Artichoke & Olive Tapenade

This easy peasy dip is on the table in seconds!

This easy peasy dip is on the table in seconds!

This easy peasy Artichoke & Olive Tapenade, is the fifth recipe that I’m sharing in my cookery column in The Posthoorn Escamp West. You can find the recipe here as well. My cookery columns are written in Dutch and on my blog you’ll can switch to English or Dutch!

You can read the article HERE - Posthoorn Escamp West

Artichoke & Olive Tapenade

  • Prep: 5 min
  • Total: 10 min

  • Vegetables


- 1 can artichoke hearts (drained weight 240 gr)
- 3 cloves of garlic
- ½ cup green olives
- ¼ cup olive oil
- 1 tbsp lemon juice
- a handful of parsley (finely chopped)
- salt & pepper to taste

For garnish (optional):
- extra artichoke hearts
- green olives
- parsley
- olive oil
- baguette of your choice (toasted)


  1. Remove the artichoke hearts from the can and squeeze them well.

  2. Place all ingredients in a food processor and grind to a coarse texture.

    N.B. If you don't have a food processor, a food chopper is also good. Or finely chop all ingredients.

  3. Put the mixture in a deep bowl. Garnish the tapenade with an extra splash of olive oil, artichoke hearts, sliced ​​olives and some parsley. Serve with (toasted) bread. Enjoy your meal!

    - Vary with fresh herbs, nuts and/or grated (vegan) cheese.
    - Use this tapenade as a pasta sauce and add a few tablespoons to your pasta dish.
    - Spread this tapenade on a sandwich spread and add a slice of cheese, lettuce and cucumber for a tasty sandwich.

    If you make my recipes please tag me in them and use #thespicedchickpearecipes. I'd love to see what you've made!