Green Olive Tapenade Recipe
Serves 6-8
If you’re a lover of pickley, briny snacks, this tapenade is the perfect addition to your next cheese board. Unlike many olive dips and spreads, this recipe calls for vibrant, green castelvetrano olives keeping it bright and inviting to the eye. Use this as a dip for veggies, crackers, and pita bread or spread onto a turkey sandwich for a bright pop of flavor that will take the boring out of any bite. It’s a guest-friendly recipe - naturally vegan and gluten-free - for anyone to enjoy. Trust the addition of citrus here. You won’t be sorry!
Ingredients
- 3 cups pitted Castelvetrano olives
- ¼–½ cup high-quality olive oil, such as Orange Fused Olive Oil from A Bit of Taste – Snohomish Olive Oil Company
- ¼ cup capers
- 2 cloves garlic
- ⅛ cup fresh orange juice
- 2 teaspoons orange zest
- ½ teaspoon red chili pepper flakes (optional)
Kitchen Tools
- Measuring cups and spoons
- Zester or microplane
- Food processor or blender
- Rubber spatula
- Serving bowl
Instructions
- Add the olives, capers, and garlic cloves to the bowl of a food processor or blender. Pulse until roughly chopped into a coarse mixture.
- Wash and dry the orange. Using a zester or microplane, remove only the outermost orange layer of the peel until you have about 2 teaspoons of zest.
- Add the olive oil, orange juice, orange zest, and red chili pepper flakes (if using) to the food processor. Pulse a few more times, just until the mixture is well incorporated but still slightly textured.
- Transfer to a serving bowl. Serve at room temperature alongside your favorite crackers, crostini, or fresh vegetables.
Notes
- It’s normal for the oil to separate slightly from the olive mixture. Stir before serving to re-incorporate.
- Store covered in the refrigerator for up to one week. Enjoy!
Amber Dawn Schultheis is our culinary extraordinaire and the talent behind The Host Notes. From casual celebrations to Tuesday night dinner, Amber can help you gather with joy and ease. Find more seasonal, hospitality-focused tips and recipes at thehostnotes.com or follow @thehostnotes on your favorite social channels.