An overhead image of a bowl of Olive Tapenade on a large plate surrounded by toasted sliced baguette

Artichoke and Olive Tapenade

Artichoke and Olive Tapenade is an excellent last-minute appetizer that whips up in less than 10 minutes.
Course Appetizer
Cuisine Mediterranean
Keyword olive tapenade
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 6 servings
Calories 135kcal


  • 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


  • 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.


Serving: 1serving | Calories: 135kcal | Carbohydrates: 21g | Protein: 3g | Fat: 3g | Sodium: 261mg | Potassium: 45mg | Fiber: 1g | Vitamin A: 55IU | Vitamin C: 1.7mg | Calcium: 33mg | Iron: 1.3mg