Artichoke and Green Olive Tapenade: A Simple, Flavorful Spread
Briny, herb-packed spread that elevates snacks, sandwiches, and bowls with a bold flavor.
Artichoke and Green Olive Pantry Tapenade
A briny, bright, and endlessly versatile artichoke and green olive tapenade is the hero of the well-stocked pantry. In a matter of minutes, you can transform simple shelf-stable ingredients into a savory spread perfect for crackers, baguettes, or elevating main dishes. This guide walks you through the story, technique, and best uses of this modern Mediterranean-inspired classic.
Why Make Tapenade with Pantry Staples?
Traditional tapenade typically includes finely chopped or blended olives, capers, herbs, and sometimes anchovies, often served as an appetizer in Provence or across the Mediterranean. Pantry versions, like this artichoke and green olive tapenade, take advantage of jarred and canned ingredients, making this spread quick, accessible, and full of punchy flavors even when fresh produce is limited.
- Quick and easy: Ready in 10 minutes with minimal prep.
- Flexible: Works as a dip, spread, sandwich boost, or topping for proteins and vegetables.
- Packed with flavor: Briny olives and tangy artichokes deliver bold taste with little effort.
- No cooking required: Blended fresh and served immediately or kept in the fridge.
Key Ingredients and Their Roles
Each ingredient in this recipe contributes to its savory, aromatic, and complex flavor profile. Most are pantry or fridge staples, making this a great back-pocket recipe.
- Jarred or canned artichoke hearts: Offer a mild, creamy base and pleasant tang. Use artichokes packed in water or brine—marinated gives even more punch, but drain them well.
- Green olives: Castelvetrano or other firm, buttery green olives are ideal for bright color and a less aggressive brine. Avoid stuffed or overly processed olives for best flavor.
- Capers (optional): Add extra salinity and depth. Some versions skip them for a milder, less salty spread.
- Fresh herbs: Parsley, chives, or basil lift the flavor and keep the tapenade fresh-tasting.
- Garlic: Just a clove, to bolster the savory notes.
- Citrus juice: Lemon is classic; a splash of grapefruit or orange adds roundness and flair.
- Extra-virgin olive oil: Helps to emulsify and enrich the spread.
Ingredient Table
| Ingredient | Amount | Notes |
|---|---|---|
| Artichoke hearts (jarred, canned, or marinated) | 1 (14 oz) can or ~160–285g drained | Rinse if marinated for a milder flavor |
| Green olives (pitted) | 1 cup / 145g | Castelvetrano preferred |
| Capers (optional) | 2–3 tablespoons / 30–50g | Rinse to reduce saltiness |
| Fresh parsley | 1/4 cup chopped | Can substitute chives or basil |
| Garlic | 1 clove | Adjust to taste |
| Lemon, grapefruit, or orange juice | 1–2 tablespoons | Enhances brightness |
| Extra-virgin olive oil | 1/4–1/2 cup (60–120ml) | For texture and richness |
| Kosher salt and black pepper | To taste |
Technique: How to Make Artichoke and Green Olive Tapenade
The process comes together in minutes. The real artistry is in balancing textures and flavors—let your personal preference dictate if you prefer a rougher chop or a smoother spread.
- Drain and Prepare Ingredients: Rinse and drain artichokes, olives, and capers well, especially if in brine or oil. Roughly chop garlic and fresh herbs.
- Blitz in a Food Processor: Place artichokes, olives, garlic, and herbs in a food processor. Pulse several times until a coarse mixture forms. Scrape down sides as needed.
- Emulsify: With the processor running, slowly stream in olive oil until the mixture is spreadable but still textured. Avoid over-processing; small chunks give better flavor release as you eat.
- Balance with Citrus and Season: Transfer to a bowl. Stir in lemon or other citrus juice. Season with salt and pepper after tasting; salty olives and capers often need little adjustment.
- Serve or Store: Spoon into a serving bowl, drizzle with a bit more olive oil, and sprinkle with extra herbs. Serve right away, or refrigerate (well-sealed, with a little oil on top) for up to a week.
Tips and Variation Ideas
- Customize the herbs: Try basil, thyme, or tarragon for different accents.
- Add heat: A pinch of red pepper flakes or cracked black pepper lends gentle spice.
- For extra zing: Mix in a teaspoon of Dijon mustard or a splash of red wine vinegar.
- Milder tapenade: Reduce or skip the capers and opt for a milder olive variety.
- Lighter texture: Increase the olive oil or pulse the mixture less for a chunkier bite.
- Cheesy richness: Finish with a shower of freshly grated Parmesan or pecorino before serving (optional).
Serving Suggestions: How to Use Tapenade
This tapenade’s vibrant, briny flavor pairs well with a variety of dishes. Here are some fresh ways to use it beyond the appetizer platter:
- Crackers and Crudités: Classic presentation for snacking or parties.
- Toast and Tartines: Spread on toasted sourdough, baguette slices, or hearty rye bread.
- Sandwiches and Wraps: Add depth to veggie, chicken, or roasted turkey sandwiches.
