Green Olives Tapenade
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!
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!
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!
- Mix the ingredients: Start by placing the olives, anchovies, capers, garlic and optional ingredients (almond powder, honey and basil) if using.
- Add the liquids: Pour in the olive oil and lemon juice. Blend again to desired consistency.
- 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!
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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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
Frequently Asked Questions
Add a spoonful of honey, a little almond powder or fresh herbs like basil or thyme.
Enjoy it on toast, in pasta, as a dip with vegetables, or in Mediterranean sandwiches.
The black tapenade has a more intense flavor, while the green is sweeter and fruitier. Personally, I often prepare both to let everyone choose!
This looks delicious. Is almond powder the same thing as almond flour? Thank you.
Thank you! Yes, it is 🙂 I will changed back for “ground almonds”.