About the Recipe
If you’re anything like me, you know a good appetizer can steal the show. And when olives are involved? Even better. This creamy olive tapenade is my latest go-to for when I want something bold, briny, and totally irresistible. It’s rich and smooth thanks to cream cheese, with the deep savory flavor of kalamata olives, a burst of brightness from capers and parsley, and just enough tang to keep things interesting.
It’s the kind of spread that works everywhere—layer it onto sandwiches, swirl it into pasta, or serve it up with crackers for an easy snack. I love bringing it out alongside a batch of my Crispy Mushroom Bites, pairing it with a bowl of my Homemade Hummus, or even using it as a flavor-packed addition to my Greek Galette for a Mediterranean twist.
Whether you're hosting or just craving something salty and satisfying, this tapenade is ready in minutes—and it keeps well in the fridge, so you can sneak spoonfuls all week. Let's get into it!
Ultra-creamy and crave-worthy: The cream cheese makes this tapenade smooth, rich, and totally scoopable.
Big bold flavor: Briny kalamata olives, capers, and herbs pack a savory punch in every bite.
Ridiculously versatile: Use it as a dip, spread it on sandwiches, swirl it through pasta, or dollop it on grilled veggies.
Quick & easy: Just toss everything in the food processor—done in under 10 minutes.
Make-ahead friendly: Keeps beautifully in the fridge for days, making it perfect for parties or everyday snacking.
What You'll Love
Can I use green olives instead of kalamata? Absolutely! Just keep in mind that green olives are a bit sharper and less sweet—feel free to mix both for more depth.
What can I serve this with besides crackers? It’s amazing on crostini, in wraps or sandwiches, dolloped on roasted veggies, or even thinned out as a pasta sauce.
How long does it keep? Stored in an airtight container in the fridge, it’ll keep for about 5–7 days. Just give it a quick stir before serving.
Can I make this dairy-free? Yes! Swap the cream cheese with your favorite dairy-free version or even silken tofu for a lighter twist.
Can I freeze it? Freezing isn't ideal since cream cheese can change texture, but it will still be safe to eat—just be sure to mix well after thawing.
Frequently asked Questions
Ingredients
2 cups Kalamata Olives (pitted)
1 cup Cream Cheese
1/2 cup Flat Leaf Parsley (fresh)
1 clove Garlic
2 tablespoons Lemon Juice
2 tablespoons Extra Virgin Olive Oil
2 tablespoons Capers
1/2 teaspoon Lemon Zest
Preparation
What I love about making this recipe is how quick and easy it can all come together. Simply add the olives, parsley, garlic, capers, lemon zest, lemon juice, and olive oil to a blender or food processor.
Blend until everything is well combined. You may have to pulse it to get all the chunks incorporated, or stop it here and there to push the ingredients back down with a rubber spatula.
When combined add the cream cheese. Pulse and blend again until you reach a smooth creamy consistency.
You can always add more lemon juice or oil if you prefer it to be not as thick.
This tapenade is also amazing without the cream cheese. It has a stronger kick to it without the cool creamy balance of the soft cheese, but if you love olives the way I do, you'll like that variation too.
What I love about this recipe is how delicious and versatile it is. Test it out with different olives or substitute the cream cheese for sour cream. Eat it on a slice of baguette, with tortilla chips, or add it to pasta. Perfect as an easy meal or dip for a party. This tapenade is sure to be a hit!