Description
This green olive tapenade is a bold, briny spread made with just a handful of pantry staples. It’s quick, healthy, and endlessly versatile—from appetizers to mains.
Ingredients
1 cup pitted green olives
2 tablespoons capers, drained
1 garlic clove
2 tablespoons lemon juice
2 tablespoons extra-virgin olive oil
Zest of ½ lemon
1 teaspoon white miso paste (optional)
Fresh parsley or basil (optional)
Instructions
1. Add all ingredients to a food processor.
2. Pulse 4–6 times until the mixture is chopped but still chunky.
3. Taste and adjust seasoning—add more lemon juice or olive oil as needed.
4. Chill for 20 minutes to let the flavors meld.
5. Serve with bread, veggies, or as a pasta toss.
6. Store in an airtight container for up to 7 days in the fridge.
Notes
Use Castelvetrano olives for best flavor.
Swap capers with cornichons or a dash of vinegar if needed.
Add red chili flakes for heat or tahini for oil-free creaminess.
Works beautifully as a pizza base or grain bowl dressing.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: Blending
- Cuisine: Mediterranean
Nutrition
- Calories: 90
- Sugar: 0
- Sodium: 320mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 0g
- Cholesterol: 0g
Keywords: green olive tapenade, vegan tapenade, olive spread