This Green Olive Tapenade recipe is a salty snack perfect for olive lovers. This no-chop, no-mess recipe can be whipped up at a moment's notice in 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!
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 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.
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 and add a subtle crunch.
- Fresh lemon juice. The citrus acidity of lemons balances the rich and savory flavors of olives and capers.
- Fresh parsley. Parsley adds bright color and fresh herb flavor.
See the recipe card below for the remaining ingredients and quantities.
Substitutions & Variations
- If you prefer black olives, you can use those instead. Keep in mind black olives have a milder and more bitter flavor.
- 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 a chunky paste.
Step 2: Scrape into a small bowl, serve with fresh bread or crackers, and enjoy!
Sarah's Top 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 from their brine before adding them to your food processor.
- Tapenade is best served at room temperature so the fats are soft and creamy!
- Before serving, top with olive oil and a sprinkle of flaky sea salt to bring some freshness back.
- If you don't have a food processor, no problem! Use a blender instead or you can roughly chop all your ingredients and enjoy.
Serving
Serve this green olive tapenade over your favorite crostini or crackers along with a glass of wine. Spread it, sandwich it, mix it in pasta, throw it on top of fish or in a salad dressing.
Looking 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
Store leftovers 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 lemon juice, garlic and parsley, it's best to consume within the first week.
More Appetizer Ideas
Did you make this recipe? Leave a ⭐️⭐️⭐️⭐️⭐️ rating and a comment below—I’d love to hear how it turned out! THANK YOU!
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Green Olive Tapenade
Save this Recipe!
Get the recipe link sent to your inbox so you can come back to it later!
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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 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 from their brine before adding them to your food processor.
- Tapenade is best served at room temperature so the fats are soft and creamy!
- Before serving, top with olive oil and a sprinkle of flaky sea salt to bring some freshness back.
- If you don't have a food processor, no problem! Use a blender instead or you can roughly chop all your ingredients and enjoy.
- Store leftovers 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 lemon juice, garlic and parsley, it's best to consume within the first week.
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