How to prepare Green Olive Tapenade
This green olive tapenade recipe is salty, vibrant, fresh, and packed with robust olive flavor. It’s easy to make and takes just minutes. Serve with crackers, bread, crostini, pasta, sandwiches, or a snack board.
This is the kind of recipe that feels fancy but is actually quite easy. You don’t need to cook anything. You only need green olives, capers, garlic, lemon, herbs, and olive oil. Add them to a food processor, pulse a few times, and your olive spread is ready.
This anchovy-free green olive tapenade recipe is likewise free of anchovies. This makes it a suitable option for anyone looking for a vegan olive tapenade or a simple olive dip with a clean, fresh taste.
What Is Green Olive Tapenade?
Green olive tapenade is a thick olive spread made from chopped green olives, capers, garlic, herbs, lemon, and olive oil. It derives from Mediterranean cooking. It is commonly served as an appetizer.
Traditional tapenade includes anchovies, but this one does not. The capers give you that salty, briny flavor, so you get rich flavor without seafood.
Tapenade is more than a dip. Spread it over toast, ladle it over pasta, add it to sandwiches, or serve it with cheese and crackers. It is really strong-tasting, so a little goes a long way.
This green olive tapenade recipe is perfect when you need something quick for guests. It is great for meal prep, too, because you can store it in the fridge and use it throughout the week.
Why This Recipe Is a Keeper
This recipe is easy, quick, and full of flavor. You can do it in 10 minutes or whatever time you have.
You’re gonna enjoy this green olive tapenade recipe since it is:
- simple to prepare
- Fast to prepare
- No anchovies.
- Ideal for parties and as snacks
- Great for dips, spreads, or as a topping
- Bursting with lemon and herb flavor
- Easy to keep in the fridge
It is also an excellent dish when you need something different from the typical dips. Hummus, salsa, and cheese dips are good, but green olive tapenade has a strong flavor that pops.
Ingredients you require
This olive tapenade recipe uses just a few simple ingredients.
Olives, Green
Main ingredient: green olives. Use pitted green olives so you don’t have to take out the pits yourself. You can use jarred green olives, Castelvetrano olives, Manzanilla olives, or whatever mild green olives you choose.
Castelvetrano olives are a good choice for their buttery, mild, not-too-sharp flavor. Use regular pitted green olives if you prefer a saltier flavor.
Capers
Capers add a little salt and tang. They also stand in for the flavor anchovies bring to traditional tapenade. Use when exhausted.
Garlic
The tapenade has a distinct, fresh garlic flavor. One little clove is adequate for most individuals. Add extra garlic if you like, but be careful. Raw garlic is hot.
Lemon Zest with Lemon Juice
The lemon adds a zesty flavor to the tapenade. Lemon juice brightens things up, and lemon zest delivers more flavor without adding more liquid.
Fresh Parsley Herbs
The parsley is for freshness and color. If you desire a sweeter herb flavor, basil is also an option.
Olive Oils, Extra Virgin
Olive oil helps tie it all together. It helps to soften the tapenade and spread it out.
Pepper, Black
Black pepper gives a hint of heat. You don’t need much salt because the olives and capers are salty.
The Best Green Olives for Tapenade
The type of olives you use will impact the taste of your tapenade. Some olives are creamy, mellow. Some are tangy and salty.
Here are some of the greatest **green olive tapenade recipes.
Castelvetrano Olive
These are a touch sweet, buttery, and mild. They form a silky, rich tapenade. These are some of the best options if you don’t want the spread to be too salty.
Olives (Manzanilla)
These can be easily found in many stores. They are solid, salty, and brilliant. They are also good for a basic green olive spread.
Olives of Cerignola
These are big, meaty olives. They are moderate in flavor and give the tapenade a thick consistency.
Picholine Olives
They are crisper. These are ideal if you want a more French-style olive tapenade.
Green Olives, Jarred Regular
You can also use plain green olives from a jar. They are cheap and can be found almost anywhere. Make sure they are without pits.
List of Ingredients
Here’s what you need:
- 1 1/2 cups drained green olives, pitted
2 tbsp. drained capers - 1 garlic clove, tiny
- 1 tbsp. fresh lemon juice
- 1 tsp of lemon zest
- 2 tbs parsley (fresh)
- 2-3 teaspoons of extra virgin olive oil
1/4 teaspoon black pepper - optional: pinch red pepper flakes
You can season the lemon, garlic, and olive oil to your taste.
How to Make a Green Olive Tapenade Recipe?
This green olive tapenade recipe is quite simple. You don’t have to make anything.
Step 1. Drain the olives and the capers
Drain olives and capers very well. If your olives are too salty, rinse them briefly in cold water and pat dry. This controls the saltiness.
Step 2: Add Everything to Food Processor
Put green olives, capers, garlic, lemon juice, lemon zest, parsley, black pepper, and olive oil into a food processor.
Step 3: Pulse, Don’t Over-blend
Pulse a few times until the mixture is chopped. But don’t puree it all smooth if you prefer it that way. A decent tapenade will have some substance.
Step 4: Taste and correct
Eat the tapenade. If it needs extra brightness, add more lemon. If it feels dry, add extra olive oil. Add additional parsley if it is too strong.
Step 5: Serve or Refrigerate
You can serve immediately, but it tastes best after a rest of 20-30 minutes in the fridge. This allows the tastes to meld.
Without a Food Processor
This green olive tapenade recipe can still be made without a food processor. The tapenade is hand-chopped and has a great rustic texture.
Put the olives, capers, garlic, and parsley on a chopping board. Cut everything into little pieces using a sharp knife. Place ingredients in a bowl. Add the lemon juice, lemon zest, olive oil, and black pepper, and stir.
This method takes a couple more minutes, but it allows you greater control over the material. It is also an excellent choice if you are looking for a chunky olive spread.
Texture Guide
Tapenade can be thick, silky, or spreadable. Depends on how long you pulse it.
Pulse a few times if you like a chunky tapenade. Great for spooning over crostini or roasted vegetables.
Pulse longer to make a spreadable tapenade. This is great for sandwiches, wraps, and crackers.
Blend longer for a smoother tapenade and add a bit extra olive oil. So it becomes more of a thick dip.
For this green olive tapenade recipe, I want a chunky but spreadable consistency. It feels fresh and homemade.
Without Anchovy Green Olive Tapenade
Many traditional tapenade recipes use anchovies. It doesn’t. Still, the green olives and capers give it a strong salty flavor.
This is a terrific olive tapenade recipe, with or without anchovies, if you prefer. Also good for folks who don’t consume seafood.
The capers really do a lot of work here. They offer a crisp, salty flavor that makes the tapenade robust. Lemon juice keeps it fresh, and parsley balances the intense olive flavor.
If you prefer the traditional taste, an anchovy fillet can be added. But it is not necessary for this recipe.
Troubleshooting Common Problems with Tapenade
Tapenade is easy, but little tweaks can make a significant difference.
When It’s Too Salty
Rinse olives and capers before using. If the tapenade is already produced, add some parsley, lemon zest, or a few more mild olives. You can also add a spoonful of chopped nuts, such as almonds, to soften the salt.
When It Is Too Bitter
Some of the olives are a little bitter. Add extra lemon juice or a few mild green olives . You can also add a teeny tiny pinch of sugar.
If It’s Too Dry
Add extra olive oil 1 teaspoon at a time. Stir well after each spoonful.
If It Is Too Greasy
Add some additional chopped olives or parsley. This will help absorb the excess oil.
If It Tastes Too Much Like Garlic
Chill in the fridge for 30 minutes. Raw garlic softens over time. Or you might add additional olives to even it out.
Variations on Green Olive Tapenade
The core procedure can be modified for different flavors.
Green Olive Tapenade with Spices
Add some red pepper flakes or a wee bit of fresh chile. This adds a little bit of spice to the tapenade, but nothing too heavy.
Basil Olive Tapenade
Use fresh basil instead of the parsley. Basil tastes sweeter and softer.
Green Olive Tapenade with Almonds
Add 2 tablespoons toasted almonds. This makes the tapenade thicker and gives it a nutty flavor.
Mixed Olive Tapenade
Mixed Olive Tapenade
Half black olives and half green olives. This gives a stronger olive flavor.
Tapenade (Olive Spread)
Mix in oregano, basil, parsley, and a bit of sun-dried tomato. This makes the spread rich and bold.
Caperless Olive Tapenade
If you don’t like capers, leave them out. Add additional lemon juice and a little more olive oil. The flavor will be milder yet still delicious.
What to eat with green olive tapenade
There are so many uses for this green olive tapenade recipe. It’s not only for crackers.
