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
- 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
- ½ 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.
If you tried this recipe please comment and rate it 🙂 I love hearing your feedback and answering your questions! And if you make this please tag me on Instagram with @thelifejolie so I can share it <3
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