Eat Recipes

Olive and Rosemary Tapenade Recipe

Delicious Kalamata olives and fragrant rosemary combine to make this deliciously simple tapenade recipe. With only five ingredients and made in under ten minutes it is perfect for whenever you need a delicious olive-y hit!

Tapenade has so many uses, we love to toss it through fresh pasta topped with roasted tomatoes and feta, served on a dip platter alongside homemade hummus and pita bread, as a topping on baked potatoes or stirred through a simple risotto. This tapenade will keep for at least a week in the fridge, just add a layer of olive oil on top and store in an airtight jar or container.

If you prefer to watch us make this recipe on YouTube click here.


220 grams of kalamata olives, pitted

2 tablespoons of green baby capers

Juice of half a lemon

2 tablespoons of olive oil

1 sprig of fresh rosemary

Sea salt & black pepper


To make, add all ingredients to a food processor or blender, season with a little salt and pepper and gently pulse until a rustic paste has formed.

Serve topped on fresh bread with goats cheese, a drizzle of olive oil and a squeeze of lemon. Enjoy!

Love olives? Click here for our Eggs with Spinach and Black Olives and here for Our Caprese Salad with Prosciutto, Olives and Capers.

Watch us make this recipe here!

5 comments on “Olive and Rosemary Tapenade Recipe

  1. Will make today!

  2. I love Tapenade and do use it on my hummus. I have never tried Rosemary in it…it’s now on my list of next things to try…along with a nice bottle of wine.

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