Welcome to your new favorite plant-based appetizer! This 5-minute Green Olive and Artichoke Tapenade is not just incredibly delicious but also remarkably simple to prepare. Crafted without any oil, this vibrant and flavorful condiment is entirely vegan, making it a perfect healthy addition to any meal or snack. Imagine scooping it up with your favorite crackers or fresh vegetables, spreading it generously onto wraps and sandwiches, or using it to elevate the flavor of your main dishes. Its versatility knows no bounds, making it a staple in any kitchen.
My refrigerator is rarely without a jar of green olives – and capers too! These briny gems are culinary powerhouses, capable of transforming simple vegan dishes into something extraordinary. I often use capers to infuse that perfect umami depth, much like in my beloved tahini caesar dressing. The secret to a truly outstanding tapenade often lies in the quality and type of olives you choose. My husband, for instance, was never an olive enthusiast until he discovered the exquisite taste of Castelvetrano olives during a trip to Greece. He’ll tell you that once you’ve experienced the firm texture and buttery, mild flavor of these superior green olives, all others simply pale in comparison.
Recently, we found ourselves with a rather large jar of pitted Castelvetrano olives. While convenient for quick snacking, there’s a slight textural difference when olives are pitted prior to purchase – the unpitted ones generally retain a firmer, more satisfying bite. But what to do with such an abundance of already pitted olives? The answer was clear: a glorious homemade green olive tapenade! This discovery was a revelation, transforming our generous supply of olives into a delightful spread. I particularly adore it slathered generously onto a warm slice of challah bread on a Friday evening – a truly sublime treat. This easy-to-make dip quickly became a go-to for our snack boards, perfect with crisp crackers or fresh veggie sticks. It satisfies that craving for something salty and savory, with the artichoke hearts adding a wonderful balance and mellowing out the intensity of the olives.
One of the best aspects of this recipe is its incredible speed and simplicity. You can whip up this amazing olive spread in just about 5 minutes using pantry staples and a food processor. Seriously, it’s that quick and easy! No culinary degree required. By following these straightforward steps, you too can become a green olive tapenade expert, ready to impress your family and friends with this vibrant and flavorful creation. This recipe is designed for maximum flavor with minimal effort, ensuring a delicious outcome every single time.
Why This Green Olive and Artichoke Tapenade is a Must-Try
There are countless reasons why this particular Green Olive and Artichoke Tapenade will quickly become a cherished recipe in your culinary repertoire. For starters, it’s an absolute lifesaver for last-minute gatherings or when you need a quick, impressive appetizer. The preparation time is unbelievably short – truly just 5 minutes from start to finish if you have your ingredients prepped. This makes it ideal for busy weeknights or unexpected guests.
Beyond its speed, this tapenade is a nutritional powerhouse. It’s entirely plant-based and made without any added oil, aligning perfectly with healthy eating goals and the principles of the Mediterranean diet. You get all the rich, savory flavors without any heavy oils, making it a guilt-free pleasure. The combination of green olives, briny capers, and earthy artichoke hearts creates a complex flavor profile that’s both bold and refreshing. The lemon adds a crucial bright note, cutting through the richness and elevating every bite.
Its versatility is another major selling point. While it shines as a dip for crunchy crackers or fresh crudités, its uses extend far beyond the appetizer tray. Imagine spreading it inside wraps, on sandwiches, or even using it as a unique base for a quick pasta sauce. You can dollop it onto grilled vegetables, stir it into grains, or spread it on bruschetta for an elegant touch. This tapenade offers endless possibilities for enhancing your meals with a burst of Mediterranean-inspired flavor. It’s truly a secret weapon for adding depth and excitement to everyday dishes.
Ingredients and Substitutions
This delightful olive spread is made possible with readily available pantry staples, making it incredibly convenient to whip up at a moment’s notice. It’s my ultimate 5-minute vegan appetizer for a reason!
