Easy Green Olive Tapenade
This green olive tapenade recipe uses a blend of Castelvetrano and Spanish olives to create an easy and irresistible appetizer spread! With just 5 minutes, a few simple ingredients, and a mini food processor, you’ll have a tangy, briny and versatile condiment.
I wanted to make this green olive tapenade to go with my upcoming chicken feta burgers recipe, and got slapped in the face with a little hubris. I made assumptions, tested too quickly, and ended up with one version that was almost inedibly salty (and I hadn’t added salt), and another version that was lackluster and overwhelmed by even the small amount of oregano I had added. Turns out this wasn’t just a black-olive-less version of my black and green olive tapenade.
My third test, I simplified my ingredient list a bit and went slowly, adding one ingredient at a time until I had a well-balanced tapenade that enhanced the natural flavor of the olives.
Now I have a recipe I’m proud to share with you, that’s perfect with cream cheese or goat cheese on crostini, on a chicken feta burger, for cream cheese and olive tea sandwiches, or just to give a basic turkey sandwich a little pizzaz.
Ingredients
VIDEO: How to make green olive tapenade
How to make green olive tapenade
All you do is throw everything in a food processor and pulse it until it’s super fine, or even a paste if you prefer. Then you can add more olive oil for your desired consistency or red pepper flakes to taste. Super easy!
How to use green olive tapenade
Green olive tapenade can be used for more than you think! Here are a few ideas to get you started.
- Serve with cream cheese or goat cheese on crostini for a simple appetizer
- Use in cream cheese and olive tea sandwiches
- Add some pizzaz to a simple turkey sandwich
- Use to make delicious chicken feta burgers or on a gourmet turkey burger.
- Add little piles as a gourmet pizza topping
- Mix into pasta or potato salad
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Easy Green Olive Tapenade
Ingredients
- 5 oz Spanish olives pitted, no pimentos
- 5 oz Castelvetrano olives pitted
- 1-2 tablespoons olive oil
- 2 teaspoons lemon juice freshly squeezed
- 2 teaspoons capers
- 1 clove garlic minced
- 1/4 teaspoon red pepper flakes
Instructions
- Add Spanish and Castelvetrano olives, 1 tablespoon olive oil, lemon juice, capers, garlic, and red pepper flakes to a mini food processor. Pulse until finely chopped, scraping down the sides when necessary.5 oz Spanish olives, 5 oz Castelvetrano olives, 1-2 tablespoons olive oil, 2 teaspoons lemon juice, 2 teaspoons capers, 1 clove garlic, 1/4 teaspoon red pepper flakes
- Add up to an additional 1 tbsp olive oil if desired to get your desired level of moisture. Taste and add additional red pepper flakes if desired. You can keep it finely chopped or pulse further for more of a paste, if you want.
- Spoon into a clean jar and store, refrigerated, for up to two weeks. Enjoy on sandwiches, turkey and chicken burgers, on crackers or crostini, or any other way you can think of! If serving as an appetizer with crostini (as pictured), drizzle with a little olive oil before serving, if desired.
