Essential Ingredients for Your Vegan Tapenade

This fantastic olive spread is primarily composed of readily available pantry staples, making it incredibly convenient to prepare whenever a craving strikes. It’s truly my favorite 5-minute vegan appetizer to pull together.

• Green Olives: The star of our show! While any type of green olive will be delicious, I highly recommend using Castelvetrano olives for their buttery, mild flavor and firm texture. They offer a premium taste that elevates the tapenade. If Castelvetranos are not available, Manzanilla or Picholine olives are excellent alternatives. For a more budget-friendly option, a mix of regular canned green olives with a smaller amount of pricier ones works wonderfully, especially since they’ll be pulsed.
• Capers: These tiny, briny flower buds add an incredible depth of salty, tangy flavor that complements the olives perfectly. Many traditional tapenade recipes call for anchovies, but for a truly inclusive and plant-based spread, capers deliver that essential umami satisfaction without any fishiness or undesirable texture. They are an absolute must for achieving that classic Mediterranean tang.
• Lemon: We use both the zest and the juice from a fresh lemon. The zest provides a bright, aromatic lift, while the juice offers a refreshing acidity that cuts through the saltiness of the olives and capers, creating a beautifully balanced flavor profile. Fresh lemon is key for maximum impact.
• Hemp Seeds: These small but mighty seeds are a fantastic addition, providing a touch of creamy richness without needing any added oil. They help create a smoother consistency and boost the nutritional content with healthy fats and protein. If you don’t have hemp seeds, a tablespoon of raw sunflower seeds or cashews (soaked if your food processor isn’t very powerful) could work, but hemp seeds are ideal for that subtle creaminess.
• Artichoke Hearts: Canned or jarred artichoke hearts (packed in water, not oil) are exactly what’s needed to round out this vegan dip. They add a delicate, earthy flavor and a pleasing texture that helps to “bulk up” the tapenade, making it more substantial and balancing the intense flavors of the olives and capers. Ensure they are well-drained before adding them to the food processor.
• Garlic: A few fresh garlic cloves are essential for that pungent, aromatic kick that defines a great tapenade. Adjust the amount to your preference – I love a good garlicky spread!
• Italian Seasoning: A simple blend of dried herbs like oregano, basil, thyme, and rosemary provides a classic Mediterranean aroma and taste, tying all the flavors together beautifully.

Step 1: Gather and Load. Begin by draining your green olives, capers, and artichoke hearts thoroughly. This is crucial to prevent your tapenade from becoming too watery. Once drained, transfer them into the bowl of your food processor. Next, add your peeled garlic cloves, hemp seeds, Italian seasoning, and the fresh zest and juice of half a lemon directly into the bowl with the other ingredients. No need for pre-chopping – the food processor will handle it all!

Step 2: Pulse to Perfection. Secure the lid of your food processor and begin to pulse. Start with short bursts, about 5-10 pulses, then scrape down the sides of the bowl with a spatula to ensure everything is evenly incorporated. Continue pulsing until all the ingredients are fully blended, but still retain a desirable chunky texture. If you prefer a creamier, smoother olive tapenade that’s ideal for spreading, simply pulse a bit longer until you reach your desired consistency. Taste and adjust seasonings if necessary, adding a pinch more salt (if needed, though olives and capers are quite salty) or lemon juice to brighten the flavors.

Once blended, your homemade green olive and artichoke tapenade is ready to be enjoyed! It’s that simple, fast, and delicious.

Debra’s Pro Tips for the Best Tapenade

• Maximize Flavor and Value: To save money without sacrificing flavor, consider mixing regular canned green olives with a smaller quantity of pricier Castelvetrano olives. Since they’re all going to be pulsed into a dip, the texture differences will be less noticeable, but you’ll still get a hint of that premium flavor.
• Optimize for Time: For the quickest preparation, always opt for already pitted olives. While an olive pitter is a handy tool, removing pits can be a bit of a time-consuming task, especially when you’re aiming for a 5-minute recipe. Save those whole, unpitted olives for serving on their own, where their firm texture and presentation truly shine.
• Add a Pop of Color and Heat: For a beautiful visual contrast and a subtle kick, sprinkle a bit of crushed red pepper flakes over your finished tapenade just before serving. It adds a lovely touch of warmth without overpowering the other flavors.
• Fresh Herb Boost: If you have any fresh herbs on hand, such as parsley, oregano, basil, or thyme, don’t hesitate to throw about ¼ cup into the food processor with the other ingredients. Fresh herbs infuse the tapenade with an incredible brightness and complexity, making it even more aromatic and flavorful.
• Adjust Consistency: If you find your tapenade a bit too thick for your liking, you can add a tablespoon or two of the brine from the olive jar, or a tiny splash of water or lemon juice, and pulse again until it reaches your preferred consistency.
• Enhance Garlic Flavor: For a milder garlic flavor, you can briefly sauté the garlic cloves before adding them to the food processor. For a more pungent, raw garlic kick, follow the recipe as written.
• Salt Check: Remember that olives and capers are naturally salty. Always taste your tapenade before adding any extra salt. You might find it perfectly seasoned as is!

Storage Tips for Freshness

• Refrigeration: Store your homemade green olive and artichoke tapenade in an airtight container in the refrigerator. It will stay fresh and delicious for up to 2 weeks. Ensure the container is sealed tightly to maintain its vibrant flavor.
• Freezer Friendly: This tapenade is wonderfully freezer friendly! If you’ve made a larger batch or want to keep some on hand for longer, simply transfer it to a freezer-safe, airtight container. Make sure to leave a little bit of space at the top of the container to allow for expansion as it freezes. Properly sealed, tapenade can be stored in the freezer for up to 3 months.
• Thawing: To enjoy frozen tapenade, simply transfer it from the freezer to the refrigerator and allow it to thaw overnight. Stir well before serving to restore its original consistency.

Green Olive and Artichoke Tapenade

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