Fabulously delicious 5-minute Green Olive and Artichoke Tapenade will quickly become your favorite plant-based dip recipe! Use this vegan no oil spread as an appetizer with crackers or veggies, spread it onto your wraps and sandwiches, or incorporate it like a condiment into your favorite dishes.
I always have a jar of olives in my fridge. Ditto for capers, as they’re awesome for adding some briny umami flavor to vegan dishes like tahini caesar dressing.
Hubby never liked olives…..until he tasted some castelvetrano olives in Greece….he still doesn’t like any other olives and that’s OK…once you’ve had the best green olives out there, the rest just don’t compare.
Ok…..so hubby bought the costco sized jar of pitted castelvetrano olives and lemme just say, they weren’t as good as the ones WITH the pits still in them….I mean for just plain ol’ eating. YES, more cumbersome to get those pits out, and to offer your guests a repository to put those olive pits into, but you can’t beat the firm texture of those beautiful green olives.
Oh, but I digress, what to do with the super sized jar of pitted castelvetrano…olives in my fridge? AH…so perfect to make green olive tapenade…and oh how I do love a fabulous olive spread to slather onto challah on Friday night!
This green olive dip is sublime to serve with crackers on the snack board, to slather onto my veggie wrap…you know it’s the salty something I’m always craving, even with the artichoke hearts to mellow and balance things out!
Doesn’t hurt that I can whip this easy recipe together at a moments notice, with pantry ingredients, in my food processor in just 5 minutes….yes, you can too! Follow along and you can become a green olive tapenade expert too!
Ingredients and Substitutions
Pantry staples make this olive spread totally doable at a moments notice! My favorite 5-minute vegan appetizer to pull together.
- Olives: Any type of green olives will be delicious in this tapenade, but my favorite are castelvetrano olives.
- Capers: More briny deliciousness to add to the olives! Many recipes for tapenade call for anchovies…I’m not a fan (of their texture, taste or fishiness) plus I think a recipe for vegan tapenade is more inclusive…so capers for the umami flavor satisfaction win!
- Lemon: use the zest and the juice for a light and refreshing flavor to balance all the saltiness.
- Hemp seeds: A touch of creamy, even though this is an oil-free tapenade.
- Artichoke hearts: just what’s needed to tone things down and also bulk this vegan dip up.
How to make it
You’re going to love how easy this is to make….basically add everything to the food processor and pulse….I put down 10 minutes in the recipe card, but I bet you can do it in just 5-minutes like me!
Place olives, capers, garlic cloves, hemp seeds, seasoning, zest and juice of lemon, and artichoke hearts into the bowl of a food processor.
Pulse until fully blended, yet still chunky. If you like a creamier olive tapenade, then pulse a bit more until desired consistency.
Debra’s Pro Tips
- SAVE MONEY: mix regular canned green olives with pricier castelvetrano olives. They’re going to be pulsed anyhow.
- SAVE TIME: buy already pitted olives. Using an olive pitter is helpful, but still a time suck! Save the olives with pits in them for serving whole….their texture and firmness is unmatchable.
- Sprinkle with a bit of crushed red pepper for a pop of color and a small burst of heat.
- If you have any fresh herbs like parsley, oregano, basil or thyme, throw ¼ cup into the processor and pulse with the rest of the ingredients.
Storage Tips
- Store in an airtight container in the fridge for 2 weeks or freeze.
- Olive tapenade is freezer friendly! Allow a bit of space in your container for expansion. Sealed tightly, tapenade will stay good in the freezer for 3 months.
- Thaw in the refrigerator.
Did you know commenting and rating recipes is one of the best ways to support your favorite food bloggers? If you made this recipe, please consider a five star rating below and leave a comment. Also, please share your photos on instagram by tagging me @dkhealthcoach and using the hashtag #debraklein
📖 Recipe
Green Olive and Artichoke Tapenade
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, add to bowl of food processor.
- Peel garlic and add cloves to processor bowl.
- Zest lemon and juice ½ (about 2 teaspoons lemon juice) onto other ingredients.
- Add italian seasoning and hemp seeds.
- Pulse until desired consistency. About 5 times for a chunky tapenade, more for a creamier, spreadable situation.
- Store in an airtight container in the fridge for 2 weeks.
Notes
Nutrition
Note
The nutrition calculations were done using online tools. 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.
Leave a Reply