2 Minute Artichoke Tapenade
This artichoke tapenade recipe makes a delicious sandwich spread, condiment, or appetizer. Unlike traditional tapenade, this variation is made with savory artichokes and Castelvetrano olives, giving it a buttery, mild olive flavor that’s light and fresh and perfect for people who don’t love olives.
Looking for more homemade condiments? Try my roasted tomato butter (dairy free), sun-dried tomato pâté (vegan spread), or oven roasted garlic confit.
What You’ll Love About This Recipe
Ingredients
Here’s what you’ll need to make this olive artichoke tapenade:
- Can of artichoke hearts – for ease, we’re using canned artichoke hearts in water instead of fresh artichokes.
- Pitted Castelvetrano olives – my preferred type of green olives.
- Extra virgin olive oil – a little helps the tapenade come together a little more cohesively.
- Lemon zest and fresh lemon juice – add brightness.
- Capers
- Kosher salt and freshly ground black pepper – to taste.
How To Make Artichoke Tapenade: Step By Step
Here are some quick visual instructions. The full instructions and ingredient list will be in the printable recipe card below!
1. Add all the ingredients to the bowl of a food processor. Pulse the mixture a few times until everything is coarsely chopped and you have a chunky tapenade. Season to taste with kosher salt and freshly cracked black pepper.
Helpful Tips
- If you don’t have a food processor, you can also chop everything up finely my hand then mix it together.
- Check for pits, even if you’re using pitted olives. Sometimes a pit or two can be left behind and you don’t want to accidentally bite into one and damage a tooth.
- If you can’t find pitted olives, pit them by placing a heavy cup on top of the olives and pressing down until they break apart.
Quick Tip: Don’t turn the machine on. Only use the pulse button, otherwise, it’ll puree the mixture.
Storage
Store the tapenade in an airtight container in the fridge for up to 1 week.
Make It Your Way: Substitutions & Variations
Please remember that recipes are just a starting point.
How can you make this artichoke olive tapenade using what you already have? Here are some ideas…
- Only have oil-packed artichoke hearts? Shake off as much extra oil as possible and start with 1 tablespoon olive oil (or use the seasoned oil in the jar and add more if needed).
- No castelvetrano olives? – use another type of green olives. You can also use black olives or kalamata olives for different flavor profiles.
- No lemons? – use a splash of champagne vinegar or white wine vinegar instead.
- No capers? – add anchovies or omit completely.
- Add-ins – red pepper flakes for a little heat, red peppers (orange or yellow bell peppers would also work), minced garlic, nutritional yeast, dairy free parmesan (or dairy parmesan if not dairy free), or minced parsley for serving.
Frequently Asked Questions
Tapenade is an olive spread or dip from the Provence region in France. It has a bold, zippy flavor that’s briny and salty. The name comes from the Provençal word for capers: tapenas, but over time olives have become the predominant ingredient.
If you can’t find Castelvetrano olives, Frescatrano olives or Cerignola olives are great options.
More Artichoke Recipes
I hope you love this Artichoke Tapenade! If you make it, be sure to leave a comment & a star rating so I know how you liked it!
Artichoke Tapenade
Ingredients
- 14 ounce can quartered artichoke hearts in water, drained about 1 1/2 cups
- 1 cup pitted Castlevetrano olives
- 2 tablespoons olive oil plus more if needed
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- 1 tablespoon capers
- kosher salt to taste
- freshly cracked black pepper to taste
Instructions
- Add all the ingredients to the bowl of a food processor. Pulse the mixture a few times until everything is coarsely chopped and you have a chunky tapenade. Season to taste with kosher salt and freshly cracked black pepper.
- Makes about 2 cups.