Artichoke Tapenade

Discover a lighter, brighter version of the classic Provençal tapenade with artichokes and green olives. This easy-to-make spread is perfect for appetizers, cheese boards, or snacking!

When you think of tapenade, the rich, briny olive spread from Provence likely comes to mind. Traditionally made with black olives, capers, and herbs, tapenade is incredibly versatile. But have you ever tried a version with green olives and artichokes? This artichoke and green olive tapenade offers a lighter, brighter twist on the classic. It’s a little more briny and refreshingly tangy, but still just as delicious and easy to pair with a variety of dishes.

This artichoke tapenade is perfect for serving as an appetizer, adding to a cheese board, or spreading on just about anything. It’s also super simple to whip up, making it an ideal choice when you need something quick for a party or gathering.

Why Artichokes?

While olives are usually the star of tapenade, this tapenade features the addition of artichokes to add extra depth of flavor. Jarred artichoke hearts are a kitchen essential, they’re convenient, flavorful, and can save you a lot of prep time compared to fresh artichokes. Plus, they bring a mellow, creamy flavor to balance out the salty olives, giving the spread a fresh and light finish. Here’s what you’ll need:

Ingredient Notes:

(Here are a few notes about the ingredients you’ll need for this recipe.  As always find the full list of ingredients and directions in the recipe card at the bottom of the post.)

• Artichoke Hearts: For the best flavor, use jarred artichoke hearts. They’re a pantry staple that can be used in many recipes, and they don’t require any extra prep work.
• Olives: Quality matters here. Try olives from an olive bar or high-quality jarred varieties. I love Castelvetrano olives for their large, buttery texture, but feel free to use any green olive you prefer. If you have the time, opt for un-pitted olives for a more flavorful tapenade and simply crush them with the side of a chef’s knife to remove the pits.
• Capers: Choose salt-packed capers for the most intense and authentic flavor.
• Herbs: Fresh parsley and basil are key to adding brightness and a burst of freshness.
• Almond Flour: A touch of almond flour helps absorb excess moisture, keeping your tapenade at the right consistency.
• Lemon Juice: Freshly squeezed lemon juice adds that perfect tangy kick to balance the flavors.
• Olive Oil: Use your favorite extra-virgin olive oil for the best results. A fruity, high-quality olive oil enhances the overall flavor of the tapenade.

How to Make Artichoke & Green Olive Tapenade:

(Here are the basic steps and some helpful tips on how to make the recipe.  Find the full directions in the recipe card at the bottom of the post.)

Making this tapenade is as simple as it gets.

1. In a small food processor, pulse together the artichoke hearts, olives, parsley, basil, salt, almond flour, and lemon juice.
2. Gradually stream in the olive oil while pulsing until you achieve a chunky yet spreadable paste.
3. Then transfer to a jar or serving dish.
4. Serve the tapenade with crackers, raw veggies, or spread it on toast. It’s an easy appetizer that’s sure to impress, and it keeps well in the fridge, so you’ll always have a tasty snack ready to go!

This artichoke and green olive tapenade is a delightful twist on the traditional version, bringing a touch of brightness and freshness to your table. Whether you’re hosting a party, preparing a snack, or adding something unique to your next cheese board, this spread is sure to be a hit. Enjoy!

More Dips and Spreads:

• Roasted Red Pepper Dip
• Parsnip Hummus
• Mushroom Walnut Pâté