Perfect for entertaining or snacking, my green olive tapenade is packed with fresh summer flavors and ready in under 15 minutes.

My Twist on Tapenade

Tapenade comes from Provence, a region in the south of France. The word “tapenade” comes from tapenas, the Provençal word for capers, which were originally a key ingredient, sometimes even more so than olives. In the 1880s in Marseille, a chef named Meynier created a version of the spread by blending capers, olives, anchovies, and spices. That blend became the tapenade we know today.

In this recipe, I skip the anchovies and capers and go for a fresh, vibrant twist: green olives paired with sweet dried apricots, fragrant basil, and pistachios. The result? A bright, sweet and savory tapenade that’s totally unique and seriously delicious.

Why You Should Make This Tapenade

• It’s quick and easy: This recipe comes together in under 15 minutes with the help of a food processor.
• No cooking required: Perfect for summer or whenever you want to keep things simple and it’s too hot to turn on an oven.
• Pantry-friendly: Aside from the fresh basil, all the ingredients are shelf-stable, meaning you can stock up on them in advance and whip up the tapenade whenever needed.
• Versatile and crowd-pleasing: Serve it as part of a summer apéritif spread with bread, crackers, or raw veggies.

Your guests will devour this tapenade, and they’ll be amazed you made it from scratch. Last time I served it to my family, I was already thinking about how to store the leftovers… but there weren’t any! And the cherry on top, it’s more affordable, fresher, and tastier than store-bought versions.

A Closer Look at the Ingredients

• Pitted green olives: Any type of green olives will do. I recommend Castelvetrano olives for a more delicate taste, or Manzanilla olives (non-stuffed) if you prefer a more briny flavor. Pick a good-quality variety you like to eat.
• Dried apricots: Adds natural sweetness and balances out the saltiness of the olives.
• Pistachios: Add texture and beautifully complement the apricots. It doesn’t matter whether you use salted or unsalted, since you will soak the pistachios in hot water.
• Fresh basil: Brings a burst of herbal freshness that brightens up the whole tapenade.
• Fresh garlic: Just one clove adds a nice punch.
• Extra virgin olive oil: Helps everything blend together, creating a creamy texture and fruity flavor.
• Fresh lemon juice: Adds a touch of acidity to balance the sweetness of the apricots and extra liquid to help the food processor get going.
• Salt and pepper: To taste.
  

How to Make My Green Olive Tapenade (Plus Tips and Tricks)

Soak the dried apricots and shelled pistachios in boiling water for about 10 minutes. This helps soften them, making it easier to blend in the food processor. Be sure to drain them well before adding to the processor. Cut the garlic clove into a few large pieces so it blends evenly. Then, add the drained apricots and pistachios, chopped garlic, green olives, fresh basil, lemon juice, olive oil, and ground pepper to the food processor.

Blend until you reach your desired texture, stopping occasionally to scrape down the sides of the bowl. Taste and adjust the salt and pepper as needed. If the mixture feels too thick or difficult to blend, add a little more olive oil. No need to blend until completely smooth — I actually prefer when there is a little texture!

For the best flavor and texture, chill the tapenade in the fridge for a couple of hours before serving. Store any leftovers in an airtight container in the refrigerator for up to 5 days, pouring a thin layer of extra virgin olive oil on top to help preserve its vibrant color and flavor.

Easy Green Olive Tapenade with Apricots, Basil, and Pistachios

5 from 4 votes

Servings 1.5 cups of dip

Total Time 15 minutes mins

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Equipment

• food processor

Ingredients

  

• ¾ cup levelled dried apricots (120 g, 4.2 oz. )
• ½ cup levelled shelled, unroasted, unsalted pistachios (60 g, 2 oz.)
• 1 garlic clove
• ½ cup packed green pitted olives (70 g, 2.5 oz.)
• ¼ cup packed fresh basil leaves (7 g, 0.25 oz., approx. 12 big leaves)
• 3 Tbl lemon juice (approx. ½ of a lemon)
• ½ cup extra virgin olive oil (120 ml)
• salt and pepper to taste

Instructions

 

• Soak dried apricots and pistachios in boiling water for 10 minutes, then drain.
• Chop garlic into large pieces.
• Add apricots, pistachios, garlic, green olives, basil, lemon juice, olive oil, and pepper to a food processor. Blend until desired texture, scraping sides as needed. Add salt to taste. If too thick to blend, add more olive oil.
• Chill for a couple hours before serving. Store leftovers in an airtight container in the fridge for up to 5 days, with a thin layer of olive oil on top.

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @jessicahomekitchen on Instagram.

For another easy dip made with your trusty food processor, try my French-Inspired Salmon Spread!