Have you ever tasted a tapenade so good, you wanted to recreate it at home? This Green Olive Tapenade recipe will show you how! This classic Mediterranean spread is incredibly versatile and bursting with flavor. You’re about to learn how to make a restaurant-quality tapenade in your own kitchen. The secret? A simple twist that elevates the flavor to a whole new level.
Why You’ll Love This Green Olive Tapenade Recipe
This isn’t your average tapenade. It’s special, and here’s why:
The Secret Twist: Preserved Lemon. Instead of relying solely on lemon zest, I add preserved lemon (rind only, finely minced). This adds an incredible depth of flavor that you won’t find anywhere else.
Complex Citrus Notes. Preserved lemons provide a more intense, complex citrus flavor thanks to the fermentation process.
Umami Depth. The salt-cured rind also adds a savory, umami depth that complements the green olives, capers, and anchovy fillets. This creates a much more balanced and flavorful tapenade than you would achieve with just lemon zest.
Quick and Easy. You can whip up this appetizer in minutes.
Elevated Flavor. The preserved lemon really takes this tapenade to restaurant-quality status.
Versatile. Enjoy it as an appetizer, spread, or topping.
Ingredients Needed
- 2 cups green olives (pitted, such as Castelvetrano, Cerignola, or Manzanilla)
- 5-6 anchovy fillets
- ½ cup pine nuts
- ½ cup fresh basil (plus more for serving)
- ½ cup fresh parsley
- ¼ cup capers (drained)
- 1 medium clove of garlic ()
- 1 lemon zested
- 1 tsp Kosher salt
- ½ cup extra virgin olive oil
- Flaky sea salt (for serving)
Ingredient Notes & Substitutions
Let’s talk ingredients. Here’s what you need to know to make this recipe your own:
Olives: I like to use Castelvetrano olives for their buttery flavor, but Cerignola and Manzanilla olives also work well. Cerignola olives are large and mild, while Manzanilla olives are more briny. The choice is yours!
To learn more about the nutritional value of olives, you can visit this USDA page.
Anchovies: Anchovies add a salty, umami flavor that enhances the tapenade. For a vegetarian version, omit the anchovies or substitute with a small amount of miso paste or seaweed flakes. This recipe is naturally gluten-free.
Pine Nuts: If you have a nut allergy or simply don’t have pine nuts on hand, try using almonds, walnuts, or sunflower seeds. Keep in mind that these alternatives will have a slightly different flavor profile.
Extra Virgin Olive Oil: Use a high-quality extra virgin olive oil for the best flavor and texture. I personally like California Olive Ranch or Cobram Estate, both widely available in the US.
Preserved Lemon: You can find preserved lemons at specialty stores or online. If you’re feeling ambitious, you can even make them at home! There are plenty of recipes online. You can also learn more about the preservation process on Wikipedia.
How to Make Green Olive Tapenade
Follow these simple steps to create your own delicious Green Olive Tapenade:
Step 1: Pulse Ingredients
Combine 2 cups green olives, 5-6 anchovy fillets, ½ cup pine nuts, ½ cup basil, ½ cup parsley, ¼ cup capers, 1 clove garlic, and lemon zest in the bowl of a food processor fitted with blade attachment. Pulse until coarsely chopped. As you pulse the ingredients, the aroma of fresh basil and parsley fills the air.
Remember, the goal is to achieve a coarsely chopped mixture, not a puree, so don’t over-process.
Step 2: Blend with Olive Oil
Add ½ cup olive oil and 1 tsp Kosher salt, then blend until a smooth paste-like consistency forms. As the olive oil blends in, the mixture transforms into a vibrant green paste.
Continue blending until you reach that perfect, spreadable consistency.
Step 3: Adjust Seasoning
Taste and adjust seasoning, adding more salt as needed. The flavors will meld and deepen over time, so don’t be afraid to experiment with the seasoning.
Taste and adjust the seasoning according to your preference.
Step 4: Serve Immediately
Use immediately or store in an airtight container in a refrigerator until needed, allowing to sit at room temperature for 30 minutes before serving. Drizzle with a little extra olive oil and pine nuts, if desired. A drizzle of extra virgin olive oil and a sprinkle of flaky sea salt really elevate the presentation.
Letting the tapenade sit at room temperature allows the flavors to fully develop.
Understanding Olive Varieties & Salt Levels
Let’s dive a little deeper into the nuances of this recipe.
Olive Varieties & Flavors
The type of green olives you choose will significantly impact the flavor of your tapenade.
Castelvetrano olives are known for their buttery, mild flavor and crisp texture. They’re a great all-around choice.
Cerignola olives are larger and have a more delicate, less intense flavor. They add a subtle sweetness.
