Olive and Artichoke Tapenade is the perfect easy snack to whip up for last minute guests! It’s ready in 10 minutes and is perfect with a nice glass of wine.
Olive and Artichoke Tapenade
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Last minute guests. We all get them. Now I am a person who loves to have a few recipes up my sleeve that are super quick and easy to throw together. I tend to always have the ingredients on hand, just in case! This is definitely one of those recipes.
I was inspired to make this because I’ve always loved the olive tapenade Trader Joe’s makes. But I also seriously love artichokes, so I figured, why not add them into the mix? I used artichoke hearts for this instead of the whole artichoke. This tapenade recipe turned out to be an excellent idea! I threw some garlic into the mix to add some great flavor. Lemon zest added a great brightness and a little bit of parsley for freshness.
Tips for making this Olive and Artichoke dip
- I use a food processor or mini prep processor to chop the ingredients.
- This would also be delicious if you left the olives and artichokes in larger pieces.
- Run the processor in short bursts stopping periodically to scrape down the sides for more even tapenade.
- For the sliced baguette, be sure to line e sheet pan with parchment or foil for easier clean up and lay the sliced baguette pieces in a single layer on the pan. Drizzle them with a little olive oil to add flavor and color.
Frequently asked questions about making Olive Artichoke Tapenade
- What is tapenade? Tapenade is a Provençal dip or paste traditionally made with olives, capers and anchovies. I left out the capers and anchovies and added some of my own favorite flavors for this recipe.
- What is tapenade used for? In this case, I like to use it as a dip. This olive artichoke tapenade recipe is also an excellent way to round out a cheese board or antipasto platter. But why stop at appetizers? This would taste fantastic over fish or chicken for a light dinner. You can toss it with green beans for an unexpected vegetable side dish that’s sure to please. You can even add it to a green salad for a little extra zing in your lunch.
- What does olive tapenade go with? I wrote the recipe to be served with lightly toasted slices of baguette with a little bit of olive oil drizzled over them but crackers are also a great option in a pinch.
- How long does this tapenade last? Up to a week covered in the refrigerator.
- Can you make olive tapenade without a food processor? Yes. The food processor makes the process super quick and easy and helps get a nice, fine chop but you can totally hand chop it.
- What type of olives do you us in this Tapenade? I use pitted Kalamata olives and Spanish manzanilla olives stuffed with pimentos but you can you whatever variety of olives you like best.
Make it a meal!
A few great recipes to round out and complete this meal would be:
- Mixing bowl
- Food processor or mini prep processor
- Chef’s knife
- Cutting board
- Measuring cups
- Measuring spoons
- Sheet pan
Olive and Artichoke Tapenade is the perfect easy snack to whip up for last minute guests! It's ready in 10 minutes and is perfect with a nice glass of wine.
- 1 baguette, sliced
- 1 Tablespoon olive oil + extra for drizzling on the bread
- 1 10 ounce jar pitted kalamata olives, drained
- 1 10 ounce jar Spanish Manzanilla olives with pimentos, drained (or pitted green olives of your choice)
- 1 14 ounce can quartered marinated artichoke hearts, drained
- 1 clove garlic, peeled
- 1 lemon, zest only
- 1/2 teaspoon ground black pepper
- 1 Tablespoon fresh parsley
- 1 teaspoon balsamic vinegar (optional)
Preheat the oven to 400° F and line a sheet pan.
Place the baguette slices in a single layer on the sheet plan and drizzle with olive oil to taste.
Bake for 10 minutes to lightly toast.
While the bread toasts, place all ingredients into the food processor.
Pulse the food processor to chop and blend the ingredients, pausing between every couple pulses to scrape down the sides of the food processor with a spatula until the tapenade has reached your desired texture.
Serve immediately with the baguette slices or cover and refrigerate for up to a week.
Originally posted at Easy Good Ideas.
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