Here we go! Green Olive Tapenade is part 2 of 4 in the How to Make an Easy Mediterranean Party Spread! If you haven’t checked out Black Olive Tapenade, be sure to!
And now up, the second most popular tapenade we were served in Provence: Green Olive Tapenade. Let’s discuss the details!
What kind of Green Olives?
Ah, my friends, of course you’re wondering what kind of olives are used in an olive tapenade recipe.
There’s no one right answer (or maybe there is, but not in my book). First things first, you want to love the tapenade you’re spreading on crackers, and veggies, and baguette crisps, so make it with a green olive that you love.
For me, that’s been Castelvetrano olives lately. They’re so buttery, and a little more mild than some green olives. I could pop them all day long, so making a tapenade with them is basically perfection.
Easy Olive Tapenade
Yep, the heading says it all. It’s so dang easy you’re going to be making a tapenade for every event here on out. Just look at those ingredients. I’m willing to bet you have most of them already…hint hint.
Need a quick, simple appetizer? Check.
A fun addition to a charcuterie board? Check.
A spread to serve with bread at dinner? Check.
Picnic grub? Check.
So how easy? Throw everything into a food processor, blend, and serve. THAT easy.
There are so many ways you can use tapenades too. It doesn’t need to be relegated to being a dip. I love spreading it on Mediterranean sandwiches or even putting dollops on some easy naan pizza – it’s like putting on olives, but better.
Up Next: Artichoke Tapenade!
Remember to snap a pic and tag @forkinthekitchen on the IG if you make a recipe – I love to see recipes come to life in your kitchen!
PrintGreen Olive Tapenade
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Yield: 1 cup
Description
This green olive tapenade is a bright, savory addition to a cheese board or appetizer spread! It also makes a great snack on its own!
Ingredients
- 1 1/2 cup green olives (I use Castelvetrano), pitted and drained
- 1/4 tsp anchovy paste
- 1 garlic clove
- 1/2 lemon, juiced
- 1 TBSP olive oil
- Salt and black pepper, to taste
Instructions
- In a food processor (I love my mini one for this recipe!) add all the ingredients except the olive oil. Pulse until combined and gently drizzle in olive oil until desired consistency is reached. You can make it as smooth as youd like – I tend to leave a little bit of texture.
- Add salt and pepper to taste; if I add salt, it’s just a little bit since the olives and anchovy paste bring in a salty brine.
- Serve with baguette crisps, crackers, or veggies!
Notes
Vegan Option: you can replace the anchovy paste with 1/4 tsp (~7-8) capers that are rinsed. Otherwise, just omit in and add a bit of salt.
- Category: Appetizer
- Cuisine: French
Keywords: easy, simple, snack, france
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