10 - Minute Green Olive Tapenade Recipe

Green Olive Tapenade Recipe in a bowl with crostini.

10 - Minute Green Olive Tapenade Recipe

Green Olive Tapenade: A salty, garlicky, snack, condiment, or appetizer. Like my mixed Olive Tapenade, this recipe takes ten minutes to whip up and is make ahead easy! It’s delicious on its own as an appetizer, or with other recipes. Enjoy it as a condiment, dip, or spread! This recipe is vegetarian, vegan + easily gluten free.

This recipe yields about 2 cups (375 grams). *See blog post for ideas about how to share this tasty condiment/appetizer!

Course Appetizer, Condiment, Snack

Cuisine French, Vegan, Vegetairan

Keyword Green Olive Tapenade, Green Tapenade

Total Time 10

Servings 1/4 cup servings

Calories 136kcal

Author Traci York

Ingredients

1 1/2 cups (155 grams) Pitted Castelvetrano Olives one small jar, drained*
1 1/2 cups (170 grams) Pitted Medium Green Ripe Olives one can, drained
1/2 teaspoon Lemon Zest
2 teaspoons Lemon Juice
1 1/2 tablespoons Non Pareil Capers drained
2-3 Plump Cloves of Garlic adjust to taste
1-2 pinches Red Pepper Flakes
3 tablespoons Fresh Basil or Parsley rough chopped
1/4 cup (50 grams) Extra Virgin Olive Oil plus more to taste
Fresh Ground Black Pepper

Instructions

To the work bowl of a food processor fitted with the S blade, add the olives, lemon zest and juice, capers, garlic, red pepper flake, herbs, olive oil and a few twists of fresh ground pepper.
Pulse the food processor 5-6 times. Scape down the bowl and pulse again a few more times for a relish (chunkier) or longer for a paste or spread (the pictures in the blog post are between a relish and spread, both ideal for topping hummus or scooping up with a cracker). Taste for seasoning adjustment.
Drizzle in a few more tablespoons of olive oil if desired to adjust consistency.
Store at room temperature if serving within a few hours. Otherwise store in a lidded container, in the fridge for up to two weeks.

Video

Notes

*Castelvetrano Olives can be purchased with or without pits.

Lower Salt: If lower salt is preferred, rinse the olives and capers before processing, then add salt to taste if desired.

Room Temperature: tapenade is best shared at room temperature so the fats are soft and creamy. If refrigerated, set at room temperature for about an hour before sharing.

Nutrition