Bright, zesty, buttery green olive tapenade is more than a topping for crusty bread and crostini (although it’s perfect for those). This vibrant spread elevates fish, chicken, sandwiches, pasta, and more with uncomplicated Mediterranean flavor.
Tapenade is one of the quickest ways to add a Mediterranean punch to any meal. Made in under 10 minutes with a food processor, it combines olives, capers, oil, herbs, citrus and a touch of anchovy for a savory, umami-rich finish.
Ingredients You Need to Make Green Olive Tapenade
- Castelvetrano olives: or other pitted green olives
- Capers: non‑pareil capers for the best texture and flavor
- Olive oil: good extra‑virgin olive oil
- Lemon: juice and zest
- Fresh parsley: flat‑leaf (Italian) parsley
- Garlic: fresh, minced
- Anchovy fillet: one or more, preferably packed in olive oil
- Black pepper: freshly ground, to taste
What is Tapenade?
Tapenade is a classic Mediterranean spread built on olives and capers, blended with olive oil, garlic, lemon, herbs and often anchovy for depth. While many versions use black olives, green olives—especially Castelvetrano—bring a bright, buttery note that makes this tapenade lively and fresh. Use whichever green olives you prefer.
FAQ
Tapenade is versatile: use it as a dip, a spread, or an ingredient. Stir it into vinaigrettes or soups, toss it with pasta, or spoon it over seared fish, grilled chicken, or steak to add an immediate, savory boost.
Bruschetta refers to toasted bread rubbed with garlic and finished with olive oil and salt, topped with many possibilities. Tapenade is a specific olive‑based spread; it can be used as a bruschetta topping, though classic tomato-and-basil is more common.
Tapenade has roots across the Mediterranean. The name is French (from Provençal for capers), and the spread is traditional in Provence, but olive-and-caper preparations appear throughout Mediterranean cooking, including Italian regional variations.
You can serve tapenade right away, but chilling it for an hour lets the flavors meld. Stored in an airtight container, it keeps in the refrigerator for up to one week.
Serve With
- Crostini or toasted bread
- Lavosh or almond flour crackers
- As a topping for grilled fish or grilled cauliflower steaks
More Amazing Mediterranean Appetizers
- Spanish meatballs
- Artichoke tapenade
- Baba ganoush
- Tzatziki
- White bean hummus
How to Make Green Olive Tapenade
Place olives, capers, olive oil, lemon juice and zest, parsley, garlic and anchovy fillet in the bowl of a food processor. Pulse until the ingredients are finely chopped, scraping the sides as needed. Season with freshly ground black pepper to taste. Transfer to a bowl and serve immediately, or refrigerate to let flavors meld.
Green Olive Tapenade
Ingredients
- 2 cups pitted Castelvetrano olives or other pitted green olives
- 2 tablespoons capers drained
- 2 tablespoons extra‑virgin olive oil
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 2 tablespoons finely chopped fresh parsley
- 1/2 teaspoon minced garlic
- 1 anchovy fillet finely chopped, or more
- freshly ground black pepper to taste
Instructions
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Combine olives, capers, olive oil, lemon juice and zest, parsley, garlic and anchovy in the bowl of a food processor. Pulse until the olives are finely chopped, scraping down the sides as needed. Season with freshly ground black pepper. Transfer to a bowl and serve, or refrigerate. Keeps up to one week.
Nutrition
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Carbohydrates: 2 g
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Protein: 1 g
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Fat: 9 g
Nutrition information is an approximation.
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