Imagine transporting your taste buds to the sun-drenched coastlines of the Mediterranean with just one bite of this incredible Artichoke and Olive Tapenade. This quick and effortless recipe is about to become your secret weapon for impressive appetizers, unexpected sandwich spreads, and instant gourmet entertaining. In just 10 minutes, you'll create a vibrant, zesty spread that combines the earthy richness of artichokes, the briny punch of olives, and the bright kick of fresh garlic - no culinary degree required!
Prep Time: 10 mins
Cook Time: -
Total Time: 10 mins
Cuisine: Mediterranean
Serves: 6 servings
Ingredients
- 1 can artichoke hearts, drained
- 1/2 cup black olives, pitted
- 1/4 cup green olives, pitted
- 2 cloves garlic
- 2 tbsp olive oil
- 1 tbsp lemon juice
Instructions
- Drain the canned artichoke hearts completely and pat them dry with paper towels to remove excess moisture.
- Carefully pit the black and green olives if they are not already pitted, ensuring no hard pit remains.
- Peel the garlic cloves and finely mince them using a sharp knife or a garlic press to release their aromatic oils.
- In a food processor, combine the drained artichoke hearts, black olives, green olives, and minced garlic.
- Drizzle the olive oil and fresh lemon juice over the ingredients in the food processor.
- Pulse the mixture in short bursts, scraping down the sides of the processor bowl, until the ingredients are finely chopped but not completely smooth. The texture should be slightly chunky.
- Taste the tapenade and adjust seasoning if needed, adding a pinch of salt or extra lemon juice to enhance the flavors.
- Transfer the tapenade to a serving bowl and let it sit at room temperature for 10-15 minutes to allow the flavors to meld together.
- Serve with crusty bread, crackers, or as a spread for sandwiches and appetizers.
Tips
- Moisture is the Enemy: Always thoroughly drain and pat dry your artichoke hearts to prevent a watery tapenade.
- Texture is Key: Pulse the ingredients in short bursts to maintain a slightly chunky consistency - you want some texture, not a complete purée.
- Taste and Adjust: Don't be afraid to customize! Add a pinch of red pepper flakes for heat or some fresh herbs like basil or parsley for extra complexity.
- Let it Rest: Allowing the tapenade to sit for 10-15 minutes helps the flavors meld and intensify.
- Storage Hack: This tapenade keeps well in an airtight container in the refrigerator for up to 5 days, making it a perfect make-ahead appetizer or condiment.
Nutrition Facts
Calories: 45kcal
Carbohydrates: 3g
Protein: 1g
Fat: 4g
Saturated Fat: g
Cholesterol: 0mg
