5-Minute Green Olive Tapenade (In A Food Processor)
Made entirely in a food processor this Green Olive Tapenade is not only easy, but full of flavor! I like Castelvetrano olives, but you can use any green olives you enjoy. Blend together with capers, anchovies, fresh herbs, garlic, pine nuts, and just enough olive oil to bind. The whole thing takes 5 minutes or less! Serve on toasted baguette, alongside crudité, or with crackers. Gluten-free.
Servings: 8 servings
Calories: 231kcal
Video
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 of garlic
- 1 lemon zested
- 1 tsp Kosher salt
- ½ cup extra virgin olive oil
- Flaky sea salt
Instructions
- Pulse ingredients. Combine 2 cups green olives, 5-6 anchovies, ½ cup pine nuts, ½ cup basil, ½ cup parsley, ¼ cup capers, 1 clove garlic, and lemon zest in the bowl of a food processor fitted with blade attachment. Pulse until coarsely chopped.
- Blend with olive oil. Add ½ cup olive oil and 1 tsp Kosher salt, then blend until a smooth paste-like consistency forms. 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.
Notes
- Nutrition facts include only the olive tapenade, not baguette or crackers.
- Storage: 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
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