Black Olive and Walnut Tapenade Dip

Name: Black Olive and Walnut Tapenade Dip
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 6 servings
Cuisine: Mediterranean
Ingredients: 2 cups (280 g) pitted Kalamata black olives, drained, patted dry; ¾ cup (85 g) raw walnuts; 3 tablespoons (30 g) nonpareil capers in brine, drained, rinsed; 2 cloves (10 g) garlic clove, minced; ⅓ cup (80 ml) extra-virgin olive oil; 2 tablespoons (30 ml) fresh lemon juice; pinch red pepper flakes (optional)

From the MyKitchenBank Kitchen

A rich, briny Mediterranean dip made from pitted black olives, toasted walnuts, tangy capers, and garlic, bound together with olive oil and lemon juice. The walnuts add earthy depth and texture, while the capers brighten the flavor. Serve with crusty bread, vegetables, or crackers.

Prep: 10 min
Cook: 5 min
Total: 15 min
Makes: About 1½ cups (360 ml)

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Steps

Before you start

Have all ingredients measured and ready
If using raw walnuts, toast them first to deepen their flavor
Use Kalamata or other quality pitted black olives for best results

1
Toast the walnuts
- Heat an 8-inch (20 cm) skillet over medium heat.
- Add the walnuts and toast, stirring frequently, for about 3–4 minutes until fragrant and lightly golden.
- Pour onto a plate to cool slightly.
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Ready when: Walnuts are fragrant and light golden brown
Tip: Don't skip toasting—it deepens the walnut flavor and adds complexity to the dip
2
Combine in food processor
- Add the drained olives, toasted walnuts, rinsed capers, and minced garlic to a food processor.
- Pulse 8–10 times until the mixture is coarsely chopped but still has some texture (not a smooth paste).
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Ready when: Mixture is coarsely chopped with visible olive and walnut pieces
Tip: Pulse rather than blend continuously to keep the tapenade chunky and appealing
3
Add oil and lemon
- With the food processor running, drizzle in the olive oil slowly until the dip reaches your desired consistency—it should be chunky but spreadable, not oily.
- Add the lemon juice and pulse twice to combine.
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Ready when: Dip is well combined, creamy, and spreadable with visible chunks
Tip: Add oil gradually—you may not need all of it depending on the wetness of your olives
4
Season and serve
- Transfer to a serving bowl.
- Taste and add a pinch of red pepper flakes if desired.
- Drizzle lightly with extra olive oil on top.
- Serve at room temperature with crusty bread, fresh vegetables, or crackers.
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Tip: A drizzle of oil on top looks appealing and keeps the surface from drying out

Good to know

Tips

Pat the drained olives dry with paper towels before blending to avoid a watery dip
Toast your own walnuts rather than using pre-roasted salted nuts—it gives you better control over salt and flavor
For a creamier dip, blend in 2–3 tablespoons of Greek yogurt or crème fraîche after processing the solids
Taste as you go: tapenade flavors are bold, so adjust lemon, capers, and salt to your preference

Make ahead

Prepare up to 3 days ahead and refrigerate; bring to room temperature before serving for best flavor.

Storage & reheating

Refrigerate in an airtight container for up to 5 days. Freeze in a freezer-safe container for up to 3 months; thaw in the fridge overnight and re-season with a squeeze of fresh lemon juice before serving.

Substitutions

raw walnuts → Toasted pine nuts or blanched almonds. Pine nuts add a buttery elegance; almonds provide a slightly sweeter, milder flavor
pitted Kalamata black olives → Green olives or a mix of green and black. Green olives will make the dip brighter and more acidic; a mix offers balanced complexity
nonpareil capers in brine → Brined green peppercorns or chopped cornichons. Both add briny tang; use the same amount and rinse well
fresh lemon juice → Red wine vinegar or sherry vinegar. Vinegar adds deeper acidity; use 1 tablespoon instead of 2 to start, then adjust

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