Green Olive Tapenade


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.

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Green olive tapenade
Veronique van Ohmydish

Made by Véronique

Published at 2015-10-18, this recipe is for 4 people and takes 10 minutes.

Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.

Updated at: 18-03-2021

10 minutes 4 people Starters
Green olive tapenade


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  • 100 gram green olives (plain and pitted)
  • a small handful of pine nuts
  • small handful Parmesan cheese
  • about 25 ml olive oil
  • pepper and salt to taste
  • crackers or bread for serving
Green olive tapenade ingredients
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Kitchen equipment

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  • food processor or hand blender/rod mixer

Green Olive Tapenade

10 minutes 4 people Starters

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Preparation -- 5 minutes

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.  

Green olive tapenade
Green olive tapenade

Making the green olive tapenade -- 5 minutes

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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