- Grain Bowls: Spoon onto cooked rice, quinoa, or farro for a punchy “sauce.”
- Pasta: Stir a few spoonfuls into warm noodles with a splash of reserved pasta water and extra herbs.
- Proteins: Use as a topping for grilled fish, roast chicken, or seared tofu steaks.
- Picnic and Charcuterie Boards: Pairs brilliantly with cheeses, cured meats, and veggie sticks.
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Storing and Making Ahead
Tapenade improves after some time as flavors meld:
- Refrigeration: Store in an airtight container, topped with a thin layer of olive oil, for up to 1 week.
- Freezing: For longer storage, transfer to small portions in freezer-safe containers. Thaw overnight in the fridge; stir well before serving.
- Meal prepping: Makes a great make-ahead dip or sandwich spread for busy weeks or planned gatherings.
Frequently Asked Questions (FAQs)
What olives work best for Artichoke and Green Olive Tapenade?
Castelvetrano olives are the gold standard for a fruity, buttery, and less salty bite, but any good-quality, pitted green olive will work. Avoid olives stuffed with pimientos or overly processed for best results.
Is this tapenade vegan and gluten-free?
Yes, as written, this recipe is vegan and gluten-free, relying entirely on plant-based and pantry ingredients. Add cheese as a topping only if desired.
Can I make this tapenade without a food processor?
Absolutely. Simply finely chop artichokes, olives, capers, and herbs with a sharp knife for a rustic, chunky spread, then mix in garlic, oil, and citrus juice by hand.
How long does homemade tapenade last in the fridge?
Properly stored in an airtight container with a thin layer of olive oil on top, tapenade stays fresh for 5–7 days. Stir well before serving, as some separation may occur.
What are good substitutes for artichokes in this tapenade?
For a different texture, try hearts of palm or roasted red peppers, though the flavor will change. Eggplant or mushrooms also make savory, earthy alternatives.
Recipe Card: Artichoke and Green Olive Tapenade
Ingredients:
- 1 (14 oz) can artichoke hearts, drained and rinsed
- 1 cup pitted Castelvetrano or other green olives
- 2–3 tbsp capers (optional), rinsed
- 1 clove garlic
- 1/4 cup chopped fresh parsley
- 2 tbsp fresh lemon (or grapefruit/orange) juice
- 1/4–1/2 cup extra-virgin olive oil
- Kosher salt and pepper, to taste
Instructions:
- Combine artichokes, olives, capers (if using), garlic, and parsley in a food processor. Pulse to a coarse texture.
- Slowly add olive oil, pulsing until desired consistency. The tapenade should be spreadable but still textured.
- Transfer to a bowl. Stir in citrus juice, salt, and pepper. Taste and adjust as needed.
- Serve with crusty bread, crackers, or alongside grilled meats and vegetables.
Notes from the Mediterranean
This recipe takes its cue from the markets of southern France and Italy, where tapenade is a staple at open-air stands. Inspiration comes from the joyful abundance of olives and preserved vegetables in Provence, easily adapted for the home pantry. The addition of artichokes offers a creamy contrast and opens up even more pairing opportunities, from the classic cocktail hour to topping a roasted chicken or folding into a picnic pasta salad.
Nutritional and Dietary Snapshot
- Plant-Based and Dairy-Free: The basic recipe is vegan. Add cheese only as a garnish if desired.
- Gluten-Free: Works with gluten-free crackers, or as a topping for grilled vegetables or proteins.
- Healthy Fats: Abundant extra-virgin olive oil provides heart-healthy monounsaturated fats.
- Customizable: Adjust salt, citrus, or herbs to match your needs or pantry availability.
Frequently Asked Questions (FAQs)
Can I use black olives instead?
Yes, but the flavor will be deeper and saltier. Kalamata olives deliver a robust, tangy punch but may dominate the artichokes’ delicacy. Try a half-and-half blend for balance.
What’s the best way to serve tapenade for guests?
Offer with toasted baguette slices, crackers, and a fresh herb garnish. For a party, pair alongside cheeses, cured meats, or a colorful vegetable board for dipping.
Can this be made oil-free?
You can reduce the olive oil or substitute some with reserved artichoke or olive brine. The result will be less creamy, but flavorful and lighter.
How do I store leftovers?
Place in a tightly sealed container, smoothing the surface and topping with olive oil. Store in the refrigerator for up to one week.
Whether as a quick snack for yourself or as part of a showstopping appetizer board, pantry artichoke and green olive tapenade is a delicious, versatile solution for any occasion.
References
- https://theveganlarder.com/easy-artichoke-and-green-olive-tapenade/
- https://coluhenry.substack.com/p/artichoke-and-green-olive-tapenade
- https://www.oceanmist.com/recipes/artichoke-tapenade/
- https://www.frenchrevolutionfood.com/2012/02/french-in-a-flash-artichoke-and-green-olive-pantry-tapenade/
- https://www.davidlebovitz.com/artichoke-tapenade/
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