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Green Olive Tapenade

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026

Meets Patient’s editorial guidelines

This vibrant green olive tapenade is a sophisticated addition to any mezze platter or aperitif hour. Combining the buttery notes of Castelvetrano and Cerignola olives with the salty punch of anchovies and capers, it offers a complex depth of flavour that is beautifully lifted by fresh lemon zest. The use of high-quality olive oil ensures a silky texture, making it a truly versatile condiment for those who appreciate Mediterranean-inspired flavours.

As a heart-healthy choice, this recipe is packed with monounsaturated fats and fresh herbs, providing a nutritious alternative to shop-bought dips. It is an excellent make-ahead option for busy hosts, as the flavours develop and mellow if left to sit. Serve it alongside crusty sourdough, over grilled fish, or as a garnish for roasted vegetables for a simple yet elegant finish.

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Ingredients for Green Olive Tapenade

  • 10 oil-packed anchovy fillets, finely chopped

  • 240ml Castelvetrano olives, pitted, crushed

  • 240ml Cerignola olives, pitted, crushed

  • 1 cup coarsely chopped parsley

  • 1 cup olive oil

  • 60ml coarsely chopped, drained capers

  • 2 tablespoons finely grated lemon zest

  • 60ml fresh lemon juice

  • Kosher salt, freshly ground pepper

How to make Green Olive Tapenade

Mix anchovies, both olives, parsley, oil, capers, lemon zest, and lemon juice in a large jar or medium bowl; season with salt and pepper.

Tapenade can be made 1 week ahead. Cover and chill.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 16 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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