This homemade Green Olive Tapenade is briny, light, and full of flavor! It combines pitted green olives, fresh garlic, lemon juice, olive oil, and anchovy paste (substitute capers for vegan or vegetarian options). In just 5 minutes you’ll be ready to serve the olive spread as part of a cheese board, crudités, or as part of an appetizer spread.
In a food processor (I love my mini one for this recipe!) add all the ingredients except the olive oil. Pulse until combined in a coarse crumb, then gently drizzle in olive oil until desired consistency is reached. You can make it as smooth as you'd like, however, it's best if not mushy, so leave a little bit of texture.
Taste for salt level, then stir in additional salt and pepper to taste. You likely won't need much salt since the ingredients are pretty briny and salty themselves.
Serve with baguette crisps, crackers, or veggies!
Notes
Vegan & Vegetarian Option: you can replace the anchovy paste with 1/4 tsp (~7-8) capers that are rinsed. Otherwise, just omit the anchovies and add a bit of salt, to taste, to make up for the lack of salt that comes from the anchovies.This recipe makes approximately 1 cup of tapenade.