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 which 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.


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


    • 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.