5-Minute Green Olive Tapenade (In A Food Processor)

This green olive tapenade is a bold, briny spread that comes together in just five minutes using a food processor. I love how the olives, anchovies, capers, and fresh herbs blend into a savory mix that works beautifully as a dip, spread, or condiment. It feels rustic yet elegant, making it one of my favorite quick recipes for entertaining or adding extra flavor to everyday meals.

Why You’ll Love This Recipe

I like this tapenade because it’s quick, easy, and packed with Mediterranean flavors. The combination of green olives, basil, parsley, and lemon zest gives it a bright freshness, while anchovies and capers add depth and umami. I often make it ahead of time since the flavors get even better as it sits. It’s incredibly versatile, and I can serve it on crostini, alongside grilled meats, or stirred into pasta.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

2 cups green olives pitted, such as Castelvetrano, Cerignola, or Manzanilla
5-6 anchovy fillets
½ cup pine nuts
½ cup fresh basil plus more for serving
½ cup fresh parsley
¼ cup capers drained
1 medium clove of garlic
1 lemon zested
1 tsp Kosher salt
½ cup extra virgin olive oil
Flaky sea salt for serving

Directions

1. I place the olives, anchovies, pine nuts, basil, parsley, capers, garlic, lemon zest, and kosher salt in a food processor.
2. I pulse until everything is finely chopped but not completely smooth I like it a little chunky for texture.
3. With the processor running, I slowly drizzle in the olive oil until the mixture comes together into a spreadable consistency.
4. I taste and adjust seasoning, adding more salt or lemon zest if needed.
5. I serve it topped with fresh basil and a sprinkle of flaky sea salt.

Servings and Timing

This recipe makes about 2 cups of tapenade, serving 6–8 people as an appetizer. The total time is just 5 minutes.

Variations

I sometimes swap pine nuts for walnuts or almonds for a nuttier variation. If I want a spicier version, I add a pinch of red pepper flakes. For a lighter twist, I replace some of the olives with roasted red peppers, which add sweetness and color.

Storage/Reheating

I store the tapenade in an airtight container in the refrigerator for up to 5 days. Since it contains olive oil, it may firm up slightly when chilled, so I let it sit at room temperature for 15 minutes before serving. I don’t reheat tapenade—it’s best enjoyed cold or at room temperature.

FAQs

Can I make this tapenade without anchovies?

Yes, I sometimes leave them out, but they add depth and umami that I really enjoy.

What type of olives work best?

I prefer Castelvetrano for their mild, buttery flavor, but Manzanilla and Cerignola are also excellent.

Can I use black olives instead of green?

Yes, but the flavor will be stronger and saltier, more like a traditional black olive tapenade.

Do I need to toast the pine nuts first?

I like to toast them lightly for extra flavor, but it’s optional.

Can I make this by hand without a food processor?

Yes, I chop everything finely with a knife, though it takes more time and won’t be as smooth.

How do I serve green olive tapenade?

I spread it on crostini, serve it with crackers, or use it as a topping for grilled fish, chicken, or roasted vegetables.

Can I freeze tapenade?

Yes, I freeze it in small portions for up to 2 months and thaw in the refrigerator before serving.

Is this tapenade vegan?

No, because it includes anchovies, but I make it vegan by omitting them.

Can I add cheese to the tapenade?

Yes, I sometimes stir in crumbled feta or grated Parmesan for richness.

How do I balance the saltiness?

If it tastes too salty, I add more parsley, basil, or a squeeze of lemon juice to brighten it up.

Conclusion

This 5-minute green olive tapenade is one of my favorite quick recipes for adding bold Mediterranean flavor to the table. I love its versatility, whether I spread it on bread, use it as a topping, or mix it into pasta. It’s fast, fresh, and always a hit when I serve it to family and friends.

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