How to Make Olive Tapenade & Olive Oil Bread Dip

Have you ever had that warm, crusty bread dipped in olive oil at a good Italian or French place, and just felt you were in heaven? You may have even had it with some black pepper or herbs, coarse salt, or balsamic added in too.

One of my favorite restaurants would serve their tapenade over some great quality EVOO, and this prompted me to start making my own recipe and trying out some combinations, which you’ll get to learn all about today!

Tapenade is a rich, briny spread with Mediterranean roots, dating back to ancient Greece and Rome. The Romans made a similar olive-based condiment called epityrum, which combined olives, herbs, vinegar, and olive oil. Over time, this evolved into the tapenade we know today, first formally recorded in 1880 by French chef Meynier in Marseille. Traditionally made with olives, capers, anchovies, and herbs, tapenade remains a staple in Provençal cuisine.

Extra virgin olive oil (EVOO) plays a crucial role in Mediterranean cooking, adding depth and richness to dishes. For dipping, choose an EVOO with balanced bitterness and pepperiness, ideally labeled “first press” or “cold-pressed” for the best taste. Its smooth texture makes it the perfect base for layering flavors.

Balsamic vinegar brings sweetness and acidity, complementing both the oil and tapenade. Aged Modena balsamic is the best choice, offering depth and complexity without overpowering the other flavors. When used sparingly, it enhances the richness of the olives and oil.

These elements work beautifully together, whether enjoyed separately or combined—olive oil alone, oil with balsamic, tapenade by itself, or tapenade layered over oil with or without balsamic surrounding it. For the perfect pairing, serve with some of my EVOO-rosemary sourdough bread!

Equipment:

• Cutting board and sharp knife
• Small bowl for mixing
• Spoon for stirring and adjusting seasoning
• Food processor (optional, preferred method is hand chopped for that rustic texture)
• Large serving plate for the dip

Ingredients:

Tapenade (Yield: ¾ cup, serves 6-8 as an appetizer)

• 100g olives, pitted (Kalamata, Castelvetrano, Niçoise, or a mix, etc.)
• 2 small cloves garlic, minced
• Several sprigs mixed fresh herbs, stems removed & finely chopped (e.g. parsley, oregano, thyme, basil)
  • Dry herb equivalent: ½ tsp dried parsley, ¼ tsp dried oregano, ¼ tsp dried thyme, ¼ tsp dried basil
• ¼ tsp crushed black pepper
• 1 TBSP fresh lemon juice
• 1-2 tsp EVOO
• Optional: 1 anchovy fillet, or 1.5 tsp capers, minced
• (Salt normally isn’t needed as the olives tend to provide enough salt)

If you just want to make just tapenade as a bread or cracker topper, without any EVOO or balsamic, that’s great too! Here’s a sample of my recipe without the other components.

Optional Dip Components (choose your combination)

• Enough high-quality EVOO to generously fill a large plate
• About 2 TBSP aged Modena balsamic vinegar, adjusted to taste or to make a “mote” around the tapenade

Instructions:

1. Make the Tapenade

1. Preferred method: Finely chop olives, garlic, and herbs with a sharp knife on a cutting board to maintain a rustic texture.
2. Transfer to a small bowl and mix in black pepper, lemon juice, and EVOO.
3. Alternative method: If using a food processor, pulse the ingredients in short bursts until coarsely blended—avoid pureeing, as tapenade should have a slightly chunky consistency.
4. If using anchovies or capers, stir them in now.
5. Adjust seasoning to taste.

2. Assemble the Dip

1. Pour enough EVOO onto a large plate to create a generous base.
2. Place the tapenade in the center of the oil.
3. Drizzle about 2 TBSP balsamic vinegar in a ring around the tapenade, adjusting as needed for taste and presentation. (Some of them will do a better job of staying in a perfect ring than others.)

Serve with fresh bread and enjoy!

Notes:

Even the olive oil and balsamic vinegar alone create a simple yet flavorful dip, with tapenade as an optional addition. Choose a high-quality EVOO that’s cold-pressed and suited for dipping rather than cooking.

This recipe allows for flexibility—serve just the oil, oil with balsamic, tapenade alone, or tapenade layered over oil with or without balsamic surrounding it.

This one with mixed green and black olives and no balsamic was super delicious!