Artichoke and Green Olive Pantry Tapenade Recipe

Updated April 11, 2025

I'm not sure which is better about this unorthodox green tapenade: The fact that it's delicious, or the fact that it can be made using ingredients I always have on hand. Both make it a winner for light weeknight dishes or quick get togethers. The artichokes add body and a mild, mellow flavor to cut the briny brashness of the olives. Spread this on toast, serve with crudités, dollop onto grilled fish, or squash with melty mozzarella in a panini. This stuff is amazing.

Recipe Details

Artichoke and Green Olive Pantry Tapenade Recipe

Prep 5 mins

Active 5 mins

Total 5 mins

Serves 6 servings

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Ingredients

1 medium clove of garlic
3/4 ounce excellent Parmesan
1 (14-ounce) can of artichoke hearts in water or brine, drained
1 (12-ounce) jar pitted green olives, drained
1 teaspoon anchovy paste
1 teaspoon dried herbes de Provence
Zest of 1/2 a lemon
Juice of 1/4 lemon
1 teaspoon white wine vinegar
1/4 cup extra virgin olive oil
Handful of flat leaf parsley

Directions

Blitz the garlic and Parmesan in the food processor until they’re smashed to smithereens. Then, add all the other ingredients, and pulse for a chunky tapenade, or run until smooth. Serve with lightly toasted excellent bread. Or, put in a panini with fresh sliced mozzarella, or spoon over grilled fish.

Special equipment

food processor

Nutrition Facts (per serving)
259	Calories
20g	Fat
24g	Carbs
5g	Protein

Nutrition Facts
Servings: 6
Amount per serving
Calories	259
% Daily Value*
Total Fat 20g	25%
Saturated Fat 3g	15%
Cholesterol 3mg	1%
Sodium 1046mg	45%
Total Carbohydrate 24g	9%
Dietary Fiber 9g	34%
Total Sugars 5g
Protein 5g
Vitamin C 83mg	417%
Calcium 124mg	10%
Iron 2mg	12%
Potassium 468mg	10%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.