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Easy Green Olive Tapenade Recipe – A Savory Mediterranean Spread
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Tapenade is a garlicky and salty dip from Provence made from olives, garlic, anchovies, almonds and capers. This recipe is based on one from chef Anne Willan. I learned to make it while helping her put together the menu for her husband’s birthday party a few years ago. I’m not usually that partial to olives but I love this piquant spread that can be a perfect appetizer or sandwich spread. It can be made ahead of time and stored refrigerated in an airtight container for up to a week. Serve on its own or with another dip like eggplant dip or as part of an Italian antipasto platter. If you enjoy these flavors I recommend this marinated olives and feta cheese recipe!
Why You’ll Love This Recipe
- Versatile. It can be used as a dip, as a sandwich spread or mixed into pasta salad.
- Easy to make. Throw a bunch of ingredients into a food processor and call it a day!
What is Green Olive Tapenade?
Tapenade is a classic French dish with deep Mediterranean roots. Originating in Provence, it features olives, capers, anchovies, and olive oil—staples of Mediterranean cuisine. Variations of olive-based spreads have been enjoyed for centuries across Italy, Greece, and Spain. This flavorful dip can be made with black or green olives, but I love using Castelvetrano olives for their briny, slightly sweet taste in this recipe.
Tapenades come in all shapes and sizes – some tapenades are chunkier, traditionally ones made in a mortar and pestle so the mixture is finely diced with olive oil stirred in. Others are smoother – in this recipe I use a piece of white bread in the mixture to add thickness and texture to the tapenade.
Key Ingredients in This Recipe
- White bread – The bread helps to bind the ingredients together as they’re blended for a denser tapenade. It’s best to use a fresh bread in this recipe rather than breadcrumbs since it blends into the dip smoothly rather. For a gluten-free version of this dip omit the bread.
- Garlic – The fresh garlic is key in this recipe. It pairs well with the nutty flavor of the almonds and briny olives.
- Green olives – While any variety of pitted green olive will add its own unique flavor to this dip, I personally like using Castelvetrano olives the best. They’re from Sicily in southern Italy with a firm texture, with a much milder olive flavor than other varieties enhanced with briny undertones. When I use a jar of green olives I always save the brine to make dirty martinis.
- Anchovy – When you thought you couldn’t add any more umami flavor to this recipe, it also uses anchovies! I prefer using oil-packed anchovy fillets for this recipe though you can also use about 1 tablespoon of anchovy paste.
- Almonds – I use whole raw almonds in this recipe. As they blend they give the dip more body and an earthy flavor. The almonds help to mellow out the briny elements in the recipe. Many black olive dips use walnuts or omit nuts altogether. If you like the flavor the almonds add, I’d recommend trying this red pepper dip, easy romesco sauce.
- Capers – Capers have a tangy, salty flavor. The edible part of the caper plant is the immature flower buds, which are typically served pickled and packed in oil or salt.
- Parsley – Herbs add a fresh element that pairs well with the briny flavors. I have a preference of using flat-leaf parsley rather than curly/ Italian varieties.
- Olive oil – The extra-virgin olive oil works to emulsify with the other ingredients to create a rich dip with a good texture.
- Lemon juice – Freshly squeezed lemon juice works to brighten up the dip.
A full ingredient list with exact amounts can be found in the recipe card below.
Pro tip:
Since the anchovies and capers are already salty you won’t need to add any additional salt. If you find your recipe too far on the briny side add a touch of honey to balance the flavors.
Swaps and Ingredient Substitutions
- The green olives can be swapped for a black olive variety like kalamata olives for a milder, more savory flavor.
- Try adding other herbs like fresh basil to the mix.
- Pine nuts or walnuts can be used in place of almonds.
- For a gluten-free version of this dip omit the bread.
How to Make Green Olive Tapenade (Step-by-Step)
First, add the bread, garlic, olives, anchovies, almonds, capers and parsley to the bowl of a food processor. Next, pulse the food processor until the ingredients are coarsely chopped.
