5-Minute Green Olive Tapenade (In A Food Processor)
A bold and briny Mediterranean spread made in just 5 minutes with green olives, anchovies, capers, herbs, and olive oil. Perfect as a dip, spread, or condiment.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 5 minutes
- Yield: 2 cups (6–8 servings)
- Category: Appetizer
- Method: Food Processor
- Cuisine: Mediterranean
- Diet: Kosher
Ingredients
2 cups green olives, pitted (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 garlic clove
1 lemon, zested
1 tsp kosher salt
½ cup extra virgin olive oil
Flaky sea salt, for serving
Instructions
- Place olives, anchovies, pine nuts, basil, parsley, capers, garlic, lemon zest, and kosher salt in a food processor.
- Pulse until finely chopped but still slightly chunky for texture.
- With the processor running, drizzle in olive oil until spreadable consistency is reached.
- Taste and adjust seasoning with more salt or lemon zest if needed.
- Serve topped with fresh basil and a sprinkle of flaky sea salt.
Notes
Swap pine nuts with walnuts or almonds for a nuttier variation.
Add red pepper flakes for a touch of heat.
Replace some olives with roasted red peppers for sweetness and color.
Best served at room temperature let sit out if chilled.
Nutrition
- Serving Size: about 1/4 cup
- Calories: 210
- Sugar: 0g
- Sodium: 780mg
- Fat: 21g
- Saturated Fat: 2.5g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 5mg
