Artichoke Olive Tapenade (+VIDEO) Recipe

I can’t get enough of my Artichoke Olive Tapenade: chopped artichoke hearts, Castelvetrano green olives, capers, minced garlic, lemon juice and extra virgin olive oil with fresh parsley. This vegan appetizer bursts with briny, citrusy Mediterranean flavors and makes a striking spread for crostini, sandwiches or raw vegetables.

I can’t get over how jarred artichoke hearts and pitted green olives mingle with briny capers and a hit of minced garlic, all softened by extra virgin olive oil and brightened with fresh lemon juice and a touch of lemon zest. Chopped parsley and a few crushed red pepper flakes give it snap, a dash of black pepper and salt make it oddly civilized and a little wild.

If you like Olive Tapenade Hummus Recipe or Basil Pesto Hummus Recipe vibes, this Artichoke Olive Tapenade (+VIDEO) feels like their salty, tangy cousin. It’ll ruin plain chips for you, in the best way.

Why I Like this Recipe

– I love the bold, briny flavor, it wakes up whatever I eat and makes even plain stuff taste exciting.
– I like the chunky texture cause every bite has a little surprise not just one boring mouthfeel.
– It feels fancy when I bring it to a get together but somehow still super casual so people actually dig in.
– I can save leftovers and it somehow tastes even better after a bit, so I keep snacking on it for days.

Ingredients

• Artichoke hearts: High in fiber and folate, slightly nutty, tender, adds mild tang and texture.
• Green olives: Rich in healthy fat and vitamin E, salty and briny, add savory depth.
• Capers: Tiny, salty buds, low calorie, pack a bright briny punch to cut richness.
• Garlic: Adds pungent kick, trace protein, may boost flavor, a little heat if raw.
• Olive oil: Monounsaturated fats, calorie dense, gives silkiness and coats flavors together.
• Lemon juice and zest: Vitamin C rich, sour brightener, zingy aroma from zest lifts whole spread.
• Fresh herbs (parsley basil): Parsley adds freshness and vitamin K, basil adds sweet herbal note, optional.

Ingredient Quantities

• 1 (14 oz) jar artichoke hearts, drained and roughly chopped
• 1 cup pitted green olives (Castelvetrano or Manzanilla), roughly chopped
• 2 tablespoons capers, drained
• 2 large garlic cloves, minced (or 1 if you’re shy)
• 3 tablespoons extra virgin olive oil
• 3 tablespoons fresh lemon juice, about 1 medium lemon
• 1 teaspoon lemon zest, finely grated
• 2 tablespoons fresh parsley, finely chopped
• 1 tablespoon fresh basil, finely chopped, optional but nice
• 1/4 to 1/2 teaspoon crushed red pepper flakes, optional
• Freshly ground black pepper, about 1/4 teaspoon
• Salt to taste, start with 1/4 teaspoon since olives and capers add salt

How to Make this

1. Drain the jar of artichoke hearts and roughly chop them, drain the capers, and roughly chop the pitted green olives; mince 2 garlic cloves (use 1 if youre shy).

2. Put the artichokes, olives, capers, and garlic into a food processor and pulse in short bursts about 8 to 12 times until coarsely chopped. Dont overdo it, you want some texture not a paste.

3. Add 3 tablespoons extra virgin olive oil, 3 tablespoons fresh lemon juice, 1 teaspoon lemon zest, 2 tablespoons chopped parsley, 1 tablespoon chopped basil if using, 1/4 to 1/2 teaspoon crushed red pepper flakes if you want heat, and about 1/4 teaspoon freshly ground black pepper.

4. Pulse a few more times to combine everything, scraping down the sides once so it mixes evenly. Stop when the tapenade is mostly blended but still slightly chunky.

5. Taste and season with salt starting with 1/4 teaspoon since the olives and capers are salty already; adjust to your liking.

6. If it seems too thick add a teaspoon or two more olive oil or a splash more lemon juice until the texture feels right to you.

7. Transfer to a bowl, garnish with a few reserved chopped olives or parsley if you kept some back, and let it sit 10 to 15 minutes so the flavors meld; its even better if chilled a couple hours.

8. Serve at room temp with crostini, crackers, toasted bread, or veggies. Store leftovers in an airtight container in the fridge for up to 4 days and bring back to room temp before serving.

Equipment Needed

1. Cutting board
2. Chef’s knife
3. Food processor
4. Measuring spoons plus a tablespoon measure
5. Microplane zester or fine grater
6. Small fine mesh strainer or colander (for draining jarred artichokes and capers)
7. Flexible spatula for scraping the processor bowl
8. Small mixing/serving bowl
9. Airtight container for storing leftovers

FAQ

Artichoke Olive Tapenade (+VIDEO) Recipe Substitutions and Variations

• Artichoke hearts: swap for hearts of palm (similar tender texture, use same amount, drain and chop) or roasted cauliflower florets for a nuttier bite.
• Green olives (Castelvetrano or Manzanilla): use pitted Kalamata or Niçoise olives (stronger, more fruity, rinse or use a bit less to cut salt).
• Capers: replace with chopped cornichons or dill pickles for that briny tang; start with equal volume and taste, youll probably need less salt.
• Fresh lemon juice/zest: use white wine or sherry vinegar plus a little grated orange zest for brightness, or bottled lemon juice in a pinch (start light and adjust).

Pro Tips

1) Taste for salt before adding any. Olives and capers carry a lot of brine so give them a quick rinse and pat dry if they seem too salty, then add table salt very slowly.

2) Texture is everything. Pulse in short bursts and stop while there are still visible chunks. For extra bite, reserve a few chopped olives or artichoke bits and fold them in at the end.

3) Balance fat and acid by feel. If it seems dry or harsh add a teaspoon or two more olive oil to smooth things out, if it feels flat squeeze a little more lemon. A tiny pinch of sugar or honey can tame bitterness without making it sweet.

4) Make ahead and serving hacks. Let it rest a few hours or overnight to meld, bring to room temp before serving, then drizzle extra EVOO. Great on garlicky crostini, or stirred into warm pasta with a splash of pasta water for a quick sauce.