- Green Olives: While any type of green olive will yield a delicious tapenade, Castelvetrano olives are my top recommendation. Their mild, buttery flavor and firm texture are simply unmatched. If Castelvetranos aren’t available, other varieties like Manzanilla or Picholine can be used. You can also save money by mixing pricier olives with more common canned green olives, especially since they’ll be pulsed in the food processor anyway.
- Capers: These tiny, pickled flower buds are essential for adding another layer of briny, salty goodness to the tapenade. Many traditional tapenade recipes call for anchovies for an umami kick. However, for an inclusive vegan recipe that caters to all tastes, capers are an excellent alternative. They provide that same savory depth without any fishiness or undesirable texture, making them a fantastic plant-based umami booster.
- Lemon: Both the zest and the juice are crucial here. The lemon provides a bright, refreshing counterpoint to the saltiness of the olives and capers. The zest offers aromatic oils for a more complex citrus flavor, while the juice adds necessary acidity that truly brings all the flavors together and lightens the spread.
- Hemp Seeds: This is a secret ingredient for achieving a touch of creamy texture without adding any oil. Hemp seeds are also packed with omega-3 fatty acids, protein, and fiber, adding a nutritional boost to your tapenade. They blend seamlessly, contributing a subtle nuttiness and ensuring a smooth finish if pulsed longer.
- Artichoke Hearts: These tender hearts are key to toning down the overall saltiness of the olives and capers, providing a mellow, earthy flavor. They also add wonderful bulk and a slightly different texture to the dip, making it more substantial and satisfying. Using artichoke hearts packed in water (drained) is preferred over those in oil for this oil-free recipe.
- Garlic: A few cloves of fresh garlic are indispensable for adding a pungent, aromatic kick that defines classic tapenade. Adjust the amount to your preference – more for a bolder flavor, less for a milder one.
- Italian Seasoning: A blend of classic Mediterranean herbs like oregano, basil, thyme, and rosemary, Italian seasoning ties all the flavors together beautifully, infusing the tapenade with a fragrant, savory depth that hints at its origins.
How to Make This Effortless Tapenade
You’ll be amazed at how incredibly easy this tapenade is to make. It’s essentially a “dump and pulse” recipe! While the recipe card suggests 10 minutes, I assure you, it can be done in a mere 5 minutes with a good food processor. The key is to gather all your ingredients and let the machine do the hard work.
First, ensure all your green olives, capers, and artichoke hearts are properly drained to avoid excess liquid in your tapenade. Then, simply place them into the bowl of your food processor. Add the peeled garlic cloves, hemp seeds, Italian seasoning, and both the zest and juice of half a lemon.
Once all ingredients are in the processor, pulse until they are fully blended but still retain a desired chunky texture. If you prefer a smoother, creamier olive tapenade, simply continue to pulse for a few more seconds until it reaches your preferred consistency. Scrape down the sides as needed to ensure even blending.
Debra’s Pro Tips for the Best Tapenade
- Save Money Without Sacrificing Flavor: If high-quality Castelvetrano olives are a bit pricey for your budget, don’t fret! You can easily mix regular canned green olives with a smaller amount of the more expensive variety. Since everything will be pulsed in the food processor, the flavor will still be exceptional, and the texture will be uniform. This is a smart way to enjoy premium taste economically.
- Optimize for Time: For tapenade, using already pitted olives is a huge time-saver. While an olive pitter is a handy tool, removing pits can still be quite tedious. Save the unpitted olives for serving whole, where their firm texture and aesthetic appeal truly shine. For blending, pre-pitted olives streamline the process.
- Add a Pop of Color and Heat: For those who appreciate a little warmth, sprinkle a bit of crushed red pepper flakes into your tapenade. Not only does it add a subtle kick, but the vibrant red flakes also provide a beautiful visual contrast, making your dip even more appealing.
