Nutty Green Olive Tapenade is a spin on the classic black olive tapenade we know and love. The green olives make this tapenade slightly tangy and lighter but it is just as versatile is its black olive counterpart. I have added toasted pecans to this recipe which add a lovely nutty element and help to cut through the acidity of the green olives and make it creamy. This recipe is vegan and vegetarian friendly but one that everyone will love. Serve your Nutty Green Olive Tapenade on top of toasted baguette croutons for the perfect appetizer. You can also find the link at the bottom of the recipe to my Zest Black Olive Tapenade recipe.

Nutty Green Olive Tapenade

• 2 cups of green olives, pitted
• 1/2 cup of pecans, toasted
• 1 tblsp. of capers
• 1 medium clove of garlic
• 1/4 cup of olive oil
• 1/4 of a lemon, juiced
• 1 tblsp. of fresh chives, chopped
• 1 teaspoon of fresh thyme
• Pinch of ground black pepper

In a blender place all ingredients and blend until you reach the desired texture. This time I made mine quite smooth but to reach a more textured consistency, blitz your tapenade a little less. Store in a glass jar in the fridge for up to a week or so.

I always make sure I have fresh tapenade in our fridge as it is so versatile. You can use the tapenade as an appetizer; serve on slices of fresh toasted baguette and top with a round of roasted beetroot or with a couple of artichokes. It is also perfect as a quick mid week meal when mixed with some fresh pasta. Use your tapenade as you would pesto.

You may also like the recipes for my Zesty Black Olive Tapenade, follow the link below.