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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 Laing

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 Laing
Green olive tapenade with pine nuts in a bowl
Print Recipe
5 from 6 votes

Green Olive Tapenade

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.
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 Laing

Ingredients

  • 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

Instructions

  • 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

Notes

  • 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.

Nutrition

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!