Tapenade dip is an easy party snack with olives, capers, garlic and pesto. You can make it in just a few minutes and serve it with bread, toast, crackers or grilled vegetables.
Using a good pesto instantly gives the dip more flavor. Capers add a fresh salty note, olives bring depth and a little garlic makes the dip more savory. Keep the texture coarse so it stays nice for dipping.
- Preparation time: 10 minutes
- Serves: 4 people as a party snack
- Type: dip, snack, starter
- Tastes great with: bread, toast, crackers, raw vegetables or grilled vegetables
Why this tapenade dip works
A good tapenade needs balance. Olives are rich and salty, capers are fresh and tangy, and pesto makes the dip creamier. If you blend everything too smoothly, it quickly becomes heavy. So pulse briefly, so you still see pieces of olive and caper.
Always taste before adding extra salt. Olives, capers and pesto are often salty enough already.
Ingredients
- 150 g black or green pitted olives
- 2 tbsp pesto basilicum en parmezaan
- 1 tbsp capers, rinsed and drained
- 1 small clove of garlic
- 1 to 2 tbsp olive oil
- Pepper to taste
- A small pinch of zout met wilde knoflook, only if needed
- Optional: lemon zest or a few basil leaves
Make tapenade dip
- Let the olives and capers drain well.
- Place the olives, capers, garlic and pesto in a food processor or chopper.
- Pulse briefly until you have a coarse dip. Do not blend for too long.
- Add olive oil until the dip is smooth enough.
- Taste and season with pepper, possibly a little salt and some lemon zest.
- Spoon into a bowl and serve with bread or crackers.
How do you serve tapenade dip?
Spoon the dip into a small bowl and place it on a serving board with bread, crackers, olives and raw vegetables. A small drizzle of oil on top helps keep the dip from drying out too quickly.
For a more elaborate snack board, you can combine the dip with hummus, grilled vegetables or cheese. Also see this recipe for hummus with beet and pink pepper.
Which Nicolas Vahé products go with this?
The pesto gives the dip a rich herby base quickly. You can use the wild garlic salt if the dip is still missing a little something after tasting, but add it carefully. You can find more party products and seasonings in the Nicolas Vahé collection.
Variations
- Green tapenade: use green olives and add basil.
- Fresher: add lemon juice or lemon zest.
- Spicier: mix in a small piece of red chili.
- Creamier: stir in a spoonful of cream cheese or ricotta.
Storage tip
Store tapenade dip covered in the refrigerator. It will keep well for about 2 to 3 days. If needed, pour a thin layer of oil on top so the surface dries out less quickly.
Frequently asked questions
Can you make tapenade dip ahead of time?
Yes, absolutely. Make the dip a few hours in advance and keep it covered in the refrigerator. Take it out of the fridge 15 minutes before serving.
Which olives do you use for tapenade?
Black olives give a deep, mellow flavor. Green olives make the dip fresher and a little spicier.
What do you eat with tapenade dip?
Bread, toast, crackers, raw vegetables, grilled vegetables and cheese all go well with it.
Why does my tapenade taste bitter?
Blending too long or using too much garlic can make it taste bitter. Pulse briefly and add garlic carefully.
