Garlic Oregano Olive Tapenade

Stored in an airtight container and covered with a thin layer of extra-virgin olive oil, a plain olive-oregano-garlic tapenade (no fish) will keep 5–7 days. If your version includes sardines, treat it like a mixed seafood condiment and use within 3–4 days. Always smell before serving and discard if off.

Yes. Tapenade often benefits from resting: make it 6–24 hours ahead to let flavors meld. If it contains sardines, make no more than 24–48 hours ahead for best freshness. Bring to room temperature before serving and stir in a little extra oil if it firms up in the fridge.

You can freeze tapenade up to 2–3 months in a freezer-safe container; press a piece of plastic wrap directly on the surface and add a thin oil layer to reduce freezer burn. Thaw overnight in the fridge. Note: texture may be slightly grainy after freezing, and sardine-containing tapenade may change texture more than a fish-free version.

Too salty: rinse briny olives or reduce/omit added salt and salty ingredients like sardines or capers. Too bitter: remove any olive pit fragments, use milder olives (Castelvetrano), or add a splash of lemon juice or a small spoonful of roasted zucchini or honey to balance bitterness. Pulse rather than over-blend to avoid releasing bitter compounds.

Yes. Use Kalamata, Castelvetrano, or mixed green and black olives for different flavors. Anchovies can replace sardines for a saltier umami hit; omit fish for a vegan version and boost capers, roasted zucchini, or sun-dried tomatoes for depth. Swap oregano for thyme or basil sparingly to change the herb profile.

For chunky tapenade, pulse olives, garlic and oregano in short bursts, stopping to scrape the bowl and leaving some pieces whole. For smooth, process longer while slowly streaming in olive oil until glossy. Reserve a handful of chopped olives to fold in at the end if you want both body and a silky base.

Zucchini: roast, grill or pan-sear and squeeze out excess moisture before chopping; raw zucchini can water down the spread. Sardines: drain and pat dry, remove large bones if desired, and flake before mixing. Add sardines sparingly—start with a small amount and taste, since they add significant salt and umami.