Spread some green olive tapenade on a cracker or bread slice and enjoy. Black olives are great for tapenades, but try using green olives instead.
Made by Véronique
Published at 2015-10-18, this recipe is for 4 persons and takes 10 minutes.
Founder of Ohmydish (since 2014), she prefers to spend all day in the kitchen. Once working in the hospitality industry as an independent chef, she loves helping you gain confidence in the kitchen. With her easy-to-follow recipes, handy tips, and cooking knowledge, you'll make the most delicious dishes yourself! The recipes are accessible to everyone, from beginners to advanced home cooks.
Updated at: 2024-07-31
You can use any kind of olives you like, we prefer plain ones without any additional oil and flavouring. Grate the parmesan cheese and drain the olives.
Combine olives, pine nuts and grated cheese in the food processor until you've reached a smooth mixture. Use a bit of olive oil for more smoothness. Season with pepper and salt and enjoy on a cracker or slices of bread.
You can also use black olives, they combine well with the addition of a few sun-dried tomatoes. In restaurants, they like to serve it along with aïoli, herb butter and bread while you wait for your food is ready to serve.
Green olive tapenade can be refrigerated in an airtight container for at least 5 days.
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