes

For the best texture, do not puree the olive mixture into a smooth paste. Stirring the feta in by hand creates a creamier tapenade while keeping distinct olive pieces. Store covered in the refrigerator and taste again before serving.