Meet your new go-to appetizer: a savory artichoke and olive spread that’s ready in 10 minutes and tastes amazing with wine, crackers, or warm baguette slices.
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Why You’ll Love This Kalamata Olive Tapenade
There’s something irresistible about salty, savory tapenade blended with tender artichokes for a touch of richness. I love having a few go-to recipes for those last-minute guests, and this one’s always a hit. It comes together in just 10 minutes using simple ingredients you probably already have on hand, and it pairs perfectly with a glass of wine.
I was inspired by the one from Trader Joe’s, but wanted to give it my own twist. Adding artichoke hearts makes it lighter and more flavorful, while garlic, lemon zest, and a bit of parsley bring brightness and freshness to every bite. Serve it with a toasted baguette, spoon it over chicken or fish, or toss it with pasta for a quick, gourmet meal. You’ll love this black olive tapenade because:
- Tastes even better the next day
- It’s ready in just 10 minutes
- Uses pantry-friendly ingredients
- Works as a dip, spread, or topping
Ingredient Information And Substitutions
- Kalamata olives- Their rich, fruity flavor anchors the dip. I like using pitted ones for convenience, but you can use any variety you enjoy. If you prefer, swap in black or Spanish olives for a milder flavor.
- Green olives- They add brightness and balance. Manzanilla (especially the kind stuffed with pimentos) or Castelvetrano are both great options.
- Artichoke hearts- Use marinated ones for extra flavor, or frozen if you prefer less acidity.
- Lemon zest- Adds freshness and zing. A splash of juice works too.
- Garlic- A single clove adds depth. Roasted garlic will make it more mellow.
- Parsley- Brings color and lightness. Basil or thyme can also work.
- Black pepper- Balances the briny notes. Add a dash of crushed red pepper for a kick.
- Olive oil- Helps blend everything smoothly. Any neutral oil can substitute in a pinch.
- Balsamic vinegar- Optional, though it adds a subtle sweetness and depth.
How To Make Green Olive Tapenade
Step 1- Toast the bread.
Preheat the oven to 400 degrees F and line a sheet pan with parchment (only if using baguette). Arrange sliced baguette pieces in a single layer, drizzle with olive oil, and bake for about 10 minutes until just golden.
Step 2- Blend the ingredients.
Add green olives, kalamata olives, artichoke hearts, garlic, lemon zest, parsley, and black pepper to a food processor. Pulse several times, stopping to scrape down the sides a few times.
Step 3- Serve.
Once the tapenade reaches your desired chunky, spreadable texture, serve it right away with the toasted baguette slices. Or, cover and refrigerate until ready to serve.
Frequently Asked Questions
Tapenade is a Provençal dip or paste traditionally made with olives, capers, and anchovies. I skipped the anchovies and capers and added artichokes, garlic, and fresh herbs, for a lighter, more modern twist.
Typically, olives form the base (either green, black, or both), mixed with olive oil, garlic, and sometimes citrus. This variation adds artichokes and parsley for a bright, Mediterranean flavor that pairs beautifully with bread or crackers.
Yes. The food processor makes the process super quick and easy and helps get a nice, fine chop, but you can totally hand chop it.
Tips For Making Green Olives Tapenade
- Line your sheet pan with parchment or foil before toasting the baguette slices (if using baguette) for easy cleanup.
- Use a food processor or mini chopper to quickly blend everything. It makes prep a breeze!
- Pulse in short bursts and stop every so often to scrape down the sides for even mixing.
- Leave some texture if you like a chunkier dip. Bigger olive and artichoke pieces taste great too.
- Drizzle olive oil over the bread before baking for a golden, flavorful finish, and add a touch more before serving to give the tapenade a glossy, rich look.
- Experiment with flavor. A sprinkle of fresh herbs or a pinch of red pepper flakes adds a fun twist.
- Ingredients to prep ahead- Drain the olives and artichokes so they’re ready to go when it’s time to blend.
- Leftovers and storage- Store in an airtight container in the fridge for up to 1 week.
What To Serve With Kalamata Olives Tapenade
This dip pairs beautifully with any appetizer spread. Spread it over warm baguette slices for an effortless artichoke bruschetta, or serve it with crackers to round out a cheese board or antipasto platter. It’s also delicious over grilled chicken, fish, or tossed with veggies for a quick flavor boost. Here are some favorite pairings:
Other Appetizers To Try
Love this recipe? Please leave a 5 star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below ⬇️ and/or a review in the comment section further down. Check out my Amazon Store for all my favorite tools, including those used in this recipe. And follow @thelifejolie on Instagram and TikTok!
Artichoke and Olive Spread
Equipment
Ingredients
- 1 baguette, sliced
- 1 Tablespoon olive oil + extra for drizzling on the bread
- 10 ounces kalamata olives, pitted and drained
- 10 ounces green olives, pitted and drained
- 14 ounces artichoke hearts, quartered, marinated and drained
- 1 clove garlic, peeled
- 1 lemon, zest only
- ½ teaspoon ground black pepper
- 1 Tablespoon fresh parsley
- 1 teaspoon balsamic vinegar (optional)
Instructions
- Preheat the oven to 400° F and line a sheet pan.
- Place the baguette slices in a single layer on the sheet plan and drizzle with olive oil to taste.
- Bake for 10 minutes to lightly toast.
- While the bread toasts, place all ingredients into the food processor.
- Pulse the food processor to chop and blend the ingredients, pausing between every couple pulses to scrape down the sides of the food processor with a spatula until the tapenade has reached your desired texture.
- Serve immediately with the baguette slices or cover and refrigerate for up to a week.
Video
Notes
- Line your sheet pan with parchment or foil before toasting the baguette slices (if using baguette) for easy cleanup.
- Use a food processor or mini chopper to quickly blend everything. It makes prep a breeze!
- Pulse in short bursts and stop every so often to scrape down the sides for even mixing.
- Leave some texture if you like a chunkier dip. Bigger olive and artichoke pieces taste great too.
- Drizzle olive oil over the bread before baking for a golden, flavorful finish, and add a touch more before serving to give the tapenade a glossy, rich look.
- Experiment with flavor. A sprinkle of fresh herbs or a pinch of red pepper flakes adds a fun twist.
- Ingredients to prep ahead- Drain the olives and artichokes so they’re ready to go when it’s time to blend.
- Leftovers and storage- Store in an airtight container in the fridge for up to 1 week.
Nutrition
Originally posted at Easy Good Ideas.
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