Artichoke Olive Caper Tapenade

Artichoke tapenade is the kind of quick yet impressive snack I love for gatherings or easy lunches. It is bright briny and loaded with flavor making it perfect for anyone who loves Mediterranean ingredients but wants a fuss free appetizer or sandwich spread.

Every time I bring this to parties someone asks for the recipe. It started as a fridge clean out but became my go to for potlucks and picnics.

Ingredients

• Canned quartered artichoke hearts: Choose ones packed in water for a cleaner taste look for firm pieces with no mushiness
• Castelvetrano olives: These olives are buttery and mellower than other green olives giving the tapenade a gentle briny quality always look for pitted varieties to save prep time
• Olive oil: Helps emulsify and bind the spread I use extra virgin for its freshness use a fruity high quality oil
• Lemon zest: Gives a pop of citrus use a microplane and zest only the colored part to avoid bitterness
• Lemon juice: Adds brightness use fresh squeezed for the best results
• Capers: Brings tang and saltiness make sure to drain them well so the tapenade is not too salty
• Kosher salt: Balances flavors start with a pinch and adjust after pulsing
• Freshly cracked black pepper: Adds subtle heat and complexity grind it fresh for best aroma and taste

Step-by-Step Instructions

Prep Ingredients:

Drain the artichokes well and squeeze out any excess water Pat them dry gently as too much liquid will make the tapenade watery

Add to Food Processor:

Combine the artichoke hearts Castelvetrano olives olive oil lemon zest lemon juice capers a pinch of salt and black pepper in the bowl of a food processor

Pulse to Desired Texture:

Pulse the mixture in short bursts five to eight times stopping to scrape down the sides as needed You want a chunky rustic texture with pieces visible rather than a paste

Taste and Adjust:

Check seasoning Taste and add more salt oil or lemon juice if needed Give another quick pulse to mix

Chill or Serve:

You can serve this tapenade immediately or let it chill in the fridge for an hour for flavors to meld I like to garnish with extra lemon zest and a drizzle of olive oil when serving

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My favorite part is the Castelvetrano olives They are so plump and buttery I could eat them straight from the jar My kids love helping pulse the mixture and sneaking bites before it hits the table

Storage Tips

Store leftover tapenade in an airtight container in the refrigerator It will keep for up to five days The flavor deepens as it sits so it is just as tasty on day three as the first day Give it a stir before serving to reblend the oil

Ingredient Substitutions

You can swap in artichoke hearts packed in oil just drain them well and use less olive oil If Castelvetrano olives are hard to find any mild green olive works Kalamata olives can be substituted for a punchier taste but the color will be darker For capers try chopped green olives if you are out

Serving Suggestions

Spoon tapenade over toasted baguette slices or crackers for a classic appetizer Spread it on sandwiches especially with roasted vegetables or grilled chicken It makes a wonderful topping for grilled fish or pasta Add a dollop to grain bowls for extra zest

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You will find this tapenade is the first thing to disappear on any appetizer table Keep this quick recipe in your back pocket for last minute guests or a flavorful addition to simple lunches

Frequently Asked Questions

→ What type of olives work best for this tapenade?

Castlevetrano olives are best due to their buttery texture and mild flavor, but you can substitute with green or even Kalamata olives if preferred.

→ Can I use marinated artichokes instead of canned in water?

Yes, marinated artichokes add extra flavor. If you use them, reduce added lemon juice and taste before adding salt.

→ Is it possible to make this tapenade ahead of time?

Absolutely. It can be refrigerated for up to 3 days. The flavors meld and improve as it sits.

→ What can I serve with artichoke tapenade?

It's delicious with crusty bread, crackers, crostini, or as a topping for grilled chicken or fish. Fresh veggies also pair well.

→ Can I make this without a food processor?

Yes, you can finely chop all ingredients by hand for a chunkier, rustic texture.