5-minute Artichoke Olive Tapenade

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Artichoke Olive Tapenade

Prep 3 mins   Plate Up 2 mins   Eat 5 mins

Make this Artichoke Olive Tapenade in less than 5 minutes!  That’s right! The holiday parties are about to begin and when you need something to bring, you can make this Artichoke Olive Tapenade in a flash.  Once you have the ingredients on your counter, it will literally take you 3 minutes to pulse this delicious mixture together in your food processor and another minute to put it in a container or bowl.  It’s festive and looks great on a platter with some sliced French baguette slices. Add this to your holiday repertoire and you will be the smartest one in the room.

Ingredients ready on the counter to make the Artichoke Olive Tapenade.

Here’s what you need: a couple cloves of garlic, a can of artichoke hearts, a can of black olives, an equal amount of Spanish green olives, capers, some fresh parsley, a lemon to juice, olive oil, black pepper and you are good to go.

After 3 minutes of pulsing, this is what the Artichoke Olive Tapenade will look like.

Throw the garlic cloves into the food processor and mince.  Then add the drained artichoke hearts, black olives, Spanish green olives (I measured the green olives by spooning them from the jar into the empty black olive can), capers, parsley and black pepper and pulse a few times. Squeeze the juice of a half lemon in and drizzle in some olive oil.   Pulse a few more times or until the ingredients in the mixture are the size of a popcorn kernel.

Add some crushed red pepper if you want to kick it up a notch.

This is the easiest appetizer that you will ever make. If you want to add some heat, add some crushed red pepper flakes, but it tastes mighty good with just the black pepper. The recipe makes about a quart, so you’ll have plenty to serve a crowd.

In 5-minutes, your Artichoke Olive Tapenade is ready to be transported to your party.

Now, just put it in a plastic container to carry to your party or a pretty bowl for dipping.  It makes about a quart, enough for everyone to get plenty of this good stuff.

I served the Artichoke Olive Tapenade scooped onto some French baguette slices on a silver tray with a doily at a fancy party.

OR if you want to plate it up right away, use a small scoop to scoop it onto some French baguette slices. Add a tiny parsley leaf if you want to be fancy.

French Baguettes

If you get really ambitious, you can make your own French baguettes too with my one-minute baguette dough!  Let it rise, bake it fresh, your house will smell amazing and you will have a super delicious appetizer to bring to your next party.  However, if I’m in a rush, I go to Panera Bread and purchase their baguettes and ask them to put them in the thin slicer machine.

Print this Recipe.

5-minute Artichoke Olive Tapenade

2 cloves garlic
1 6 oz. can pitted black olives, drained weight
6 ounces Spanish green olives, drained weight
1 8.5 oz. can artichoke hearts, drained weight
3 Tablespoons capers drained
1 handful parsley
6 grindings fresh ground black pepper
2 Tablespoons lemon juice, freshly squeezed
3 Tablespoons olive oil
1/8 teaspoon crushed red pepper flakes (optional)

1. Throw the garlic cloves into the bowl of a food processor and mince.

2. Add the drained black olives, Spanish olives, artichoke hearts, capers, parsley, black pepper and pulse a few times.

3. Add lemon juice and olive oil and optional crushed red pepper. Pulse a few more times or until the mixture is combined and ingredients the size of a popcorn kernel.

4. Serve in a bowl with sliced French baguette slices or scoop onto the slices and top with a parsley leaf to tray pass.

Servings: 50  – 18 calories per serving  –  Yield: Quart

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5 from 2 votes

5-minute Artichoke Olive Tapenade

This is the easiest appetizer that you will ever make. Once you have the ingredients on your counter, it will take about 3 minutes to pulse together in a food processor. If you want to add some heat, add some crushed red pepper flakes, but it tastes mighty good with just the black pepper. The recipe makes about a quart, so you'll have plenty to serve a crowd.

Prep Time5 minutes mins

Total Time5 minutes mins

Course: Appetizer

Cuisine: American

Servings: 50

Calories: 18kcal

Ingredients

• 2 cloves garlic
• 6 oz. can pitted black olives drained weight
• 6 ounces Spanish green olives drained weight
• 8.5 oz. can artichoke hearts drained weight
• 3 Tablespoons capers drained
• 1 handful parsley
• 6 grindings fresh ground black pepper
• 2 Tablespoons lemon juice freshly squeezed
• 3 Tablespoons olive oil
• 1/8 teaspoon crushed red pepper flakes optional

Instructions

• Throw the garlic cloves into the bowl of a food processor and mince.
• Add the drained black olives, Spanish olives, artichoke hearts, capers, parsley, black pepper and pulse a few times.
• Add lemon juice and olive oil and optional crushed red pepper. Pulse a few more times or until the mixture is combined and ingredients the size of a popcorn kernel.
• Serve in a bowl with sliced French baguette slices or scoop onto the slices and top with a parsley leaf to tray pass.
• ENJOY THIS RECIPE FROM FRESHFOODINAFLASH.COM

Nutrition

Calories: 18kcal