Manzanilla olives are more common and offer a briny, slightly salty flavor. If using these, be mindful of the overall salt level.
Adjusting Salt Levels
The saltiness of the olives and anchovies plays a crucial role in the overall flavor balance. Preserved lemon is also packed with salt.
Taste as you go! Start with a small amount of added salt and adjust as needed.
Consider the salt content of your preserved lemon and adjust accordingly.
Pro Tips & Troubleshooting
Pro Tips
- Let tapenade sit at room temperature for 30 minutes before serving to enhance the flavors.
- Use high-quality extra virgin olive oil for the best flavor.
- Finely mince the preserved lemon rind for even distribution of flavor.
- Pulse the ingredients carefully to avoid a mushy texture.
- Adjust the amount of garlic to your taste preference.
- Drizzle a little extra olive oil on top before serving for added richness.
Common Mistakes to Avoid
- Over-processing the tapenade, resulting in a puree.
- Not tasting and adjusting the seasoning.
- Using olives that are too salty without adjusting the added salt.
- Skipping the step of letting the tapenade sit at room temperature.
Serving & Storage
Serving Ideas
- Serve on toasted baguette slices.
- Serve with crackers and crudités (carrots, celery, cucumbers).
- Serve alongside creamy herbed whipped feta dip.
- Use on crusty baguette with burrata and mortadella.
- Spread on sandwiches or wraps.
- Use as a topping for grilled fish or chicken.
Storage and Make-Ahead
- Store in an airtight container in the refrigerator for up to 1 week.
- Layer olive oil on top to prevent oxidation.
- Bring to room temperature for 30 minutes before serving.
- Freezing is not recommended as it can alter the texture.
Conclusion
This Green Olive Tapenade recipe is not only incredibly easy to make but also delivers a burst of delicious Mediterranean flavor. The unique twist of preserved lemon elevates this classic appetizer to new heights, making it a versatile spread for any occasion. If you enjoy unique flavor combinations, you might also like my recipe for pistachio pesto. Don’t be intimidated – this recipe is simple enough for anyone to master. Feel free to experiment with different types of olives or nuts to create your own signature tapenade. Now it’s your turn to impress your friends and family with this flavorful creation! Share this recipe and explore other Mediterranean delights on my blog!
FAQ
Here are some frequently asked questions about making green olive tapenade:
What are the best green olives to use for tapenade, and how do their flavors differ?
Castelvetrano olives offer a buttery flavor, Cerignola olives are mild, and Manzanilla olives provide a briny taste. Each type brings a unique element to the tapenade.
Can I make this tapenade without anchovies? What can I substitute?
Yes, you can omit the anchovies. Try substituting with capers, miso paste, or seaweed flakes for a similar umami flavor.
How long does green olive tapenade last in the fridge, and how should I store it?
Green olive tapenade can last up to 1 week in an airtight container in the refrigerator. To prevent oxidation, layer a thin film of olive oil on top before storing.
What are some creative ways to serve green olive tapenade?
Beyond the basics, try using it as a topping for grilled fish or chicken, or spreading it on sandwiches for a flavor boost.
Is green olive tapenade healthy? What are its nutritional benefits?
Green olive tapenade offers healthy fats from olive oil, antioxidants from olives, and vitamins/minerals from the herbs and garlic. However, be mindful of the sodium content.
How do I adjust the seasoning to balance the salty and briny flavors?
Taste the tapenade as you go and balance the saltiness with a squeeze of lemon juice or a touch of sweetness, like honey.
What if my tapenade is too bitter?
If your tapenade is too bitter, try adding a touch of honey or a squeeze of lemon juice to balance the flavors.
Best Green Olive Tapenade Recipe with Preserved Lemon
Ingredients
Equipment
Method
- Combine 2 cups green olives, 5-6 anchovy fillets, ½ cup pine nuts, ½ cup basil, ½ cup parsley, ¼ cup capers, 1 clove garlic, and lemon zest in the bowl of a food processor fitted with blade attachment. Pulse until coarsely chopped.
- Add ½ cup olive oil and 1 tsp Kosher salt, then blend until a smooth paste-like consistency forms.
- Taste and adjust seasoning, adding more salt as needed.
- Use immediately or store in an airtight container in a refrigerator until needed, allowing to sit at room temperature for 30 minutes before serving. Drizzle with a little extra olive oil and pine nuts, if desired.
Notes
Lia Monet is a food blogger, recipe developer, and the founder of EasyAsMeals, a food blog focused on easy recipes, quick dinners, and everyday home cooking. She creates tested, family-friendly recipes using simple ingredients to help busy families cook affordable and delicious meals at home.
