How to Make Sicilian Tapenade for Your Antipasto Platter

Name: Sicilian Tapenade
Ingredients: 1 cup green Castelvetrano olives, pitted; 1/2 cup Kalamata or black olives, pitted; 2 tbsp capers, rinsed; 2 anchovy fillets; 1/3 cup roasted red peppers, chopped; 2 small garlic cloves, chopped; 2 tbsp fresh parsley, chopped; 1 tsp Sicilian oregano (regular oregano will also work); Zest of 1/2 lemon; 2 tbsp fresh lemon juice; 1/2 tsp crushed red pepper flakes (optional); 1/4 cup extra-virgin olive oil, plus more as needed

Bring a taste of Sicily to your table with this easy olive and caper tapenade. It's a savory spread that adds instant Mediterranean flair to any antipasto platter or appetizer board.

By Lowcountry Bella

9:00 AM EDT on October 21, 2025

Bowl of Sicilian tapenade garnished with lemon and parsley beside rustic fig crackers on a wooden board. — Sicilian Tapenade served with fig and seed crackers, ready for your next antipasto platter.

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With just a handful of pantry staples, you can learn how to make a spread that instantly elevates any antipasto platter. Briny, bold, and unmistakably Mediterranean, this Sicilian tapenade captures the essence of Sicily in one vibrant bite. It’s the kind of simple, sun-soaked recipe that transforms a cracker, crostini, or grilled fish into something unforgettable. Make it once, and you’ll start finding excuses to serve it again and again.

Sicilian Tapenade

Recipe by Low Country Bella

0.0 from 0 votes

Ingredients

1 cup 1 green Castelvetrano olives, pitted
1/2 cup 1/2 Kalamata or black olives, pitted
2 tbsp 2 capers, rinsed
2 2 anchovy fillets
1/3 cup 1/3 roasted red peppers, chopped
2 2 small garlic cloves, chopped
2 tbsp 2 fresh parsley, chopped
1 tsp 1 Sicilian oregano (regular oregano will also work)
Zest Zest of 1/2 lemon
2 tbsp 2 fresh lemon juice
1/2 tsp 1/2 crushed red pepper flakes (optional)
1/4 cup 1/4 extra-virgin olive oil, plus more as needed

Directions

In a food processor, combine the olives, capers, anchovies, roasted red pepper, garlic, parsley,
oregano, lemon zest, lemon juice, and red pepper flakes.
Pulse several times until the mixture is finely chopped but still textured.
With the motor running, drizzle in the olive oil until the tapenade comes together into a thick, spreadable paste.
Taste and adjust, add more lemon juice for brightness or olive oil for a silkier texture.
Spoon into a jar and drizzle the top with a bit more olive oil. Keeps in the fridge for up to one week.
Serve with good hearty crackers, crostini, or over grilled fish.