With the food processor running, slowly add the olive oil, until the tapenade becomes smooth. Add the lemon juice and season to taste with salt and pepper. Serve at room temperature with toasted baguettes or crackers.
How to Serve Green Olive Tapenade
- Spread on crackers or crostini
- The center of an antipasto platter
- Spread on a sandwich (I like adding it to a mortadella sandwich with slices of provolone cheese)
- Stir into a pasta salad
Storage Tips – How Long Does Green Olive Tapenade Last?
Homemade tapenade can be stored refrigerated in an airtight container for up to 1 week.
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FAQ – Frequently Asked Questions
Green olive tapenade tends to be brighter and tangier, while black olive tapenade has a deeper, more savory flavor.
Yes! The green olives can be swapped for a black olive variety like kalamata olives for a milder, more savory flavor.
Yes! Store refrigerated in an airtight container topped with a thin layer or olive oil for up to a week.
Spread on crackers or crostini, on a sandwich (I like adding it to a mortadella sandwich with slices of provolone cheese) or stir it into a pasta salad.
Yes, this version is naturally vegan and dairy-free as long as you are using eggless bread.
It depends on personal preference! Some like it coarsely chopped, while others blend it into a smoother paste.
Stored properly in the refrigerator, it can last up to 1 week.
Other Recipes to Try
If you enjoy this green olive tapenade recipe, I recommend checking out more of these easy mediterranean appetizers:
I hope you love this green olive tapenade recipe! If you make it be sure to leave a comment and a rating so I know how you liked them. Enjoy!
Green Olive Tapenade
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Ingredients:
- 1 slice white bread, torn into chunks
- 2 garlic cloves, crushed
- ½ cup pitted green olives ( I use Castelvetrano olives)
- 2 oil-packed anchovy fillets
- ⅓ cup almonds
- 1 tablespoon oil packed capers, drained and rinsed
- 2 teaspoons chopped flat-leaf parsley
- ¼ cup extra-virgin olive oil
- 2 teaspoons lemon juice
- Freshly ground black pepper
Instructions:
- Add the bread, garlic, olives, anchovies, almonds, capers and parsley to the bowl of a food processor.
- Pulse until the ingredients are coarsely chopped. Then, while the food processor is running, slowly add the olive oil, until the tapenade becomes smooth. Stir in the lemon juice and season with pepper.
- Serve at room temperature with toasted baguettes or crackers. Store in an airtight container topped with a thin layer or olive oil for up to a week.
Notes:
Nutrition:
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Could I substitute 1 Tbsp Fish Sauce in lieu of the 2 anchovies?
Subbing fish sauce should work to add that umami flavor but I would only use a teaspoon because fish sauce has a much more concentrated flavor
What can I use instead of bread? I am paleo.
I’d recommend skipping the bread step entirely and then up the almonds to 1/2 cup! hope you enjoy the recipe!
Do you store it at room temperature or in fridge.
I store in the fridge! Hope you enjoy!
We have anchovy paste. How much do you think i would add instead of anchovy fillets?
I’d add about 2 teaspoons of anchovy paste! Hope you enjoy!
Would it be weird to add kalamata olives as well?
While I’ve never tried it, I don’t see why it would’t be good! Kalamata tapenade is quite common so I feel like the combo would work well! Let me know how it works out!
Kylie! This was absolutely delicious! Thank you for sharing the recipe!
I’m so happy to hear you enjoyed! Thank you for sharing Merav!
I am a big fan of tapenade , but had not had one made with green olives. I really liked the distinctive flavor of this recipe!
The buttery Castlevetrano olives in this tapenade made it 💯. It was so delicious on a piece of warm crusty bread and sliced heirloom tomatoes. I plan to use it on some grilled fish this weekend!
I’m so glad you loved it—and YES to using it on grilled fish, that sounds incredible! Castelvetrano olives really do make all the difference with their buttery texture. Love the idea of pairing it with heirloom tomatoes too—so summery and fresh. Thanks so much for sharing!
Easy to make and delicious to eat
Easy to make but delicious. An excellent appetizer!
So happy to hear it!!