Artichoke and Green Olive Pantry Tapenade Recipe

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Kerry Saretsky

I'm not sure which is better about this unorthodox green tapenade: The fact that it's delicious, or the fact that it can be made using ingredients I always have on hand. Both make it a winner for light weeknight dishes or quick get togethers. The artichokes add body and a mild, mellow flavor to cut the briny brashness of the olives. Spread this on toast, serve with crudités, dollop onto grilled fish, or squash with melty mozzarella in a panini. This stuff is amazing.

Recipe Facts

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Active: 5 mins
Total: 5 mins
Serves: 6 servings

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Ingredients

  • 1 medium clove of garlic
  • 3/4 ounce excellent Parmesan
  • 1 14-ounce can of artichoke hearts in water or brine, drained
  • 1 12-ounce jar pitted green olives, drained
  • 1 teaspoon anchovy paste
  • 1 teaspoon dried herbes de Provence
  • Zest of half a lemon
  • Juice of 1/4 lemon
  • 1 teaspoon white wine vinegar
  • 1/4 cup extra virgin olive oil
  • Handful of flat leaf parsley

Directions

  1. Blitz the garlic and Parmesan in the food processor until they’re smashed to smithereens. Then, add all the other ingredients, and pulse for a chunky tapenade, or run until smooth. Serve with lightly toasted excellent bread. Or, put in a panini with fresh sliced mozzarella, or spoon over grilled fish.

Special equipment

food processor