Easy, healthy and delicious Mediterranean green olive tapenade — an amazing bread spread and vegetable dip. A 10-minute vegan-friendly recipe.
Olive tapenade is a simple, flavorful spread that’s perfect for using up jars of olives. I often make it because it’s quick, versatile and consistently delicious. Recently I perfected this version using Greek green olives, and it makes a great companion for fresh bread, crackers or raw vegetables.
Tapenade is a traditional Mediterranean spread usually enjoyed as an appetizer or a dip with chopped fresh vegetables. Similar in use to other savory spreads, you can spoon it on toast or crackers. Tapenade can be made from black or green olives; as with most recipes, using high-quality olives and extra virgin olive oil yields the best flavor. Typical additions include capers, garlic and anchovies (optional), with lemon juice and mustard to balance the flavors. I like to finish mine with a little chopped parsley for freshness. Feel free to adjust ingredient amounts or add herbs to suit your taste.
This tapenade can be vegan if you omit the anchovies. It’s also a healthy choice: extra virgin olive oil is rich in monounsaturated fats and antioxidants and provides anti-inflammatory and heart-protective benefits. Choosing a good cold-pressed extra virgin olive oil maximizes both taste and nutritional value. Olives themselves add beneficial nutrients and flavor.
How to Eat Tapenade
Tapenade is an easy way to introduce more olives and olive oil into your meals. This savory, umami-packed spread pairs beautifully with crusty ciabatta, baguette or crackers. Serve it as an appetizer with a cheese plate, spread it on sandwiches, top it with a slice of cheese for lunch, or use it as a dip for fresh vegetables for a satisfying snack. If you enjoy olives, you’ll likely love this spread.
Green Olive Tapenade
Ingredients
- 250 grams pitted green olives
- 1–2 anchovies (omit if vegan)
- 2 teaspoons capers
- 1 teaspoon green peppercorns
- 1–2 cloves garlic
- 2 tablespoons chopped parsley
- 1 teaspoon mustard
- 1 tablespoon lemon juice
- 4–5 tablespoons extra virgin olive oil
- Salt and freshly ground black pepper to taste
- Fresh crusty bread, to serve
Instructions
- Combine all ingredients except the olive oil in a blender or food processor. Pulse until the mixture forms a coarse paste—avoid blending it too smooth; you want some texture.
- Add just enough olive oil to form a spreadable paste. Taste and season with salt and freshly ground black pepper as needed—capers and anchovies are salty, so add salt sparingly.
- Serve immediately with crusty bread or store in a glass jar covered with a thin layer of olive oil in the fridge. Use within about 7 days.
Notes
Store in an airtight container in the refrigerator for up to 7 days. To keep the surface from drying, pour a thin layer of olive oil on top before sealing.
Nutrition
Per serving: Calories 109 kcal | Carbohydrates 1 g | Fat 11 g | Saturated Fat 1 g | Sodium 521 mg | Fiber 1 g | Vitamin A 205 IU | Vitamin C 2.1 mg | Calcium 18 mg | Iron 0.3 mg
What is your favorite dish with olives? Leave a comment below!
Cheers,
Elena
