Olive Tapanade

Are you an olive lover? I actually didn’t like olives until my third pregnancy and now I love them – and funnily enough, olives are one of my 2 year old son’s favourite foods!

If you’re not familiar with olive tapenade, it’s an olive spread or dip. Its really bold, salty and briny so whilst its fine to offer your little one some if you are eating it, its quite high in sodium so just keep this in mind under 2 years of age.

Here are some serving suggestions:

  • Cheese plates: Serve tapenade in place of whole olives (or in addition to them, if you’re serving olive lovers).
  • Toast Topper: delicious with avocado, cheese, cucumbers!
  • Side: Add on the side to some eggs or omelette.
  • Spread on rice crackers, crackers or sourdough.

Olive Tapenade

Jane Houston
Course Appetizer, Side Dish


  • 1 blender or food processor


  • 1.5 cups pitted kalamata olives
  • 2 anchovies
  • 1 small garlic clove roughly chopped
  • 1 TBSP olive oil
  • 1 TBSP lemon juice


  • Drain a jar of pitted olives and measure to 1.5 cups. Add them to a food processor with the anchovies, roughly chopped garlic, olive oil and lemon juice.
  • Pulse in the food processor until the tapenade reaches your desired consistency


* Use as a toast topper or with your cracker of choice
*This recipe is quite high sodium, so offer sparingly under 2 years of age.
*This recipe contains fish (anchovies) so be mindful this is an allergen.
Does not freeze well.
Tried this recipe?Let us know how it was!

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