Artichoke Olive Tapenade
I love this Artichoke Olive Tapenade recipe, and so do my guests. Whenever I make it, they always ask for the recipe. Maybe that’s because the combination of both artichoke hearts and olives pair perfectly together, a match made in heaven. A bowl of this recipe makes the most delicious appetizer, and is also great for dipping and spreading!
A tapenade is an olive-based spread, and it tastes like olives–specifically the olives you are using. Add in artichoke hearts, capers, and anchovies, and it’s even saltier and more delicious.
Artichoke Olive Tepenade
Tapenade is a Provençal name for a spread or a condiment consisting of puréed or finely chopped olives, capers, and anchovies. Its name comes from the Provençal word for capers and tapenas. Typically it’s made with olives, but with the addition of artichokes, it’s really delish! And this tapenade with pasta? Out of this world.
Read more: Artichoke Olive Tapenade
Why I love this recipe
- It’s a fail proof recipe that makes a wonderful last-minute appetizer.
- It takes about 10 minutes to make.
- I always have the ingredients stocked in my pantry.
Gather these ingredients
- Castelvetrano olives
- Kalamata olives
- Anchovy filets
- Garlic
- Capers
- Grilled artichoke hearts: you can use regular, but grilled has better flavor
- Basil leaves
- Lemon juice + lemon zest
- Olive oil
How to make this Artichoke Olive Tapenade
- In a food processor, combine all ingredients, and pulse until the mixture is blended and nearly smooth, but still has texture. The dip should not resemble a paste.
- Serve cold, with a drizzle of olive oil and a pinch of salt if desired.
Tips & substitutions
- What is the difference between tapenade and bruschetta? Tapenade, made using black olives, produces a rich flavor and dark color, while green olives produce a lighter, more subtle flavor. An olive bruschetta can be made using sliced or finely chopped green or black olives.
- Can olive tapenade be frozen? Yes, freeze it in small jars. Spoon the mixture into a jar, or airtight freezer container; seal and add a label. You can store it in the fridge for up to one week, or freeze it for three months.
- Do I have to add the anchovies? You can leave them out, but it will change the flavor slightly.
- Can I make this recipe ahead? Yes, it stores in the fridge well, so easy to make and then pulled out for easy entertaining.
Serving suggestions
- Spread on crackers, pita chips, or bread. Stuff portobello mushrooms with the tapenade.
- Mix it in with some sauce with pasta, polenta, or gnocchi, with melted cheese on top!
- Serve it on sliders, or on the side.
Enjoy with some fresh veggies- carrots, celery, etc.- and serve it on The Big Board for an epic charcuterie presentation!
It’s super easy to throw together, and full of the deliciously briny olive flavor we all love! Mix up your tapenade with different flavors of olives, and of course, artichokes!
Check out these awesome appetizer recipes while you’re here
- Peperoncini Lox Poppers Appetizer
- Grilled Polenta Caprese Appetizer
- Strawberry Brie Crostini Appetizer
- Spinach Artichoke Stuffed Mushrooms
Get the Recipe:
Artichoke Heart Olive Tapenade
Ingredients
- ¾ c castelvetrano olives, drained
- ¾ c kalamata olives, drained
- 3-4 anchovy filets
- 2 cloves garlic
- 1 ½ Tbsp capers
- 3 grilled artichoke hearts, (or regular)
- 4-5 basil leaves
- 1 Tbsp lemon juice
- ¼ tsp lemon zest
- 2 ½ Tbsp olive oil
Instructions
- In a food processor, combine all ingredients, and pulse until the mixture is blended and nearly smooth, but still has texture. The dip should not resemble a paste.
- Serve cold, with a drizzle of olive oil and a pinch of salt if desired.
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
