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.

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


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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