This vibrant dip packs a punch in flavour and nutrients and, if you use olives that have already had the stone removed, it is super quick and easy to make! The sharp and salty flavour of this green olive tapenade makes it a good vegan substitute for anchovies or parmesan, and it's also perfect as a dip for crisps or as a base flavour spread onto little canapé bites or even just dolloped on top of a bowl of pasta.
I seem to live my life perpetually running late and not as well prepared and organised as I’d like to be. I invite people over and then end up running around the kitchen trying to put something together five minutes before they arrive. The best way to combat this, I’ve decided, is to prepare to be unprepared! With this in mind, I have set about creating some good canapé worthy recipes that can be made in approximately 5 minutes with ingredients that are usually already in my kitchen. That way, I can always whip something up at the drop of a hat!
This green olive tapenade is zingier than its better-known sister using black olives. It is perfect as a dip for crisps or as a base flavour spread onto little canape bites or dolloped on top of pasta. The taste is sharp and salty and it makes a good vegan substitute for anchovies or parmesan. I have used a lot of parsley in this version because I love the vibrant green colour that it gives to the tapenade and the boost of vitamins and minerals.
All you need to do to make this dip is whizz everything in a blender for a minute or so! That's it! The most fiddly part of making this is taking the stones out of the olives and taking the leaves off the parsley stems.
Normally I would always advise to buy the best quality olives you can, and always buy the olives that still have their stones in them because they just taste a lot nicer than the ready de-stoned ones. However, for this tapenade, because there are so many strong flavours combined, I'd recommend sacrificing some olive quality for the speed and convenience of just being able to chuck the olives straight into the blender without any fiddly de-stoning!
Did you know that parsley is full of antioxidants and nutrients, particularly vitamins A, K and C? That deep green colour shows you just how full of phytonutrients it is. I love using parsley because it is so good for you and gives such a vibrant green colour at the same time. See this medical news article on the many health benefits of parsley.
Olives are also packed with antioxidants (see this article for more information on the health benefits of olives) and garlic too, so this is really a very nutritious dip indeed!
This green olive tapenade definitely benefits from sitting to mellow for an hour or so, so if you are more organised than me, try to make it ahead and let it sit in the fridge.
This dip will keep in a sealed jar in the fridge for a week or more. It mellows over time.
📖 Recipe 📖
Zingy Green Olive Tapenade
- 100 g green olives drained
- 1-2 small garlic cloves chopped roughly
- 10 g capers
- 25 g parsley leaves only
- 1 tablespoon lemon juice
- 50 g olive oil
- Salt and pepper to taste
- Put all the ingredients in a blender and whizz until it forms a soft blended consistency. It doesn’t need to be completely smooth, but it should be only very small bits.
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If you like this recipe, you will likely love these other vegan dip recipes too!