Bold, briny, and no cooking needed! This dill pickle tapenade is perfect for snacking or sandwiches.

This spread combines briny olives, tangy pickles, salty capers, umami-rich anchovies, garlic, and a hint of lemon into a bold, savory spread with a zesty kick.

cropped dill pickle tapenade recipe in a dish

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What is Tapenade?

Tapenade is a savory spread made from finely chopped or blended olives, often mixed with capers, garlic, and olive oil. Originating in France, it’s perfect as a dip, sandwich spread, or topping for meats and veggies.

Holly’s Recipe Highlights

Flavor: This tapenade is bold, salty, and herbaceous with a tangy kick from dill pickles and lemon juice.
Skill Level: Beginner-friendly and quick to make with just a few simple ingredients.
Technique: Pulse all ingredients in a food processor until a coarse paste forms—no cooking required.
Prep Note: Drain olives and pickles well to avoid a watery consistency.

ingredients assembled to make dill pickle tapenade recipe, including olives, dill pickles, olive oil, garlic, capers, anchovy paste, and lemon

Ingredient Tips for Dill Pickle Tapenade

Olives: Mixed olives form the savory base of the tapenade, giving it a rich, briny flavor. Use a mix of green and black olives for more depth, and be sure they’re pitted before blending.
Pickles & Capers: Dill pickles and capers add a tangy, salty bite that balances the richness of the olives. Pat pickles dry before using to avoid excess liquid in the tapenade.
Aromatics & Seasoning: Garlic and anchovy provide a punch of umami and savory depth. If you prefer a milder taste, use roasted garlic or skip the anchovy altogether.
Liquids: Olive oil adds a smooth, spreadable texture, while lemon juice brightens the flavor. Adjust the lemon juice to taste for a more or less tangy finish.

dill pickle tapenade recipe in a bowl with a knife

Serving Dill Pickle Tapenade

Serve this tapenade with crostini or slices of crusty French bread for a flavorful appetizer or snack. It also pairs well with crackers, pita chips, or as a bold spread in sandwiches and wraps.

Tip for Storing!

Use a glass jar for max flavor retention.
Store in an airtight container in the refrigerator for up to 4 days to keep it fresh and flavorful.
Before serving, let it come to room temperature for the best taste and texture.

More Appetizers & Toppings

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Dill Pickle Tapenade

Tangy dill pickle tapenade with anchovy, olive, and garlic is a bold and briny spread or topping for bread, meat, or vegetables.

Rate Print

Prep Time 15

Total Time 15

Servings 6

Equipment

food processor

Ingredients

Instructions

Place all ingredients in a food processor and blend until the mixture forms a coarse paste.
Refrigerate for up to 4 days.

Notes

Store tapenade in a glass jar in the refrigerator for up to 4 days.

Nutrition Information

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Appetizer, Snack

Cuisine American, Mediterranean

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