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Hi! I'm Ari, photographer and recipe developer behind Well Seasoned. As a former NYC chef, I'm spilling all my tips and tricks from the restaurant industry with you! To learn more about me click here.

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Green olive tapenade with pine nuts in a bowl

Green Olive Tapenade

Posted by: ari | well seasoned

Hands down, the best green olive tapenade you will ever make! Blend green olives with capers, anchovies, fresh herbs, garlic, and pine nuts in a food processor. The whole thing takes 5 minutes or less! We love serving this on toasted baguette, but alongside crudité and crackers would be amazing too! An irresistible starter to any meal.

recipe +-

Posted by: ari | well seasoned
Green olive tapenade with pine nuts in a bowl
Print Recipe
5 from 3 votes

Green Olive Tapenade

Prep Time5 mins
Cook Time0 mins
Total Time5 mins
Course: Appetizer
Cuisine: French
Keyword: castelvetrano olives, olive tapenade recipe
Servings: 8 servings
Calories: 231kcal
Author: ari | well seasoned


  • 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 garlic
  • 1 lemon zested
  • 1 tsp Kosher salt
  • ½ cup extra virgin olive oil
  • Flaky sea salt for serving


  • Pulse ingredients. Combine green olives, anchovies, pine nuts, basil, parsley, capers, garlic, and lemon zest in the bowl of a food processor fitted with blade attachment. Pulse until coarsely chopped.
  • Blend with olive oil. Add olive oil and Kosher salt, then blend until a smooth paste-like consistency forms.
    Olive tapenade mixed with olive oil in a food processor
  • Adjust seasoning. Taste and adjust seasoning, adding more salt as needed.
  • Serve immediately. Use immediately or store in an airtight container in a refrigerator until needed, allowing to sit at room temperature for 30 minutes before serving. Drizzle with a little extra olive oil and pine nuts, if desired.
    Bite of green olive tapenade on toasted baguette on a tray


  • Nutrition facts include only the olive tapenade, not baguette or crackers.
  • Can be made 1 week in advance. Store in an airtight container in a refrigerator, then allow to come to room temperature for 30 minutes before serving.


Calories: 231kcal | Carbohydrates: 3g | Protein: 2g | Fat: 25g | Saturated Fat: 3g | Cholesterol: 2mg | Sodium: 973mg | Potassium: 102mg | Fiber: 2g | Sugar: 1g | Vitamin A: 539IU | Vitamin C: 6mg | Calcium: 33mg | Iron: 1mg
Did you make this recipe?Tag @wellseasonedstudio and hashtag it #wellseasonedstudio!