Olive And Artichoke Tapanade
A vibrant, savory tapenade blending artichokes, olives, and toasted walnuts, perfect as an appetizer or spread for Mediterranean-inspired gatherings and cheese platters.
Ingredients
Instructions
- Preheat the oven to 350°F (175°C). Toast the walnuts on a baking sheet for 5-10 minutes until fragrant.
- Drain the artichoke hearts and place them in a food processor.
- Add the toasted walnuts, pitted olives, garlic clove, chopped parsley, lemon peel, and lemon juice to the processor.
- Pulse until the mixture is coarsely chopped but not completely smooth.
- With the processor running, slowly add the olive oil until well combined.
- Season with ground pepper to taste and serve.
Tips & Substitutions
For a creamier texture, blend the mixture longer, but be careful not to over-process. You can substitute the walnuts with pine nuts or almonds if desired. If you prefer a spicier kick, add a pinch of red pepper flakes. This tapenade can also be used as a spread for sandwiches or as a topping for crostini, making it a versatile choice for Mediterranean recipes.
Serving Suggestions
Serve this tapenade with crusty bread, crackers, or fresh vegetables as a delightful appetizer. It pairs beautifully with a light salad or can be used as a condiment for grilled meats. Consider serving it alongside a Tomato Salad Topping for a vibrant, Mediterranean-inspired meal.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to one week. To maintain flavor and freshness, drizzle a little extra olive oil on top before sealing. Reheat gently in a microwave or serve at room temperature, allowing the flavors to meld even more.
Nutrition & Diet Analysis (per serving)
Each serving of Olive And Artichoke Tapanade contains roughly 662 calories, with 33g protein, 102g carbohydrates, and 27g fat. It is an excellent source of iron (221% of the Daily Value), dietary fiber (161% of the Daily Value), and potassium (102% of the Daily Value). Note that it is relatively high in sodium, at 617mg per serving (27% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make the tapenade ahead of time?
Yes, this tapenade can be made a day in advance. In fact, letting it sit in the fridge overnight allows the flavors to develop further, enhancing the overall taste. Just be sure to give it a good stir before serving, as the olive oil may separate.
What type of olives work best for this recipe?
For this tapenade, use a mix of black and green olives for a balanced flavor. Kalamata olives add a nice depth, while green olives provide a tangy bite. Feel free to experiment with different varieties according to your taste preference.
Can I make this recipe vegan?
Yes, this recipe is already vegan-friendly! All the ingredients are plant-based, making it a great option for those following vegan recipes. Enjoy it as a healthy snack or appetizer without any modifications.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).