This Green Olive Tapenade recipe is a salty snack perfect for the olive lovers out there. This no-chop, no-mess recipe can be whipped up at a moment's notice because it takes just 10 minutes!
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If you love salty, briny olives this recipe is for you! Dish this up on crusty bread or add it to your charcuterie board for a last-minute, easy appetizer, your guests will love.
This is a go-to appetizer in my house. You just throw the olives and the rest of the ingredients in a food processor, which does all the work for you! No cutting board, no peeling, just the easiest way to whip up a simple recipe.
Sarah's Favorite
Food Processor
My food processor is a lifesaver. I use it to whip up 5-minute no tahini hummus, nut-free basil pesto, tomato and habanero salsa and more!
What is olive tapenade?
The traditional tapenade originated in southern France, specifically Marseille in 1880 by chef Meynier of the La Maison dorée restaurant. It was made with green or black olives and crushed in a mortar with extra virgin olive oil, garlic cloves, capers and anchovy fillets. The word 'tapenade" comes from the Provençal word 'tapen' which means capers.
🌟Why You'll Love this Recipe
- Made in less than 10 minutes. All the ingredients are added and pulsed in the food processor and then it's ready to enjoy!
- Salty and briny. Briny green olives and capers give this tapenade a bold, salty flavor.
- Fresh flavor. Fresh herbs and lemon add a freshness to the salty flavors.
🥘Ingredients
- Pitted green olives. Green olives add a briny and slightly bitter note to the tapenade.
- Capers. Capers bring briny and sour notes that complement the richness of olives, as well as adding a subtle crunch.
- Fresh lemon juice. The citrus acidity of lemons balances the rich and savory flavors of olives and capers while adding a fresh flavor.
- Fresh parsley. Parsley adds bright color and fresh herb flavor.
See the recipe card below for the remaining ingredients and quantities.
📖Substitutions & Variations
- Green olives. If you prefer black olives, you can use those instead. Keep in mind black olives have a milder and more bitter flavor than its briny brother.
- Add heat. Add a teaspoon of red pepper flakes for a little kick.
- Add more texture. A lot of people like adding pine nuts, or more herbs like fresh basil or mint.
- Less salt. A simple solution is to wash the olives and capers before adding them to the food processor. This way you're able to track and add salt to your liking.
🔪Instructions
Step 1: Add the olives and the rest of the ingredients to the food processor and pulse until it forms into a chunky paste.
Step 2: Scrape into a small bowl, serve with fresh bread or crackers, and enjoy!
💭Recipe FAQs
Tapenade is a jack of all trades: Spread it, sandwich it, mix it in pasta, throw it on top of fish or in a salad dressing.
Traditionally green or black olives are used in tapenade. It is the dealer's choice. Castelvetrano olives, Kalamata olives, or a mix of green and black olives are commonly used in alternative tapenade recipes.
If you don't have a food processor, no problem! Use a blender instead or you can roughly chop all your ingredients and enjoy!
👩🏻🍳Chef Tips
- Make it ahead of time. This easy recipe is great to make a few days before it's needed and stores well in the refrigerator.
- Drain the olives and capers. Drain the olives and capers from their brine before adding them to your food processor.
- Serve at room temperature. Tapenade is best served at room temperature so the fats are soft and creamy!
- Top with olive oil. Before serving, top with olive oil and a sprinkle of flaky sea salt to bring some freshness back.
🥗Serving
Serve this green olive tapenade over your favorite crostini or crackers along with a glass of wine or festive cocktail. Try pasta with pancetta and peas for dinner!
For more easy appetizers try my hot black bean dip with avocado, 30-minute air fryer buffalo chicken wings, or air fryer shrimp appetizer.
🥣Storage & Reheating
Make ahead for the next day by storing in an airtight container in the refrigerator for about a week. The briny olives have a longer shelf life but due to the fresh ingredients we use like fresh lemon juice, fresh garlic and parsley, it's best to consume within the first week.
More Appetizer Ideas
Did you make this recipe? Leave a ⭐️⭐️⭐️⭐️⭐️ rating and comment below. Share it on Instagram, Facebook and Pinterest!
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Green Olive Tapenade
KITCHEN TOOLS NEEDED
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Ingredients
- 2 tablespoons olive oil
- 1 cup green olives, pitted
- 1 tablespoon lemon juice
- 2 tablespoons capers
- 1 garlic clove
- 1 tablespoon fresh parsley
- ½ teaspoon black pepper
Instructions
- Add all of the ingredients to a food processor and pulse until a chunky paste forms.
- Serve with bread and or crackers. Enjoy!
Sarah's Tips
- Make ahead of time. This easy recipe is great to make a few days before it's needed and stores well in the refrigerator.
- Drain the olives and capers. Drain the olives and capes from their brine before adding them to your food processor.
- Serve at room temperature. Tapenade is best served at room temperature so the fats are soft and creamy!
- Top with olive oil. Before serving, top with olive oil and a sprinkle of flaky sea salt to bring some freshness back.
- Make ahead for the next day by storing in an airtight container in the refrigerator for about a week. The briny olives have a longer shelf life but due to the fresh ingredients we use like fresh lemon juice, fresh garlic and parsley, it's best to consume within the first week.
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