Artichoke and Olive Spread

Meet your new go-to appetizer: a savory artichoke and olive spread that’s ready in 10 minutes and tastes amazing with wine, crackers, or warm baguette slices.

Course Appetizer

Cuisine French

Diet Low Lactose

Prep Time 10

Servings servings

Calories 204kcal

Author Jessy Freimann

Equipment

Ingredients

1 baguette, sliced
1 Tablespoon olive oil + extra for drizzling on the bread
10 ounces kalamata olives, pitted and drained
10 ounces green olives, pitted and drained
14 ounces artichoke hearts, quartered, marinated and drained
1 clove garlic, peeled
1 lemon, zest only
½ teaspoon ground black pepper
1 Tablespoon fresh parsley
1 teaspoon balsamic vinegar (optional)

Instructions

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.

Video

Notes

Line your sheet pan with parchment or foil before toasting the baguette slices (if using baguette) for easy cleanup.
Use a food processor or mini chopper to quickly blend everything. It makes prep a breeze!
Pulse in short bursts and stop every so often to scrape down the sides for even mixing.
Leave some texture if you like a chunkier dip. Bigger olive and artichoke pieces taste great too.
Drizzle olive oil over the bread before baking for a golden, flavorful finish, and add a touch more before serving to give the tapenade a glossy, rich look.
Experiment with flavor. A sprinkle of fresh herbs or a pinch of red pepper flakes adds a fun twist.
Ingredients to prep ahead- Drain the olives and artichokes so they’re ready to go when it’s time to blend.
Leftovers and storage- Store in an airtight container in the fridge for up to 1 week.

Nutrition