Green Olives Tapenade

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Prep time: 5 minutes
Cook time: 0 minutes
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This recipe for Green Olives Tapenade is quick, tasty and ideal for an aperitif. It’s one of my go-to recipes when I’m hosting: simple, prepared in just a few minutes, it can be made in advance and is a hit every time!

A bowl of herb-filled green dip sits on a wooden board next to several pieces of toast.

Ingredients

To make a green olives tapenade, you need the same ingredients as for the traditional black tapenade, replacing the green olives with black ones. I just add a few ingredients for flavor.

  • Green olives: The essential base. Prefer Picholine or Lucques for their typically Provençal taste.
  • Anchovies: A key ingredient in the traditional recipe, rich in umami.
  • Capers: Add a touch of acidity and spice to the tapenade, as in the classic version.
  • Garlic: Indispensable for a full-bodied flavor, without overpowering.
  • Olive oil: Choose quality extra virgin olive oil, it makes all the difference.
  • Lemon: Just a dash to add a little acidity.

📌 Tip: Always taste before salting, as the anchovies and olives already add a lot of salt.

🌸 My personal touch: I often add basil leaves for flavour, and above all, a little almond powder for texture!

You’ll find the exact quantities in the recipe card at the bottom of the article!

A bottle of olive oil, a salt and pepper shaker, a bowl of green olives, a lemon, grated cheese, basil leaves, anchovies, capers, garlic and a small dish of sauce on a countertop.

How to make homemade Green Olives Tapenade

You’ll see, making your own tapenade is so quick and easy, you’ll never want to buy another!

  1. Mix the ingredients: Start by placing the olives, anchovies, capers, garlic and optional ingredients (almond powder, honey and basil) if using.
  2. Add the liquids: Pour in the olive oil and lemon juice. Blend again to desired consistency.
  3. Season: Taste and adjust with a little salt or pepper if necessary.

📌 Tip: Don’t blend too finely – the tapenade should keep a slightly coarse texture.

Ideas for variations

  • Without anchovies: For a vegetarian version, remove the anchovies and add a little salt.
  • With cheese: Add a little grated Parmesan or feta for a creamy version.
  • Spicy green tapenade: A hint of hot pepper or harissa can liven up the recipe.
  • Garlic-free: For a milder version, replace the garlic with shallots.

How to serve tapenade?

  • On slices of toast or homemade crackers
  • Serve with raw vegetables for a lighter aperitif
  • As a topping for vegetarian sandwiches or puff pastries for aperitifs
  • As a sauce base for warm pasta

📌 A little extra: I love to prepare both versions, black and green, at the table. Everyone chooses their favourite!

A bowl of green tapenade garnished with herbs, served with slices of bread toasted on a wooden board.

Tips for perfect tapenade

Here are a few tips to make your green tapenade a success every time!

  • Use well-drained olives to avoid a salty taste or watery texture.
  • Don’t overload your blender: it’s better to blend twice to maintain the right texture.
  • Storage: up to 5 days in a cool, airtight jar, drizzled with olive oil.

Recipe Card

Green Olives Tapenade

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5 of 1 vote
A quick and easy green olive tapenade, perfect for the aperitif! Made with quality olives, anchovies, capers and a squeeze of lemon, it takes just a few minutes to prepare and can be made in advance.
A bowl of green tapenade garnished with herbs, served with slices of bread toasted on a wooden board.
Prep Time 5 minutes
Cook Time 0 minutes
Total Time 5 minutes
Course Starter
Servings 6
Calories 152 kcal
Print Recipe

Ingredients
  

The traditional recipe

  • 1 cup of green olives pitted, 160 g
  • 5 anchovy fillets
  • 1 tablespoon of capers
  • 1 clove of garlic
  • 4 tablespoons of extra-virgin olive oil 6 cl
  • 2 tablespoons of lemon juice 3 cl
  • Salt and pepper

Optional taste-enhancing ingredients

  • 1 teaspoon honey to soften acidity
  • 1 handful of fresh basil to flavour the tapenade
  • ¼ cup of almond powder for creaminess, 30 g

Instructions
 

  • Place the green olives, anchovy fillets, capers and garlic in the bowl of a blender. If desired, add honey, fresh basil and almond powder.
  • Add olive oil and lemon juice. Blend to desired consistency (more or less smooth).
  • Taste and adjust seasoning with salt and pepper.
  • Pour the tapenade into a jar or bowl. Finish with a final drizzle of olive oil. Store in the fridge or serve immediately with bread, crackers or crudités.

Video

Nutrition

Calories: 152kcal | Carbohydrates: 3g | Protein: 2g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Cholesterol: 2mg | Sodium: 398mg | Potassium: 32mg | Fiber: 1g | Sugar: 1g | Vitamin A: 110IU | Vitamin C: 2mg | Calcium: 29mg | Iron: 0.5mg
Tried this recipe?Tag @la.cuisine.de.geraldine on Instagram and let me know how it was!

Frequently Asked Questions

How to remove bitterness from green tapenade?

Add a spoonful of honey, a little almond powder or fresh herbs like basil or thyme.

How do you eat green tapenade?

Enjoy it on toast, in pasta, as a dip with vegetables, or in Mediterranean sandwiches.

Which is better: green or black tapenade?

The black tapenade has a more intense flavor, while the green is sweeter and fruitier. Personally, I often prepare both to let everyone choose!

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