Green Olive Tapenade Dressing

5 from 2 votes

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This is the kind of dressing you want to have around as often as possible — briny, salty — lemony, bright, robust, and it goes with everything from chicken to vegetables.

Sliced Tomatoes with Green Olive Tapenade Dressing

Green Olive Dressing

We are olive fanatics in our house. I am aware that this isn’t the case for all. But here you are, looking at a recipe for green olive tapenade dressing, so I ‘m guessing you’re a fan. This is the kind of dressing you want to have around as often as possible — briny, salty — lemony, bright, robust…

Green Olive Tapenade Dressing

It will turn ANYTHING into a better version of itself. Seamed, roasted, grilled, sauteed or raw vegetables. Fish prepared any way. Meat prepared any way. Poultry prepared any way.

And of course salads. Mixed green salads, vegetables salads, grain salads, tossed salads, composed salads. Here it is drizzled over roasted carrots:

Roasted Carrots with Tapenade Dressing

Here is it drizzled over sliced ripe summer tomatoes:

Sliced Tomatoes with Green Olive Tapenade Dressing

Here it is over roasted chicken thighs!:

Roasted Chicken Thighs

You get the drift.

This can be made with black olives as well — the only real piece of advice is stay away from water packed canned olives for this. I know they are convenient, and believe me I have a can around at all times for back up, but you won’t get the rich, layered flavor of making tapenade with canned olives that you will get from cured olives.

Green Olive Tapenade Dressing: This is the kind of dressing you want to have around as often as possible — briny, salty — lemony, bright, robust, and it goes with everything from chicken to vegetables.

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5 from 2 votes

Green Olive Tapenade Dressing

This is the kind of dressing you want to have around as often as possible — briny, salty — lemony, bright, robust, and it goes with everything from chicken to vegetables.
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes
Servings: 6 People
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Ingredients 

  • ½ cup pitted oil cured green olives , such as Castelvetrano, Manzanilla or Picholine
  • 1 anchovy , rinsed and chopped
  • ¼ teaspoon minced garlic
  • 2 tablespoons chopped coarse freshly parsley
  • ¼ cup extra virgin olive oil
  • 1 ½ teaspoons drained capers
  • 1 teaspoons finely grated lemon zest
  • 2 teaspoons fresh lemon juice, approximately (depending on how lemony you want it)
  • Kosher salt and freshly ground pepper to taste

Instructions 

  • Place the olives, anchovies, garlic, parsley, olive oil, capers, lemon zest, and lemon juice in a food processor and pulse until the mixture is coarsely blended.
  • Taste and add salt and pepper as desired. Continue to pulse or puree until the mixture is as coarse or fine as you like.

Notes

This can be made with black olives as well — the only real piece of advice is stay away from water packed canned olives for this.  I know they are convenient, and believe me I have a can around at all times for back up, but you won’t get the rich, layered flavor of making tapenade with canned olives that you will get from cured olives.

Nutrition

Calories: 98kcal, Carbohydrates: 1g, Protein: 1g, Fat: 11g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 8g, Cholesterol: 1mg, Sodium: 191mg, Potassium: 18mg, Fiber: 1g, Sugar: 1g, Vitamin A: 158IU, Vitamin C: 3mg, Calcium: 10mg, Iron: 1mg
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About Katie Workman

Katie Workman is a cook, a writer, a mother of two, an activist in hunger issues, and an enthusiastic advocate for family meals, which is the inspiration behind her two beloved cookbooks, Dinner Solved! and The Mom 100 Cookbook.

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