Green Olive Tapenade

This green olive tapenade recipe is a family favorite! It’s perfect for pita crackers, toast, chips, and more. This recipe is so easy to make that you’ll want to make it over and over again.

To be honest, I had never actually heard of tapenade until this year! I was researching some different foods that I could make for Great Lent, I’m Eastern Orthodox so we fast, and I stumbled upon tapenade.

We absolutely love this recipe! One of my favorite ways to eat green olive tapenade is on a tuna sandwich! To make one, simply spread mayo and then tapenade on some bread. Then, add the tuna and any veggies you’d like, such as baby spinach or sprouts. And then enjoy!

What is tapenade?

Tapenade is a spread usually made up of olives, capers, and an oil base. The ingredients are finely minced together to create a bold, flavorful spread perfect for crackers, toast, etc.

I think it’s pretty similar to pesto, but tapenade doesn’t have any cheese like pesto does.

What is green olive tapenade made of?

The key ingredients that tapenade is made up of are olives, capers, and an oil base.

In this recipe I use two types of olives, kalamata and green olives, capers, avocado or olive oil, garlic, lemon juice, and herbs. I’ll explain the ingredients more in depth later in this article.

Is tapenade good for you?

Green olive tapenade is full of great ingredients such as olives, garlic, and avocado or olive oil.

In fact, olives are known to have fiber, Vitamin E, and healthy fats in them. Olives are also known to be part of the Mediterranean diet, so it’s no secret that there are lots of benefits with them.

You can find out more on the benefits of olives here.

The difference between tapenade and pesto

Tapenade and pesto might seem similar at first glance, but they do have some key differences.

Country of origin: Tapenade originates from France while pesto originates from Italy.

Olives: Tapenade is made up of olives and sometimes olive oil too. However, pesto only has olive oil and no olives.

Cheese: Another big difference is that pesto has cheese in it, typically parmesan, while tapenade does not.

Texture: Tapenade tends to be more of a chunky spread and pesto is usually smooth.

How to eat tapenade?

We eat our green olive tapenade like a spread. You can also mix it into different condiments like mayo. Also, you can serve it as a dip for chips, crackers, etc.

What do you eat green olive tapenade with?

You can eat tapenade with crackers, chips, on sandwiches, on pizza, on veggies, and more! Really whatever you think tapenade would be good on, go ahead and give it a try!

What does green olive tapenade taste like?

Tapenade is briny, bold, and savory. It has layers of flavors from the various ingredients in it. For instance, the green olives, lemon juice, and capers give the tapenade a tangy flavor.

Additionally, kalamata olives adds a bit of saltiness to the tapenade. Lastly, this green olive tapenade recipe calls for basil, and the basil gives the tapenade a hint of freshness.

How long does green olive tapenade last in the fridge?

The green olive tapenade, if stored properly, should keep for about 5-7 days. I will discuss storage details more down below.

Do I need a food processor to make green olive tapenade?

No, you actually can use a knife to finely chop up all of the ingredients. Or, you could use a mortar and pestle, which creates a smoother texture.

Chopping it up gives the tapenade a more rustic texture. It will be a little more time consuming, but it will still taste delicious!

Equipment need

Measuring cups/spoons

Food processor

Ingredients for green olive tapenade

1 cup pitted Kalamata olives

1/4 cup pitted green olives

2 tablespoons of drained capers

1 small clove of garlic, minced

2 tablespoons of chopped, fresh basil leaves

2 tablespoons of avocado oil or olive oil*

1 tablespoon of lemon juice

1/4 teaspoon of dried oregano- optional

Black pepper to taste

*Note- olive oil will give your green oil tapenade a sightly different flavor then avocado oil will. Olive oil has a bolder taste then avocado oil, but it should still taste delicious with either oil.

How to make green olive tapenade

First, add olives, capers, garlic, basil, avocado oil, lemon juice, and oregano to a food processor.

Then, pulse the food processor a few times, carefully scraping down the sides of the food processor as needed.

Once the ingredients in the tapenade are finely chopped together, add black pepper to taste and mix.

Lastly, serve with pita chips, or your favorite crackers, and enjoy!

How to store tapenade

Again, tapenade can be stored in the fridge for 5-7 days. Here are some tips for maximum freshness:

Drizzle a thin layer of oil on top of tapenade before sealing the container. This will help prevent oxidation and preserve the flavor.

Use an air tight, glass container for storage.

Be sure to stir your green olive tapenade before serving because natural separation can occur.

Can I freeze tapenade?

Absolutely! Green olive tapenade can be frozen for up to 2 months. You can either use an ice cube tray or small freezer-safe container(s). To thaw, simply place in the fridge overnight and then take it out the next day and stir before enjoying.

Ingredient variations

Avocado oil-> olive oil

Green olives-> you could just use all Kalamata olives. Just replace the green olive amount with more Kalamata olives. Or black olives, but the taste will be a little different.

Lemon juice-> lime juice

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Food processor– I love my Ninja! It doesn’t take up much space and is super easy to use. I also like how it’s pretty easy to clean and super affordable.

Check out my sourdough discard sandwich bread to have with your tapenade!

Did you make this green olive tapenade recipe? Comment below how it turned out!