Easy Green Olive Tapenade

5 from 5 votes

Green Olive Tapenade is a super quick and easy recipe! Perfect to serve as an appetizer, dip or spread it is full of flavor.

Prep Time5

Cook Time0

Total Time5

Course: Appetizer, dip, Spread

Cuisine: Australian, French, International

Keyword: green olive tapenade, green olive tapenade recipe

Servings:

Calories: 141kcal

Combine: add the whole green olives, stuffed green olives, garlic cloves, capers, anchovies, olive oil, lemon juice and parsley to the bowl of a food processor. Blitz for approximately 5 seconds then use a spatula to scrape down the insides of the bowl. Then pulse again for 5 seconds. Note 4
To serve: use a spatula to help transfer the tapenade to a serving bowl and provide toast points or potato chips for serving. Note 5

Note 1 Pitted green olives: these are whole green olives with the pits removed. They will come in a tall jar or tin with liquid. We drain them, no need to rinse and then discard the liquid (olive juice).
Note 2 Stuffed green olives: these are stuffed green olives that have the red pimento in the centre. They will also come in jars of all sizes. We need slightly less of these than the whole green olives. We also drain these and discard the liquid.
Note 3 - Measurements: an Australian tablespoon measures 20ml which is just a little bit bigger than an American one. I am using an Australian tablespoon for the recipe. Fresh or bottled lemon juice will both work.
Note 4 Tapenade: we want the texture of our tapenade to be chunky. Pulsing for just seconds achieves this, using low or high will obliterate the ingredients and leave them a mushy mess. The chunky texture which also allows us to distinguish the separate ingredients in the olive tapenade.
Note 5 - Toast points: these are super easy to make! Simply cut the 4 crusts off a slice of bread. Cut the bread in half and place on a lined baking tray. Spray with cooking oil. Cook in a moderate oven oven for 10 mins until the toast browns and becomes crunchy!