- Fresh Herb Boost: If you have fresh herbs on hand, don’t hesitate to toss in about a quarter cup. Fresh parsley, oregano, basil, or thyme can significantly enhance the flavor profile, adding a layer of freshness and aromatic depth. Simply add them to the food processor with the other ingredients and pulse.
- Adjusting Consistency: The beauty of making tapenade in a food processor is that you control the final texture. For a rustic, chunky spread that provides more bite, use fewer pulses. If you prefer a smoother, creamier dip that’s perfect for spreading thinly, continue pulsing until it reaches your desired velvety consistency.
- Taste and Adjust: Always taste your tapenade before serving. Olives and capers can vary in saltiness, so you might want to add a tiny pinch more lemon juice for brightness or a dash of black pepper. Remember, you can always add more, but you can’t take it away!
Creative Ways to Enjoy Your Green Olive and Artichoke Tapenade
This versatile green olive and artichoke tapenade is far more than just a simple dip. Its rich, savory, and briny flavor profile makes it an incredibly adaptable condiment that can elevate a wide array of dishes. Here are some of my favorite ways to incorporate this delicious spread into your meals:
- Classic Appetizer: Serve it traditionally with a selection of crispy crackers, toasted baguette slices, or a vibrant array of fresh crudités like cucumber sticks, carrot slices, bell pepper strips, and cherry tomatoes. It’s perfect for entertaining or a healthy snack.
- Sandwiches and Wraps: Ditch the mayonnaise and elevate your sandwiches and wraps with a generous smear of this tapenade. It adds an incredible depth of flavor to vegetarian sandwiches, grilled cheese, or even as a base layer for a hummus and veggie wrap.
- Bruschetta and Crostini: Lightly toast thin slices of bread, rub with a little garlic (optional for an oil-free twist), and top with a spoonful of tapenade. Garnish with a fresh basil leaf or a sprinkle of crushed red pepper for a sophisticated appetizer.
- Pasta Sauce Booster: Stir a few tablespoons of tapenade into your favorite tomato-based or even a simple olive oil-free garlic pasta sauce. It will instantly infuse your pasta with a rich, Mediterranean flavor that tastes like it simmered all day.
- Salad Dressing Base: Whisk a tablespoon or two of tapenade with a splash of apple cider vinegar and a little water to create a vibrant, flavorful salad dressing. It’s fantastic over mixed greens, grain bowls, or roasted vegetable salads.
- Topping for Baked Potatoes or Sweet Potatoes: For a savory and satisfying meal, spoon tapenade over a warm baked potato or sweet potato. It offers a burst of flavor that transforms a humble potato into a gourmet delight.
- Marinade for Grilled Vegetables: Thin the tapenade slightly with a little lemon juice and use it as a flavorful marinade for grilling vegetables like zucchini, eggplant, bell peppers, or mushrooms. The briny notes caramelize beautifully on the grill.
- Grain Bowl Enhancer: Mix a spoonful into warm quinoa, couscous, or rice for an instant flavor upgrade. It’s an easy way to make simple grains more exciting and nutritious.
- With Eggs: Dollop a small amount onto scrambled eggs, an omelet, or a frittata for a savory breakfast or brunch twist.
Storage Tips
- Refrigeration: To keep your green olive and artichoke tapenade fresh and flavorful, store it in an airtight container in the refrigerator. It will stay delicious for up to 2 weeks, making it an excellent meal prep item.
- Freezing for Longer Shelf Life: Yes, olive tapenade is freezer-friendly! This is fantastic news for making a larger batch or saving leftovers. Simply transfer the tapenade to a freezer-safe airtight container. Be sure to leave a little space at the top, as liquids can expand when frozen. When sealed tightly, your tapenade will remain good in the freezer for up to 3 months.
- Thawing Instructions: When you’re ready to enjoy your frozen tapenade, simply transfer it from the freezer to the refrigerator and allow it to thaw slowly overnight. Once thawed, give it a good stir to recombine any separated flavors before serving.
