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A vintage French ceramic bowl filled with freshly made meyer lemon olive tapenade with a silver spoon and sliced baguette to eat as an appetizer.
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5 from 1 vote

Meyer Lemon Olive Tapenade (Anchovy Free)

Delightfully fresh Meyer Lemon Olive Tapenade is an anchovy free recipe. Perfect addition to cheese boards with crackers and crostini toasts!
Prep Time10 mins
Total Time10 mins
Course: Appetizers, Dips, & Snacks
Cuisine: American
Keyword: anchovy free tapenade recipe, olive tapenade, tapenade, tapenade recipe
Servings: 12
Calories: 111kcal


  • 1 cup green olives pitted and drained
  • 1 cup Kalamata olives pitted and drained
  • ¼ cup capers drained
  • ¼ cup fresh parsley leaves chopped
  • ¼ cup extra-virgin olive oil
  • 1 whole Meyer lemon
  • ½ teaspoon fresh cracked black pepper
  • ½ teaspoon garlic powder


  • Remove any pits from olives. In a small food processor, add kalamata and green olives, capers, and fresh parsley. Pulse 8 times, or until it is chunky.
  • Next, add olive oil, scrape down the bowl, and pulse 4 more times.
  • Then pour this mixture into a bowl. Add the Meyer lemon juice and zest, black pepper, and garlic powder.
  • NOTE: If making tapenade by hand, finely chop green and kalamata olives, capers, and parsley on a cutting board. Then add to a bowl and add the extra virgin olive oil, Meyer lemon juice and zest, pepper, and garlic powder.
  • Stores well in mason jars or in an airtight container in the fridge for up to a week.



What To Serve With Olive Tapenade?

  • assorted crackers
  • plain or flavored pita chips
  • pickled vegetables
  • cheesy crouton shards
  • mini bell pepper halves (keto/low carb light option)
  • baguette slices
  • wide variety of cheeses
  • crostini toasts
  • breadsticks
  • sliced crusty bread

Other Tapenade Uses

Try tapenade on grilled vegetables, grilled chicken, or toss into a salad, or with pasta and herbs.
  • toss into Greek salads
  • scoop up with different flavored pita chips
  • sprinkle as a homemade pizza garnish topping
  • add to pasta red sauce for a delicious sauce
  • on busy weeknights, toss into hot spaghetti
  • a topping for deviled eggs
  • roasted green beans and top with tapenade
  • make easy green olive tapenade stuffed French bread
  • top thick tomato slices with feta, tapenade, and mint
  • put into compound herb butter for use on fish
  • baked into bread loaves for olive bread
  • mix into a big batch of great-tasting pasta salads
  • mix with mayo, for a tapenade mayo for a sandwich spread
  • spread goat cheese on crostini top with a spoonful of tapenade and top with a little bit of red pepper flakes


    Calories: 111kcal | Carbohydrates: 1g | Fat: 11g | Saturated Fat: 1g | Sodium: 677mg | Potassium: 24mg | Fiber: 1g | Vitamin A: 300IU | Vitamin C: 2.7mg | Calcium: 22mg | Iron: 0.4mg