Okay, friend—let me tell you about something zesty, briny, and totally irresistible. If you’ve never had tapenade before, this is your sign to dive in. This Green Olive Tapenade is the kind of recipe that makes you feel like you’ve traveled to the Mediterranean with just one bite. It’s bold, vibrant, and seriously addictive. Whether you’re slathering it on crusty bread, dolloping it on grilled chicken, or sneaking spoonfuls straight from the jar (we don’t judge), trust me, you’re going to love this.
Let’s get into why it’s such a winner.
Why You’ll Love Green Olive Tapenade
This recipe isn’t just about the ingredients—it’s about creating moments. Whether you’re cooking for a casual family dinner, hosting a get-together with friends, or simply indulging in some comforting flavors for yourself, this dish is versatile enough to fit the occasion. Here’s why it’s a favorite:
Versatile: Works as a spread, dip, topping, or mix-in. It’s the ultimate flavor booster.
Budget-Friendly: Made with pantry staples—no fancy ingredients required.
Quick and Easy: Comes together in minutes, no cooking needed.
Customizable: Add capers, fresh herbs, or even anchovies for a twist.
Crowd-Pleasing: A guaranteed hit with both kids and adults. It’s always a win when a single dish can satisfy everyone at the table. This recipe strikes the perfect balance of flavor and comfort, making it a universal favorite.
Ingredients in Green Olive Tapenade
Here’s the beauty of this tapenade—it’s rustic, vibrant, and relies on just a few bold ingredients to make magic happen.
Green Olives: Briny, tangy, and full of personality. They’re the heart and soul of this tapenade.
Garlic: Just one clove adds a punch of savory depth.
Lemon Juice: Brightens everything up and balances out the saltiness.
Olive Oil: Smooths things out and gives that luscious texture.
Parsley: Fresh and herbaceous, it lightens up the whole mix.
Optional Add-Ins: Capers, anchovies, or a little Dijon mustard for extra oomph.
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s dive into the steps to create this flavorful masterpiece:
Prep Your Ingredients: Roughly chop your garlic and parsley to make them easier to blend. Drain the olives if they’re in brine.
Blend It Up: Add green olives, garlic, lemon juice, parsley, and any optional add-ins to a food processor. Pulse a few times until roughly chopped.
Add Olive Oil: With the motor running, slowly drizzle in olive oil until the mixture becomes spreadable but still chunky. Don’t over-blend—you want texture!
Taste and Adjust: Give it a taste and adjust with more lemon juice or herbs if needed.
Chill (Optional): Let it rest in the fridge for 30 minutes if you have time. The flavors deepen beautifully.
Serve and Enjoy: Slather on toasted bread, mix into pasta, or serve as a dip!
Nutrition Facts:
Servings: 6
Calories per serving: 120
(Note: values may vary based on your ingredients)
Preparation Time
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
How to Serve Green Olive Tapenade
This dish pairs wonderfully with various sides and accompaniments. Here are a few serving suggestions to enhance your dining experience:
— Spread on warm baguette slices or crostini
— Swirled into hummus or cream cheese for a zesty dip
— Dolloped on grilled fish or chicken
— Mixed into pasta or grain bowls for a salty kick
— As a sandwich spread or wrap filling
Additional Tips
Here are some extra tips to help you get the most out of this recipe:
— Use high-quality olives for the best flavor
— If you’re not into too much garlic, start with half a clove
— Store leftovers in a sealed jar with a layer of olive oil on top to preserve freshness
— Make it spicy with a pinch of red pepper flakes
— Let it sit for a few hours in the fridge—the flavor gets better with time
FAQs
1. Can I use black olives instead of green?
Yes, but it will change the flavor completely. Green olives are tangier and more vibrant, while black olives are milder and more buttery.
2. How long does Green Olive Tapenade last?
Stored in the fridge in a sealed jar, it’ll stay fresh for up to a week.
3. Can I freeze tapenade?
You can! Freeze it in a small airtight container for up to 2 months. Thaw in the fridge before using.
4. Is this recipe vegan?
Yes, as long as you don’t add anchovies, it’s completely plant-based.
5. Can I make this without a food processor?
Absolutely! Just chop everything super finely with a sharp knife and mix it all together.
6. What kind of green olives should I use?
Castelvetrano or Manzanilla olives are great options—they’re meaty and flavorful.
7. What can I use instead of parsley?
Try fresh basil or cilantro for a different twist!
8. Is this gluten-free?
Yes, the tapenade itself is gluten-free. Just watch what you serve it with.
9. Can I serve this warm?
It’s best served chilled or at room temp, but if you mix it into a warm dish like pasta, it’s divine.
10. Can I make it ahead of time?
Yes! It’s even better the next day after the flavors have melded.
Conclusion
There you have it—your new go-to flavor bomb! This Green Olive Tapenade is so much more than a spread—it’s a celebration of bold, briny goodness that’s ready to elevate whatever it touches. It’s quick, it’s easy, and trust me, once you try it, you’ll be finding new excuses to make it all the time. Grab those olives and get blending!
Print
Green Olive Tapenade
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 1 cup (serves about 4)
- Category: Appetizer, Dip
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Vegan
Description
Green Olive Tapenade is a bold, briny spread made from green olives, capers, garlic, and olive oil. This Mediterranean-inspired dish is perfect as an appetizer, dip, or sandwich spread, delivering a punch of flavor with every bite.
Ingredients
– 1 cup green olives, pitted
– 2 tablespoons capers, drained
– 2 garlic cloves
– 2 tablespoons fresh parsley (optional)
– 2 tablespoons lemon juice
– 1/4 cup extra virgin olive oil
– Black pepper to taste
Instructions
1. In a food processor, combine green olives, capers, garlic, parsley, and lemon juice.
2. Pulse a few times until coarsely chopped.
3. Slowly add the olive oil while pulsing until the mixture becomes a coarse paste.
4. Season with black pepper to taste.
5. Serve immediately or store in an airtight container in the refrigerator for up to one week.
Notes
– Adjust the texture by pulsing more or less depending on your preference.
– Serve with crusty bread, crackers, or as a topping for grilled meats and vegetables.
– Kalamata olives can be used for a different flavor profile.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 110 kcal
- Sugar: 0g
- Sodium: 340mg
- Fat: 11g
- Saturated Fat: 1.5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg