Artichoke and Olive Tapenade is an excellent last-minute appetizer that whips up in less than 10 minutes.
It’s super easy to throw together and full of the deliciously briny olive flavor we all love!
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Artichoke and Kalamata Olive Tapenade
The holidays are fast approaching and ’tis the season to have last minute guests. Now I am a person who loves to have a few recipes up my sleeve that are super quick and easy to throw together. I tend to always have the ingredients on hand, just in case! This is definitely one of those recipes.
I was inspired to make this because I’ve always loved the olive tapenade Trader Joe’s makes. But I also seriously love artichokes, so I figured, why not add them into the mix? This turned out to be an excellent idea! I threw some garlic into the mix to add some great flavor. Lemon zest added a great brightness and a little bit of parsley for freshness.
What is Tapenade used for?
In this case, I like to use it as a dip. I wrote the recipe to be served with lightly toasted slices of baguette with a little bit of olive oil drizzled over them but crackers are also a great option in a pinch. This olive artichoke tapenade recipe is also an excellent way to round out a cheese board or antipasto platter.
But why stop at appetizers? This would taste fantastic over fish or chicken for a light dinner. You can toss it with green beans for an unexpected vegetable side dish that’s sure to please. You can even add it to a green salad for a little extra zing in your lunch.
How to make Olive Tapenade
- Begin by slicing the baguette. Line a sheet pan with parchment or foil for easier clean up and lay the sliced baguette pieces in a single layer on the pan. Drizzle them with a little olive oil to add flavor and color.
- Bake the bread in a 400° for 10-15 minutes (be aware that they will be a bit on the crispier side if you do them for a full 15 minutes).
- While the baguette slices bake, drain the olives and add them into the food processor with the rest of the ingredients.
- Run the processor in short bursts stopping periodically to scrape down the sides. I went for a more fine chop but this would also taste fantastic if you left the pieces of the ingredients larger, it really just comes down to personal preference.
- Place the Tapenade into a bowl and serve right away or refrigerate until you’re ready to serve. This will last for up to a week in the fridge.
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Artichoke and Olive Tapenade
Ingredients
- 1 Baguette sliced
- 1 Tablespoon olive oil + extra for drizzling on the bread
- 1 10 ounce jar pitted Kalamata olives, drained
- 1 10 ounce jar Spanish Manzanilla olives with pimentos (or the pitted green olives of your choice) drained
- 1 14 ounce can quartered marinated artichokes, drained
- 1 clove garlic
- 1 lemon zest
- 1/2 teaspoon freshly ground black pepper
- 1 Tablespoon fresh parsley
Instructions
- Preheat the oven to 400° F and line a sheet pan with parchment or foil.
- Place the baguette slices in a single layer on the sheet plan and drizzle with olive oil to taste.
- Bake for 10 minutes to crisp.
- While the bread toasts, place all ingredients into the food processor.
- Pulse the food processor to chop and blend the ingredients, pausing between every couple pulses to scrape down the sides of the food processor with a spatula until the tapenade has reached your desired texture.
- Serve immediately with the baguette slices or cover and refrigerate for up to a week.
Recipe Nutrition
Some of my other favorite easy appetizers include:
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