Green Olive Tapenade Recipe

Name: Green Olive Tapenade
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 red onion, coarsely chopped; 1/4 cup unseasoned rice vinegar; 8 ounces green olives (in brine), rinsed, pitted, and minced; 1 fennel bulb, finely chopped; 1 tablespoon salted capers, rinsed and dried; 3 cloves roasted garlic, minced; 1/2 cup Italian parsley leaves, minced; 2 anchovy fillets, finely minced (optional); 1/2 cup olive oil; 2 small oranges, peeled, sectioned, and cut into chunks; 2 tablespoons orange zest; 2 tablespoons orange juice; Kosher salt; Finely ground white pepper

Servings: persons

1/2 red onion, coarsely chopped
1/4 cup unseasoned rice vinegar
8 ounces green olives (in brine), rinsed, pitted, and minced
1 fennel bulb, finely chopped
1 tablespoon salted capers, rinsed and dried
3 cloves roasted garlic, minced
1/2 cup Italian parsley leaves, minced
2 anchovy fillets, finely minced (optional)
1/2 cup olive oil
2 small oranges, peeled, sectioned, and cut into chunks
2 tablespoons orange zest
2 tablespoons orange juice
Kosher salt
Finely ground white pepper

1
To make a chunky tapenade, in a small bowl, toss the onion in the rice vinegar until coated and set aside.
2
In a medium bowl, combine the olives, fennel, capers, and garlic.
3
Add the parsley, anchovy, 1/4 cup of the olive oil, and the orange chunks, zest, and juice.
4
Drain the onion and combine with the olive mixture.
5
Add the remaining 1/4 cup of olive oil and season with white pepper to taste.
6
To make a smooth tapenade, in a food processor, blend all of the ingredients together to the desired consistency.
7
Transfer to a bowl.
8
Set the tapenade aside for at least 30 minutes before serving, to allow flavors to blend.
9
Use now, or cover and refrigerate for up to 1 week.

308

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/2 red onion, coarsely chopped, 1/4 cup unseasoned rice vinegar, 8 ounces green olives (in brine), rinsed, pitted, and minced, 1 fennel bulb, finely chopped, and more.

Yes, Green Olive Tapenade falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Green Olive Tapenade

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions