This green olive tapenade is made with buttery Castelvetrano olives, loads of fresh herbs, lemon zest, garlic, and Aleppo chili flakes bathed in extra virgin olive oil. Your focaccia bread will thank you.
Here’s a little number we discovered at Oat Bakery in Santa Barbara this past winter. Over the summer, we’ve made it many times using different herbs, and each time, it just gets better and better. It’s perfect for spooning over bruschetta, crackers, or homemade focaccia bread.
Castelvetrano olives are buttery, mild, and luscious, originating from Sicily. They are harvested in early fall- right now! They are only lightly salted, firm, but with the best creamy texture and are key to this tapenade. Bring this to your next gathering, and trust me, you’ll feel especially proud of yourself- it’s a beautiful appetizer!
Olive Tapenade Ingredients
- Pitted Castelvetrano Olives – 10-11 ounces, drained—about 3 cups. Seek out a good quality brand, some generic brands can be mushy- these pictured here are perfectly firm.
- Fresh herbs- fresh basil, fresh cilantro, or fresh parsley (use a combo of two kinds: basil and parsley, or cilantro and parsley, or use all 3)
- Fresh garlic cloves: for a little punchy bite, just a hint, use a fine grater or garlic press.
- Extra-virgin olive oil
- Lemon zest- from one small lemon.
- Seasonings: Salt, pepper, dried oregano, and chili flakes. Aleppo chili flakes are nice here!
- Red wine vinegar: just a splash!
- Optional additions: capers, finely chopped shallot, lemon juice
How to make Green Olive Tapenade
Step one: Drain the olives and slice or chop them. I love how they look sliced, but feel free to chop smaller if you prefer.
Step two: Finly mince one garlic clove using a garlic press or grater. You can add the second garlic clove afterward to taste.
Step three: To the bowl, add all the chopped herbs, lemon zest, dried oregano, olive oil, and red wine vinegar. Give a good stir, and season with salt and pepper and chili flakes to taste.
Step four: Serve this in a wide, shallow bowl with a spoon and garnish with more chili flakes.
Serving suggestions
- Serve as an appetizer with fresh focaccia bread, crackers, or toasted bruschetta!
- Serve as a flavorful condiment with fish, chicken, or beef.
Storage & make ahead
If making this ahead for a party, mix everything together except the fresh herbs, and add them in up to one hour before serving for the best presentation. This will keep up to 4 days in the fridge in an airtight container. Be sure to let this come to room temp before serving as the olive oil will harden in the refrigerator.
More Favorite olive recipes!
Description
This green olive tapenade is made with buttery Castelvetrano olives, loads of fresh herbs, lemon zest, garlic, and Aleppo chili flakes bathed in extra virgin olive oil. Your focaccia bread will thank you.
- Drain the olives and chop them. You can slice them like the photo, or chop them smaller, or if in a hurry, lightly pulse them in a food processor. I will say I prefer them sliced (for presentation) and it takes only 10 minutes.
- Place the sliced olives in a medium bowl, and add garlic, fresh herbs, lemon zest, oregano, olive oil, a generous pinch of salt, fresh cracked pepper and chili flakes. Add 1 teaspoon red wine vinegar, give and good mix.
- Taste. Add more garlic if you like (you want to taste the garlic without it being overpowering) and adjust salt, pepper, chili flakes, and vinegar to taste.
- Serve as an appetizer in a wide, shallow bowl with focaccia bread, bruschetta, or crackers.
Notes
If making ahead, you can mix everything together (except the fresh herbs) and marinate in the fridge for up to 3 days. When ready to serve, let it come to room temp, and stir in the fresh herbs up to an hour before serving. Adjust salt, pepper, chili flakes and vinegar to taste.
This can also be served over a protein- seared sea bass, halibut, or grilled chicken or beef.
Nutrition
- Serving Size: ¼ cup
- Calories: 197
- Sugar: 0.2 g
- Sodium: 389.1 mg
- Fat: 22.5 g
- Saturated Fat: 3.2 g
- Carbohydrates: 1.2 g
- Fiber: 0.9 g
- Protein: 0.3 g
- Cholesterol: 0 mg
