A simple homemade tapenade is a beautiful condiment to have on hand. Tapenade is most popular in France and Italy and throughout the Mediterranean. It’s the most amazing way to add a salty pop to a dish. This easy recipe features green olives, and is a total powerhouse of flavor. Redolent with lemons, anchovies, capers, garlic, and herbs, you will find yourself searching for all sorts of ways to incorporate green olive tapenade into your cooking.

I like to serve green olive tapenade with Roasted Cauliflower Steaks or stir it into Fettucine Alfredo. But beyond being useful in various recipes, it’s perfect as an appetizer, spread over some toasted slices of bread (crostini or bruschetta), sliced baguette, or with some crackers for dipping. It packs so much flavor! Tapenade is also a great condiment to add to a cheese or charcuterie board.

Tapenade tastes primarily like olives and, specifically, the olives you are using. Tapenades are often garlicky as well, though you can modify the amount of garlic in the recipe — this one has a fairly small amount, so it’s flavorful but not overly garlicky. Also try sundried tomato pesto and black olive tapenade for other flavorful spread options.

Ingredients

Beyond the olives and anchovies, you may already have the ingredients for this green olive spread in your kitchen.

• Green olives – Pit the olives before using them in this tapenade. I love using Castelvetrano green olives, but see below for other great green olive choices.
• Anchovies – Rinse the anchovies before using to remove excess salt or brine.
• Minced garlic – Please use fresh minced garlic! The fresh garlic taste stands out in this tapenade.
• Fresh parsley – Adds great color and herby flavor.
• Extra-virgin olive oil – Olive tapenade is a good place to use your good quality olive oil! You will really taste the flavor of the oil, so make it count.
• Capers – Add another briny bite.
• Lemon zest – Using the lemon zest will add a slightly different, more sharp, and fragrant lemon flavor to this dish.
• Lemon juice – Use fresh! You can adjust the amount of juice depending on how acidic you like it: 2 teaspoons of lemon juice is nicely lemony, and 3 teaspoons packs a serious citrusy punch.
• Salt and black pepper – To taste. I go very light on the salt (if I add any at all), and a lot more generous with the pepper!

Best Green Olives for Tapenade

Nutty and meaty Castelvetrano olives are bright green, which gives this tapenade a cheerful hue. You’ll probably have to pit them yourself, as they aren’t all that easily available pre-pitted. Worth it (especially if you have an olive pitter, which is kind of fun to use) — enlist the help of a willing partner or pal.

You can use other green olives, but your results will not be as vivid in color. Try Picholine, Manzanilla, or Cerignola (another one of my favorites). They vary in their level of saltiness, so make sure to taste the finished tapenade before adding any additional salt. If you use the tapenade in a dish, adjust any added salt with that in mind. You can also use a combination of olives or try Black Olive Tapenade.

How to Make Green Olive Tapenade

1. Blend the ingredients: Put the olives, anchovies, garlic, parsley, olive oil, capers, lemon zest, and lemon juice in the bowl of a food processor.
2. Season: Taste the tapenade and season with salt and pepper to taste. Pulse to mix until you reach your ideal consistency. I like mine well chopped but not completely smooth.

Storage

Tapenade lasts for at least 2 weeks in a covered container in the fridge. Use it by the spoonful as you need it. Toss it if it gets a whitish coating on the top or starts to smell funky.

How to Use Tapenade

You can use this homemade green olive tapenade on crostini for an instant sophisticated appetizer. Just spread a small or generous amount on a toasted piece of olive oil-brushed toast or grilled bruschetta. You can then think about topping it with some fresh ricotta, goat, or mozzarella cheese.

Toss it with pasta, or work it into this creamy fettuccine alfredo tousled with blanched green beans. Turn it into a vinaigrette and drizzle it over roasted carrots or roasted cauliflower for the most beautiful side dish. Stir a tablespoon into a pot of rice. Tapenade is also a great condiment to use in a sandwich, like a grinder or a club sandwich.

Variations

• You can also make this tapenade in a blender or using a mortar and pestle.
• Add some red pepper flakes if you want to add a little heat.

What to Serve With Green Olive Tapenade

The Ultimate BLT Sandwich

Roasted Carrots with Tapenade Dressing

How to Bake Chicken Thighs

More Dip Recipes

• Hummus Without Tahini
• Poached Salmon Spread
• Perfect Whipped Fresh Ricotta
• Cannellini Bean Dip with Lemon and Parmesan
• Blue Cheese Dip