With Bread
Serve with toasted bread, baguette pieces or crostini. This is one of the easiest ways to serve it.
Accompany with Crackers
Use regular, seed, or full-grain crackers. Tapenade can be salty; therefore, basic crackers are best.
Put It on Sandwiches
Use as a green olive spread on sandwiches. It pairs well with roasted veggies, mozzarella, turkey, chicken, or hummus.
Spoon over pasta
Add a tablespoon to hot spaghetti with some pasta water and olive oil. It produces a fast spaghetti with green olives.
Put It on Pizza
Add in little spoonfuls on pizza before or after baking. It gives a salty taste.
Serve as Part of a Snack Board
Serve with cheese, nuts, fruit, bread & crackers. It makes a snack board feel more special.
Serve With Vegetables
Spoon over roasted carrots, potatoes, cauliflower, or zucchini. It gives plain vegetables a vibrant flavor.
Eggs Mix It In
Try a little scoop with scrambled eggs or an omelet. Salty olive taste goes well with eggs.
Storing Green Olive Tapenade
Store this green olive tapenade recipe in a clean jar or airtight container. Keep refrigerated.
The taste is usually finest around 5-7 days. Some tapenades last longer, but fresh herbs and garlic taste best when used sooner.
Let it stand at room temperature for 10 minutes before serving. This helps to soften the texture, as olive oil can solidify in the fridge.
Stir before serving. If it seems dry, add a little splash of olive oil.
Can You Freeze Olive Tapenade?
Yes, you can freeze olive tapenade, though the texture will be slightly different. Best fresh tapenade, but it can be frozen if you have more.
Transfer to a small freezer-safe container. Don’t fill it up all the way. Store up to 2 months.
To use, defrost overnight in the refrigerator. 5. Stir well before serving. Add a touch of fresh lemon juice or parsley to enhance the flavor.
Is Olive Tapenade Good For You?
Olive tapenade can be part of a nutritious dinner, but it is salty. Olives and capers are quite high in sodium, so use a modest amount at a time.
It also contains the healthy fats of olives and olive oil. Serve with veggies, whole-grain crackers or a slice of fresh bread for a healthy snack.
Soak the olives and capers before making the dish if you prefer less salt. You might also use mild green olives.
Tips for the Best Flavor Recipe
Use nice green olives. Taste is the most important thing, as olives are the major ingredient.
Do not add any more salt at first. Blend and taste the tapenade. It usually does not require salt.
Use real lemon juice, not packaged juice. The flavor is considerably better with fresh lemon.
Don’t over-blend. Tapenade tastes fresh and homemade with a little texture.
Allow to rest before serving. Just 20 minutes in the fridge is plenty for the flavors to meld.
This green olive tapenade recipe is incredibly forgiving. And you may adjust the lemon, garlic, herbs, and oil till it tastes great for you.
Recipe Card for Green Olive Tapenade
Time to prepare
10 MINS
Cooking time
0 min
Total Time
10 mins
Serving
1 cup (about)
Ingredients:
1 1/2 cups pitted green olives, drained
2 tbsp. drained capers
- 1 garlic clove, tiny
- 1 tbsp. fresh lemon juice
- 1 tsp of lemon zest
- 2 tbs parsley (fresh)
- 2-3 teaspoons of extra virgin olive oil
- 1/4 tsp ground black pepper
pinch of red pepper flakes (optional)
Instructions
- Drain the green olives and capers.
- Place olives, capers, garlic, lemon juice, lemon zest, parsley, olive oil, and black pepper in a food processor.
- Pulse till the mixture is chopped and spreadable.
- Don’t blend too much if you want a thick texture.
- Taste and adjust with extra lemon juice or olive oil.
- Serve with crackers, crostini, bread or vegetables.
- Store leftovers in an airtight jar in the refrigerator.
Summary
A quick, simple, and flavor-filled green olive tapenade recipe. It is salty, lemony, fresh, and easy to serve in various ways.
You may make it for a party, a snack board, a sandwich spread, or a quick pasta topping. It’s also a good make-ahead dish, since the flavor improves after it sits.
If you’re looking for an easy olive tapenade recipe without anchovies, this is a fantastic place to start. Good green olives, fresh lemon juice, capers, garlic, herbs, and olive oil. And 10 minutes later, you’ll have a robust Mediterranean olive spread to enjoy.