- Preventing Discoloration: While not strictly necessary, some people like to pour a thin layer of olive oil over the top of the tapenade before sealing and storing. This can help prevent discoloration and further oxidation, though it will mean your tapenade is no longer entirely oil-free. For an oil-free option, ensure it’s tightly sealed.
Health Benefits of This Plant-Based Tapenade
Beyond its incredible flavor, this Green Olive and Artichoke Tapenade offers a host of health benefits, especially since it’s made without added oil. It’s a fantastic way to incorporate more nutrient-dense, whole foods into your diet:
- Rich in Healthy Fats (from olives and hemp seeds): Olives are renowned for their monounsaturated fats, particularly oleic acid, which is known for its heart-healthy benefits. Hemp seeds contribute a significant amount of omega-3 and omega-6 fatty acids, essential for brain function and reducing inflammation.
- Packed with Antioxidants: Olives, artichokes, and lemons are all excellent sources of antioxidants, which help combat free radicals in the body, reducing oxidative stress and supporting cellular health.
- Good Source of Fiber: Artichoke hearts are particularly high in fiber, aiding in digestive health, promoting satiety, and contributing to stable blood sugar levels. Olives also provide a modest amount of dietary fiber.
- Vitamins and Minerals: This tapenade delivers essential nutrients. Olives provide Vitamin E and iron. Artichokes are rich in Vitamin C, K, folate, magnesium, and potassium. Lemons add a boost of Vitamin C, supporting immune function. Hemp seeds are a good source of magnesium, zinc, and iron.
- Low Carb and Vegan: Being naturally low in carbohydrates and entirely plant-based, this tapenade is suitable for various dietary needs, including keto-friendly options (when served appropriately) and vegan lifestyles.
- Oil-Free Goodness: By omitting added oils, this recipe keeps the calorie count lower while still delivering a satisfyingly rich flavor from the natural oils in the olives and the creaminess from hemp seeds. This is particularly beneficial for those looking to reduce their fat intake without compromising on taste.
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📖 Recipe Card: Green Olive and Artichoke Tapenade
Green Olive and Artichoke Tapenade
Debra Klein
Rate this Recipe
Pin Recipe
10
10
Appetizer
Mediterranean, American
12
50 kcal
Equipment
- Food Processor
- Measuring Cups and Spoons
Ingredients
- 2 cups green olives
- 3 tablespoon capers
- 1 14-oz can artichoke hearts, in water
- 2 tablespoon hemp seeds
- 3 cloves garlic
- ½ lemon zested and juiced
- 2 teaspoon Italian seasoning
Instructions
- Drain olives, capers, and artichoke hearts thoroughly. Add them to the bowl of a food processor.
- Peel the garlic cloves and add them to the processor bowl along with the other ingredients.
- Zest half of a lemon and then squeeze the juice from that half (approximately 2 teaspoons lemon juice) directly onto the ingredients in the food processor.
- Add the Italian seasoning and hemp seeds to the mixture.
- Pulse the ingredients until your desired consistency is achieved. Pulse about 5 times for a chunky tapenade, or continue pulsing for a few more seconds for a smoother, creamier spreadable consistency.
- Store the finished tapenade in an airtight container in the refrigerator for up to 2 weeks.
Notes
Nutrition
Calories:
50
kcal
Carbohydrates:
2
g
Protein:
1
g
Fat:
5
g
Saturated Fat:
1
g
Polyunsaturated Fat:
1
g
Monounsaturated Fat:
3
g
Sodium:
407
mg
Potassium:
18
mg
Fiber:
1
g
Sugar:
0.2
g
Vitamin A:
111
IU
Vitamin C:
1
mg
Calcium:
23
mg
Iron:
1
mg
Note
The nutrition calculations were done using online tools and are approximate. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients you used. You are ultimately responsible for ensuring that any nutritional information is accurate, complete, and useful.
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