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Green Olive Tapenade

By Chef Max Straczek

Buttery, briny, and bursting with flavour, enjoy this rustic crudité on its own, or spread onto a crostini…

10 min cook time

Serves 4

Why we like it

Looking for a last-minute appetizer? Or a salty spread to add to your next cheese board?
This tapenade is your answer!
From seasoned salty samplers to open-minded olive eaters, everyone can relish in this easy-to-make tapenade that uses just 5 ingredients and comes together in mere minutes!
Here, we went with Castelvetrano olives because they deliver a mild, buttery, and delightful brininess that is perfectly balanced by the tang of capers and red wine vinegar.
But don't be shy about exploring other olive varieties like Kalamata, Manzanilla or Niçoise.

Ingredients

4 servings

Preparation Notes

We're sharpening our knife skills by hand-chopping everything for this recipe. It's also a great way to avoid the dishwasher too!
But of course, feel free to use a food processor if you prefer.
Just roughly chop the garlic, then blitz it along with the capers.
Pulse the olives 5-7 times, then stir in the oil and vinegar.
Store the tapenade in an airtight container in the fridge for up to 2 weeks.

Making the recipe

  1. Step 1

    Olives

    • Gather the olives onto a cutting board and flatten with the back of a knife.
    • Roughly chop the olives.
    Next step

  2. Step 2

    Capers & garlic

    • Mince the capers into an almost fine paste.
    • Finely chop the garlic.
    Next step

  3. Step 3

    Oil & vinegar

    • Stir in the olive oil and red wine vinegar.
    • If the mixture is too thick, add an additional splash of olive oil.
    • Chill until ready to serve.
Back to step 1