This vegan-friendly green olive tapenade has all the richness and depth of the classic Marseille version — just without the anchovies! Perfect for entertaining: I love to spread it over a sheet of puff pastry, cut it into strips, twist them into spirals and bake for a few minutes. They disappear every time.
Ingredients
- 250 g jar of green olives
- 1 garlic clove
- 1–2 tbsp capers (with their brine)
- 1 tbsp fresh lemon juice
- 2 tbsp olive oil
- Salt and pepper
Instructions
- Drain the olives. Peel the garlic, halve it and remove the green germ.
- Combine all ingredients in a food processor or blender. Blitz to a rough paste — leave some texture rather than going completely smooth.
- Taste and adjust seasoning.
- Store in a sealed jar in the fridge with a thin layer of olive oil on top. Keeps for up to 1 week.
Bon appétit! 🫒🌿
About This Recipe
Green Tapenade without Anchovies is one of those dishes that rewards a little care and shares beautifully at the table. Below you’ll find timings, practical tips and serving ideas so you can make it with confidence, whether it is your first attempt or a familiar favourite you want to get just right.
At a Glance
- Prep time: 15 minutes
- Cook time: 20 minutes
- Total time: 35 minutes
- Serves: 6-8 as nibbles
- Difficulty: Easy
Tips for the Best Results
- Serve the Green Tapenade without Anchovies at room temperature so the flavours are at their most generous.
- Prepare the components ahead and assemble just before guests arrive.
- A little acidity, a squeeze of lemon or a splash of vinegar, keeps rich bites lively.
- Keep portions small and elegant; these are meant to whet the appetite.
Serving Suggestions
Arrange the Green Tapenade without Anchovies on a board with olives, cured meats and a chilled glass of wine. It is the kind of nibble that gets a gathering off to a relaxed start.
Storage
Cool completely, then refrigerate in an airtight container for up to three days. Reheat gently so the texture stays as good as freshly made, and freeze portions for longer storage.
