A green olive tapenade without capers or anchovies, brought together with sun-dried tomatoes and sunflower seeds, ready in 5 minutes in a mini food processor.
Golden green in color, this tapenade combines the flavors of green olives, sun-dried tomatoes and lemon, soft enough to spread yet firm enough to stay on toast. The olives provide saltiness and fruitiness, the sun-dried tomatoes a sweet note, and the sunflower seeds body. Ready in 5 minutes in a mini food processor, it serves 4 people. File it alongside my keto sauces and dips.
What is green olive tapenade?
Tapenade is an olive paste bound with oil, with a touch of acidity and concentrated flavors. The classic Provenรงal version contains capers and anchovies and is served on bread, croutons or with crunchy vegetables. Here, the base consists of 125 g of green olives and 2 tablespoons of extra virgin olive oil.
The juice of half a lemon adds freshness and adjusts the consistency. The 50 g of sun-dried tomatoes add concentrated sweetness and an umami note, while a tablespoon of ground sunflower seeds provides body without crunch. Raw garlic is optional; it intensifies the flavor and adds a little bite.
The origins of this version
Provenรงal tapenade generally combines olives, oil, capers and anchovies. This recipe keeps the olive and oil base but takes a different direction with sun-dried tomatoes and sunflower seeds. Green olives give a fruitier, brighter result, with a bitterness that varies depending on the olives you choose.
Without capers or anchovies, the sun-dried tomatoes take center stage, bringing a sweet, concentrated note, while the sunflower seeds enhance the creaminess. Aim for a paste that stays put without running, whether smooth or slightly grainy. Serve it in small amounts, as its flavor is concentrated.
The main ingredients
The 125 g of green olives form the salty, fruity base. They must be pitted and checked one by one, even if sold pitted, to keep any pits out of the mini food processor. Draining their brine thoroughly gives you better control over the saltiness and final texture.
The 50 g of sun-dried tomatoes bring a rich, almost candied sweetness. Jarred versions are softer than dry-packed tomatoes, but avoid pouring their oil into the mixture, as it would make the seasoning harder to control. If any pieces remain firm after blending, stop the processor, scrape down the sides and blend again.
One tablespoon of hulled, finely ground sunflower seeds blends into the paste and gives it body without any crunch. The 2 tablespoons of extra virgin olive oil coat and bind everything together. The juice of half a lemon brightens the olives and loosens the texture; add it gradually, as it is easier to loosen a paste than to thicken it. Adjust the optional clove of garlic according to how you plan to serve it.
Technique and serving tips
The order of preparation matters. First grind the sunflower seeds into a fine powder, then add the olives, sun-dried tomatoes, oil, garlic if using, and some of the lemon juice, before adjusting with the rest. While blending, stop the processor and scrape down the sides, aiming for a spreadable texture that stays on bread or vegetables. Keep the olive brine and tomato oil separate, as they could quickly add too much salt or fat.
Serve this tapenade with pre-dinner drinks, on cucumber rounds, celery sticks or endive leaves, or as a small dollop alongside grilled meat or fish. It also pairs well with grilled vegetables, adding a salty, fruity note. Store it in the refrigerator in a clean, sealed container, and use a clean utensil to serve it; allow for 158 calories per serving, and be mindful if following a strict ketogenic diet, as sun-dried tomatoes naturally have concentrated sugars.
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Green Olive Tapenade
Ingredients
- 125 g green olives jarred olives can be used
- 50 g sun-dried tomatoes jarred tomatoes can be used
- 1 tablespoon sunflower seeds
- 2 tablespoons extra virgin olive oil
- 0.5 lemon
Optional
- 1 clove garlic
Instructions
- Pit the olives. Press the garlic.125 g green olives, 1 clove garlic
- First, finely grind the sunflower seeds.1 tablespoon sunflower seeds
- Then add all the other ingredients. Reserve a little lemon juice so you can adjust the consistency. It is easy to thin the mixture out, but harder to thicken it.50 g sun-dried tomatoes, 2 tablespoons extra virgin olive oil, 0.5 lemon
