Green Olive Tapenade

5 from 1 vote
1 hour
Jump To Recipe

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!

Green Olive Eggplant Tapenade in white bowl with serving knife and bread slices scattered about.

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 than traditional tapenades, which have super sodium-packed ingredients. Eggplant adds fiber, and chickpeas add fiber and protein. (Information from Healthline.com.)
  • 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!

Let’s make it!

Green Olive Eggplant Tapenade in white bowl with serving knife and bread slices scattered about.

How to Make Green Olive Tapenade:

Recipe Ingredients:

Here’s everything you’ll need to make this Green Olive Tapenade recipe, along with how to prep the ingredients. See the recipe card below for the exact quantities.

Ingredients for Green Olive Eggplant Tapenade in glass bowls.

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.
Close-up photo of Green Olive Eggplant Tapenade in food processor to show texture.
  • Transfer to a serving bowl and serve with crusty bread.
Green Olive Eggplant Tapenade in white bowl with serving knife and bread slices scattered about garnished with fresh rosemary.
  • 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.
Green Olive Eggplant Tapenade in white bowl with serving knife and bread slices scattered about garnished with fresh rosemary.

Frequently Asked Questions:

Can a Green Olive Tapenade recipe be made ahead of time?

Definitely! Green Olive Tapenade is best within 1 to 2 days, but it keeps well for 3 to 4 days in the refrigerator.

What are ways to use Green Olive Tapenade recipes?

–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.

Is tapenade good for you?

Olives are a great source of heart-healthy monounsaturated fats known for helping to lower bad cholesterol. This Green Olive Tapenade recipe with eggplant and chickpeas has the added benefit of fiber and plant-based protein.

Slices of bread with the tapenade spread on one garnished with fresh rosemary.

Storage:

  • Store in the refrigerator for up to five days.

Serve with:

More great dip and spread recipes you’ll love!

Get all my appetizer and snack recipes at Appetizer and Snack Recipes – From A Chef’s Kitchen.

Join the FROM A CHEF’S KITCHEN MAILING LIST to get all the latest posts and more!

Logo for From A Chef's Kitchen with gray oval border and green knife.
Green Olive Eggplant Tapenade in white bowl with serving knife and bread slices scattered about.

Green Olive Tapenade

5 from 1 vote

Click to Rate!

By: Carol | From A Chef’s Kitchen
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!
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Appetizers and Snacks
Cuisine French
Servings 2 cups
Calories 252 kcal

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

MAKE AHEAD:  Green Olive Tapenade is best within 1 to 2 days, but it keeps well for 3 to 4 days in the refrigerator.

Nutrition

Serving: 1 | Calories: 252kcal | Carbohydrates: 3g | Protein: 1g | Fat: 27g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 20g | Sodium: 235mg | Potassium: 67mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 648IU | Vitamin C: 12mg | Calcium: 23mg | Iron: 1mg

These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.

Did you make this recipe? Please leave a comment, star rating or post your photo on Instagram and tag @fromachefskitchen.

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating