Embrace the vibrant tastes of the Mediterranean with this modern olive and artichoke tapenade. Not only is it a flavorful delight, but it’s also brimming with fiber, healthy fats, and polyphenols.
Whether spread on crackers, with fresh bread, or adorning a charcuterie board, this tapenade promises a savory sensation in every bite.
Artichoke and Olive Tapenade: A Fusion of Mediterranean Flavors
I’ll never forget my first encounter with tapenade in a quaint specialty shop in the South of France. As I watched someone expertly blend olives using a mortar and pestle, I was invited to taste the result: a classic Provençal tapenade, rich with local olives, capers, and extra virgin olive oil. The experience was nothing short of culinary magic.
Adding artichokes to the traditional tapenade mix is a contemporary touch. Originating from the Mediterranean, artichokes have been cherished for their beauty, taste, and health benefits for ages. Their tender texture and subtle tang harmonize beautifully with the bold, salty nuances of classic olive tapenade.
This recipe is:
Ingredients to make olive and artichoke tapenade
A tapenade is only as good as its ingredients. Use the best quality artichokes, olives, and extra virgin olive oil.
Artichoke Hearts (from a brine jar): These form a tender and mildly tangy foundation for the tapenade. While you may find a variety of canned artichokes, artichoke hearts in brine are preferable, regardless of size. Marinated artichokes usually come with a vegetable oil like sunflower and added spices. Artichokes are rich in fiber and antioxidants—beneficial for digestive health and overall well-being.
Mixed Kalamata and Green Olives: Offer a salty and briny flavor, contrasting the mild artichokes. Olives are a good source of heart-healthy monounsaturated fats and offer essential vitamins and minerals. A tapenade is as good as its ingredients, so make sure you use the best quality olives you can find.
Garlic Clove: Gives a punch of aromatic sharpness, complementing the milder ingredients.
Capers: Introduce a hint of piquancy and tanginess, balancing out the richness of the olives and artichokes.
Extra Virgin Olive Oil: Acts as a binder and enriches the tapenade with a smooth, velvety texture. Packed with monounsaturated fats and polyphenols, extra virgin olive oil promotes heart health and has anti-inflammatory properties.
Fresh Lemon Juice: Provides a touch of brightness and acidity, lifting the overall flavor profile.
Freshly Ground Pepper: Adds a subtle spicy kick, rounding off the flavors.
How to make artichoke tapenade with mixed olives
- In a food processor, combine the artichoke hearts, mixed olives, garlic, capers, olive oil, lemon juice, and ground pepper.
- Blend the mixture until it reaches your desired consistency: blend less for a chunkier tapenade or more for a smoother paste. An immersion blender can also be used.
- Taste and adjust seasoning, if needed.
- Serve immediately. If storing, transfer to an airtight glass jar and refrigerate for up to 5 days.
Ways to use olive and artichoke tapenade
- Appetizer: Spread on crusty sourdough bread or toasted bruschetta for a delightful starter. Add a sprinkle of microgreens for a fresh touch. Our gluten-free and lectin-free sourdough bread pairs exceptionally well.
- Sandwiches & Wraps: Elevate your sandwiches and wraps with a Mediterranean flair using the tapenade as a sandwich spread. It melds seamlessly with our gluten-free cassava tortillas or keto-friendly tortillas.
- Dip: Dive into its creamy texture with crackers, vegetable sticks, or tortilla chips. For a healthful twist, opt for our keto crackers with tigernut flour or the flaxseed crackers seasoned with za’atar spices.
- Pasta & Grains: Integrate into pasta dishes or hearty grain bowls, enriching them with a robust flavor profile.
- Meat Accompaniment: Enhance grilled chicken or fish with a side of this tangy tapenade.
- Charcuterie Board: A dollop of tapenade amidst a spread of cheeses, cured meats, and fruits adds a Mediterranean zest to your charcuterie board.
- Tapas Style: Include the tapenade as part of a tapas-style menu, letting its savory notes complement other small plate offerings.
- Gourmet Touch: Unleash your culinary creativity by incorporating it into a multitude of dishes, amplifying their savory dimensions.
We love artichokes, and if you do too, try some of our other artichoke recipes:
- Our Creamy Artichoke Spread is silky smooth and milder than the tapenade.
- Our Baked Prosciutto-Wrapped Artichoke Hearts recipe offers a different way to use preserved artichoke hearts.
- Use brined or marinated artichoke hearts to make a delicious Cauliflower and Artichoke Hummus with Roasted Garlic.
We hope you love this olive and artichoke tapenade as much as we do!
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Olive and Artichoke Tapenade
Embrace the vibrant tastes of the Mediterranean with this modern artichoke tapenade with mixed olives. Not only is it a flavorful delight, but it's also brimming with fiber, healthy fats, and polyphenols. Whether spread on crackers, with fresh bread, or adorning a charcuterie board, this tapenade promises a savory sensation in every bite.
- 220 grams artichoke hearts (from a brine jar), weighed after draining and patted dry
- 1/2 cup mixed Kalamata and green olives, coarsely chopped
- 1 garlic clove
- 1 tablespoon capers, rinsed and drained
- 2 tablespoons extra virgin olive oil
- 1/2 tablespoon fresh lemon juice, or to taste
- Freshly ground pepper, to taste
In a food processor, combine the artichoke hearts, mixed olives, garlic, capers, olive oil, lemon juice, and ground pepper.
Blend the mixture until it reaches your desired consistency: blend less for a chunkier tapenade or more for a smoother paste. An immersion blender can also be used.
Taste and adjust seasoning, if needed.
Serve immediately. If storing, transfer to an airtight glass jar and refrigerate for up to 5 days.
If you have to use just one type of olives, use Kalamata olives.