Green Olive Tapenade
Published Dec 27, 2023
Jump to RecipeThis Post May Contain Affiliate Links. Please Read My Disclosure
Green Olive Tapenade with eggplant and the goodness of chickpeas is a plant-powered, healthier twist on traditional Provencal tapenade. This fusion of Mediterranean flavors without anchovies is the perfect addition to any charcuterie board, as a sandwich spread, or atop grilled fish!
What is Tapenade?
Tapenade is a popular olive-based Provençal dish made from finely chopped or pureed olives, capers, anchovies, olive oil, and herbs. Because of the olives and capers, it has a briny flavor that’s bold and complex. The French enjoy it as a hors d’oeuvre spread onto crusty baguettes, with fish, salads, and poultry. Because of the salty flavor, it’s perfect with drinks–alcoholic or otherwise.
Why This Recipe is a Keeper!
Like my Artichoke Tapenade, this Green Olive Tapenade is an innovative variation on the classic Provencal condiment known as tapenade.
The rich, smoky flavor of roasted eggplant adds a delightful depth to the saltiness of green olives. The inclusion of chickpeas not only contributes to the spread’s creamy texture but also brings a boost of protein and nutty undertones.
The harmonious blend of these ingredients creates a robust and satisfying spread that can be enjoyed as a dip, atop crusty bread, or as a flavorful accompaniment to grilled vegetables. This plant-powered green olive tapenade offers a tantalizing fusion of Mediterranean flavors, making it a versatile and wholesome addition to your culinary repertoire.
This Green Olive Tapenade recipe:
- Is easy! No complicated cooking techniques. Roast the eggplant, prep the other ingredients, then combine everything in a food processor.
- Leans healthier and more wholesome than traditional tapenades, which have super sodium-packed ingredients. Eggplant adds fiber, and chickpeas add fiber and protein. (Information from Healthline.com.). Olives are a great source of heart-healthy monounsaturated fats known for helping to lower bad cholesterol.
- Has an authentic Provencal flavor!
- Is perfect for a charcuterie board, appetizers on the patio with a glass of wine, a sandwich spread, or a healthful snack!
How to Make Green Olive Tapenade:
Recipe Ingredients:
Here’s everything you’ll need to make this Green Olive Tapenade recipe. See the recipe card below for the exact quantities.
Ingredient Notes and Substitutions:
- Eggplant: Japanese eggplant works well in this green olive tapenade recipe because it’s milder than the globe (Italian) variety and is less seedy. It also roasts faster! However, it’s perfectly fine to use the globe variety. Good eggplant is available all year-round.
- Chickpeas: Also known as garbanzo beans. Canned chickpeas make quick work of this Green Olive Tapenade. Be sure to rinse thoroughly using a sieve, then drain as the liquid they’re canned in tends to be salty unless you purchase unsalted or low-sodium.
- Green Olives with Pimento: Although not traditionally used in green olive tapenade, I used sliced green olives with pimento found at any grocery store. Easy and no prep!
- Capers: Capers are green, unripened flower buds of the caper bush. They’re available near the pickled products section.
- Parsley: Flat-leaf (Italian) parsley has a better flavor than the curly variety.
- Rosemary: Fresh is always best.
Step-By-Step Instructions:
- Gather and prep all the ingredients.
- Preheat oven to 425 degrees. Line a baking sheet with parchment paper.
- Cut the eggplant(s) in half from top to bottom.
- Brush the cut side with 2 tablespoons olive oil and season with salt and black pepper.
- Place cut-side down on the prepared baking sheet. For two Japanese eggplants, bake for 25-30 minutes or until each half can be easily pierced.
- If using one globe eggplant, bake for 40-45 minutes or until each half can be easily pierced with a knife.
- Using a spoon, scrape the eggplant pulp from the skin into a food processor bowl.
- Add the remaining olive oil.
- Add the drained and rinsed garbanzo beans.
- Process until the eggplant and beans are chopped but not smooth. (You want to keep some texture.)
- Add the remaining ingredients.
- Pulse until the tapenade is processed to a coarse yet uniform consistency, adding more olive oil if necessary.
- Season with salt and black pepper to taste.
- Add crushed red pepper flakes for a bit of heat if desired.
- Transfer to a serving bowl and serve with crusty bread.
- Green Olive Tapenade with eggplant and chickpeas is an easy, versatile, flavor-packed condiment you’ll put on repeat!
Chef Tip:
- A squeeze of lemon juice or some lemon zest can brighten up the flavors even more, especially if the tapenade has been in the refrigerator for several days.
Recipe FAQs:
Definitely! Green Olive Tapenade is best within 1 to 2 days, but it keeps well for 3 to 4 days in the refrigerator.
–Toss with cold pasta for a salad or hot pasta for a delicious, quick dinner.
–Add canned tuna for a great twist on tuna salad.
–Use as a sandwich spread.
–Serve with roasted fingerling potatoes.
–Make a compound butter, then serve atop your favorite fish or chicken.
Storage:
- Store in the refrigerator for up to five days.
Serve with:
- Mediterranean Chicken
- 40 Clove Garlic Chicken
- Fish en Papillote
- Grilled Marinated Skirt Steak with Peperonata
- Vegetable Tian Recipe
More great dip and spread recipes you’ll love!
- Spicy Feta Dip (Tirokafteri)
- White Bean Artichoke Spread
- Black Bean Dip
- Loaded Roasted Eggplant Dip (Baba Ganoush)
Get all my appetizer and snack recipes at Appetizer and Snack Recipes – From A Chef’s Kitchen.
Green Olive Tapenade
Ingredients
- 1 1-pound globe eggplant, or 2 large Japanese eggplants
- 1/4 cup extra-virgin olive oil, divided
- Salt and freshly ground black pepper, to taste
- 1 can (15-ounce garbanzo beans, (chickpeas) drained and rinsed
- 1 jar (10-ounce) pimiento-stuffed green olives, (approximately 2 cups) drained
- 2 tablespoons drained capers
- 3 cloves garlic, minced
- 1/4 cup chopped fresh parsley
- 2 teaspoons chopped fresh rosemary
- Crushed red pepper flakes, optional (to tolerance)
Instructions
- Preheat oven to 425 degrees. Line a baking sheet with parchment paper.
- Cut the eggplant(s) in half from top to bottom. Brush the cut side with 2 tablespoons olive oil and season with salt and black pepper. Place cut-side down on the prepared baking sheet. For two Japanese eggplants, bake for 25-30 minutes or until each half can be easily pierced. If using one globe eggplant, bake for 40-45 minutes or until each half can be easily pierced with a knife. Let cool.
- Using a spoon, scrape the eggplant pulp from the skin into a food processor bowl. Add the remaining olive oil.
- Add the drained and rinsed garbanzo beans. Process until the eggplant and beans are chopped but not smooth. (You want to keep some texture.)
- Add the remaining ingredients. Pulse until the tapenade is processed to a coarse yet uniform consistency, adding additional olive oil if necessary. Season with salt and black pepper to taste. Add crushed red pepper flakes for a bit of heat if desired.
- Transfer to a serving bowl and serve with crusty bread. Drizzle with a little more olive oil over the top.
Notes
- Can also use globe eggplant.
- A squeeze of lemon juice or some lemon zest can brighten up the flavors even more, especially if the tapenade has been in the refrigerator for several days.
- Green Olive Tapenade is best within 1 to 2 days, but it keeps well for 3 to 4 days in the refrigerator.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
