Green Olive Tapenade Spread

Green olive tapenade is my secret weapon any time I need an appetizer that feels special but also lets the ingredients do all the talking. This bright savory spread comes together in minutes with a handful of pantry staples and a quick blitz in the food processor. Bursting with briny green olives creamy almonds and just a touch of anchovy for depth this tapenade instantly transforms a slice of baguette or a cracker into something memorable.

I first whipped this up for an impromptu rooftop picnic and the bowl was scraped clean in less time than it took me to set out the drinks. Now it is always my go-to when friends stop by on short notice.

Ingredients

• White bread: Torn into pieces helps to bind the tapenade and gives it a creamy texture Use fresh bakery bread if possible for the best flavor
• Garlic cloves: Crushed add essential aroma and a savory backbone to the mix Choose firm heavy cloves for the most flavor
• Pitted green olives: Such as Castelvetrano provide the bright tangy foundation Look for olives with a vivid green color and plump texture
• Oil packed anchovy fillets: Lend a subtle umami note Choose high-quality ones for richness and balance
• Almonds: Add delicate crunch and a mild nutty sweetness Opt for fresh raw almonds for the best results
• Oil packed capers: Drained and rinsed offer extra pops of briny intensity Pick capers with a firm texture not mushy
• Flat leaf parsley: Brings freshness and a touch of color Go for leaves that are bright and not wilted
• Extra virgin olive oil: Makes everything come together and adds silkiness Use the fruitiest oil you have
• Lemon juice: Gives brightness and lifts the flavors Squeeze it fresh for the best tang
• Freshly ground black pepper: Balances flavors with gentle heat Grind yours just before using for best aroma

Instructions

Prep the Ingredients:

Tear a slice of white bread into small pieces and crush the garlic cloves Make sure the olives are pitted Measure out the nuts capers parsley and everything else

Build the Flavor Base:

Add the bread garlic green olives anchovies almonds capers and parsley to the bowl of a food processor The bread should go in first for even blending Arrange the rest on top so every bite gets a mix of flavor

Chop Coarsely:

Pulse the processor a few times to break everything down Aim for a chunky consistency at first Scrape down the sides as needed so no big pieces remain

Emulsify with Olive Oil:

Slowly drizzle in the olive oil while running the food processor You should see the mixture begin to smooth out and turn glossy Keep blending until you get your preferred consistency I like it with some texture left

Finish the Tapenade:

Transfer the mixture to a bowl Stir in the lemon juice and add several grinds of black pepper Taste and adjust Balance the salt acid and richness to your liking

Serve:

Serve tapenade at room temperature with sliced baguette or crackers For a party transfer to a shallow dish and top with a drizzle of olive oil

Store:

If making ahead store in an airtight container and pour a thin layer of olive oil on top to seal it Refrigerate for up to a week

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The Castelvetrano olives are my personal favorite here They have a mellow buttery flavor and vivid color that really makes the tapenade unique My family loves when I make this for summer get togethers because it feels both rustic and a little bit fancy at the same time

Storage Tips

Store tapenade in a glass jar with a drizzle of olive oil over the top and tightly sealed This keeps air out and preserves the flavors for up to seven days If you sense the aroma fading just give it a quick stir and add another splash of olive oil before serving again

Ingredient Swaps

If you do not eat anchovies simply skip them or add a small pinch of miso paste for a similar umami boost Almonds can be replaced with toasted walnuts for a richer flavor Black olives work in a pinch just note you will lose that sunny green color

Serving Suggestions

Spread onto crostini or crackers as an appetizer Layer into sandwiches or grilled vegetable wraps Serve alongside roasted fish or chicken for a flavorful boost

Cultural Insights

Tapenade hails from Southern France specifically the Provence region It was originally made with black olives but green versions are now just as celebrated Mediterranean households often have a version stashed in the fridge ready to add to any meal requiring a burst of bright flavor

Seasonal Adaptations

In summer garnish with extra chopped parsley or pair with fresh cherry tomatoes For the holidays serve with sliced radishes and fennel for a wintery twist During spring try it with blanched asparagus on the side

A few helpful notes

Let the tapenade come to room temperature before serving for the best flavor Fresh lemon juice really wakes up the other ingredients A really good olive oil is worth it here

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This tapenade goes fast at every gathering so double the batch if you want leftovers. Any way you serve it it is sure to become a staple in your kitchen too.

Frequently Asked Questions

→ What type of olives work best?

Castelvetrano or other mild, buttery green olives deliver excellent flavor and texture.

→ Can I omit anchovies?

Yes, for a vegetarian version, leave out the anchovies while maintaining a savory depth using more capers.

→ How can I serve tapenade?

Spread on toasted baguette slices, crackers, or serve alongside roasted vegetables for a flavorful appetizer.

→ How should I store leftovers?

Keep in an airtight container topped with olive oil in the refrigerator for up to one week.

→ What can I substitute for almonds?

Pine nuts or walnuts provide a different nutty undertone if almonds are unavailable or undesired.