Description
This Green Olive Tapenade is a bold and briny spread made with Castelvetrano olives, garlic, anchovies, almonds, and capers. Perfect as an appetizer, dip, or spread, this Mediterranean classic pairs beautifully with toasted baguettes, crackers, or fresh focaccia. A quick and easy high-protein snack that’s great for entertaining!
Ingredients
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1 slice white bread, torn into chunks
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2 garlic cloves, crushed
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1/2 cup pitted green olives (Castelvetrano recommended)
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2 oil-packed anchovy fillets
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1/3 cup almonds
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1 tablespoon oil-packed capers, drained and rinsed
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2 teaspoons chopped flat-leaf parsley
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1/4 cup extra-virgin olive oil
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2 teaspoons lemon juice
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Freshly ground black pepper, to taste
Instructions
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Add the bread, garlic, olives, anchovies, almonds, capers, and parsley to the bowl of a food processor.
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Pulse until the ingredients are coarsely chopped.
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With the food processor running, slowly drizzle in the olive oil until the tapenade reaches a smooth consistency.
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Stir in the lemon juice and season with black pepper to taste.
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Serve at room temperature with toasted baguettes, crackers, or focaccia.
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Store in an airtight container, topped with a thin layer of olive oil, for up to a week.
Notes
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For a nuttier flavor, lightly toast the almonds before adding them to the food processor.
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Swap green olives for Kalamata olives for a deeper, more intense tapenade.
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Drizzle over grilled chicken, fish, or roasted vegetables for extra flavor.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 120 kcal
- Sugar: 0.5g
- Sodium: 280mg
- Fat: 11g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 2mg