If you’re looking for a bold, tangy spread that instantly elevates crostini, sandwiches, or cheese platters, this artichoke and green olive tapenade with lemon is a must-try. Briny olives meet tender jarred artichokes, bright citrus, and a drizzle of high-quality extra virgin olive oil for a savory spread that tastes like the Mediterranean in a bowl. It’s quick to make, endlessly versatile, and always a crowd-pleaser.
Ingredients
- 1 cup jarred artichoke hearts, drained
- 1 cup briny green olives, pitted
- 1 small garlic clove
- 2 tablespoons capers, rinsed
- Zest and juice of 1 lemon
- 3 tablespoons Extra Virgin Olive Oil Piro
- 1 tablespoon fresh parsley (optional)
- Freshly ground black pepper, to taste
Instructions
- Add artichoke hearts, olives, garlic, capers, lemon zest, and lemon juice to a food processor.
- Pulse until finely chopped but not fully smooth.
- With the motor running, drizzle in the olive oil until the mixture comes together into a chunky paste.
- Stir in parsley if using. Taste and season with black pepper.
- Let rest for 30 minutes before serving for best flavor.
How to Enjoy It
- Spoon onto toasted crostini for an elegant appetizer.
- Spread on sandwiches in place of mayonnaise for a zesty upgrade.
- Add to a cheese or charcuterie board as a savory counterpoint.
