A bright tapenade that feels fresh and citrusy
When you want a spread that tastes like a burst of sunshine, this green olive tapenade with lemon zest and thyme is the answer. It’s vibrant, sharp, and distinctly Mediterranean. Compared with darker tapenades, this one feels lighter on the palate, almost refreshing, which makes it ideal for spring gatherings and warm evenings outdoors.
I started making this version after a trip to Málaga one spring, when lemon trees lined the streets and the scent of thyme drifted from hillside gardens. Green olives, especially the plump manzanilla type, reminded me of those days. Paired with citrus and herbs, they brought the memory right back onto my plate.
Unlike the richer red pepper and almond tapenade, this recipe leans into brightness and zest. The lemon keeps everything lively, while thyme adds an earthy note that ties it back to Spanish soil.
It belongs to my broader collection of Spanish tapenade recipes, each one reflecting a slightly different mood. This particular version pairs beautifully with wedges of manchego from my Spanish cheese tapas guide, or with roasted vegetables from my Spanish vegetable tapas recipes.
Ingredients for green olive Spanish tapenade
- 200g pitted green olives (manzanilla or gordal)
- 2 garlic cloves
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon fresh thyme leaves
- 2 tablespoons extra virgin olive oil
- 1 teaspoon lemon zest
- 1 teaspoon lemon juice
- Sea salt to taste
- Black pepper to taste
Ingredient notes
Choose firm, bright green olives — manzanilla or gordal are typical Spanish varieties that work particularly well. Avoid jarred olives with artificial colours, as they often lack depth of flavour. Lemon zest is essential, as it carries aromatic oils that lift the tapenade. Bottled lemon juice won’t deliver the same brightness as fresh, so always zest and squeeze a fresh lemon for this recipe.
Instructions
Place the green olives, garlic, parsley, thyme, lemon zest, and juice into a food processor. Pulse until coarse and textured. Slowly drizzle in olive oil while pulsing, ensuring the mixture remains chunky rather than smooth. Taste, then season lightly with salt and pepper.
For a rustic texture, chop the olives and herbs by hand before mixing with garlic and lemon zest. This method produces a spread where each element is distinct, perfect for those who prefer less blended dips.
Cooking techniques explained
Balancing lemon zest and juice is important. Zest brings fragrance without acidity, while juice adds tang. Using both ensures the tapenade is bright but not sour. Start with zest, then adjust juice gradually. Thyme can be assertive, so strip only the leaves and use them sparingly. Crushing them lightly between your fingers before adding releases their oils, making the flavour more aromatic without overwhelming the olives.
What to serve with this recipe
This tapenade shines when spooned over grilled white fish or chicken. The lemon and thyme lift otherwise simple dishes, turning them into something far more vibrant. It’s also a wonderful spread for sandwiches, especially with roasted vegetables or cheese. The bright flavours cut through richness, keeping the overall bite balanced and refreshing.
Wine and beer pairings
A crisp Verdejo from Rueda works beautifully here, echoing the citrus notes of lemon zest. Sauvignon Blanc also matches well, its grassy edge pairing with the thyme. For beer, a citrusy pale ale makes a lively companion, while a clean pilsner offers a refreshing counterpoint. Both highlight the brightness of the tapenade without competing.
FAQ about green olive Spanish tapenade
What kind of green olives are best?
Spanish manzanilla or gordal are ideal, as they’re meaty and flavourful. For a darker, richer flavour, see my black olive and garlic tapenade.
Can I use dried thyme instead of fresh?
Yes, but use half the amount as dried thyme is stronger. If you’d like a more herby profile, try my anchovy and caper tapenade.
How do I stop tapenade from being too salty?
Rinse the olives before blending and add salt only at the end. For a sweeter variation, check my red pepper and almond tapenade.
Is this tapenade vegan?
Yes, it’s naturally vegan and gluten-free. For another plant-based option, try my artichoke and parsley tapenade.
Tips for success with green olive Spanish tapenade recipes
Use freshly zested lemon. Pre-grated zest loses its oils quickly, which dulls the brightness. Zest just before blending to capture maximum flavour. Taste carefully before adding salt. Green olives can vary in brininess, and it’s easy to oversalt. Season only at the end once you’ve balanced lemon and thyme.
Recipe variation suggestions
Add a handful of roasted almonds or pine nuts for a nuttier version, giving the spread more richness while keeping its bright character. For extra freshness, stir in chopped coriander and a splash of orange juice. This variation feels more summery and makes an excellent picnic spread.
Storage and reheating green olive Spanish tapenade recipes
Store in a sealed jar topped with a little olive oil. It will keep for up to five days in the fridge. Freeze small portions for longer storage, defrosting overnight in the fridge. This tapenade doesn’t need reheating, though it can be gently warmed with olive oil and tossed through hot pasta for a quick sauce.
Unusual ingredients explained
Fresh thyme isn’t unusual but often underused. It brings subtle earthiness that works especially well with green olives. If unavailable, oregano can step in. Spanish gordal olives are worth highlighting. They’re large, buttery, and less salty than manzanilla, making them excellent for those who want a gentler tapenade.
Green Olive Spanish Tapenade with Lemon Zest and Thyme
Ingredients
- 200 g Green olives pitted
- 2 cloves Garlic
- 2 tbsp Fresh Parsley chopped
- 1 tsp Fresh thyme leaves
- 2 tbsp Olive oil extra virgin
- 1 tsp Lemon zest
- 1 tsp Lemon juice
- Sea salt to taste
- Black pepper to taste, freshly ground
Instructions
- Place the green olives, garlic, parsley, thyme, lemon zest, and juice into a food processor. Pulse until coarse and textured. Slowly drizzle in olive oil while pulsing, ensuring the mixture remains chunky rather than smooth. Taste, then season lightly with salt and pepper.
- For a rustic texture, chop the olives and herbs by hand before mixing with garlic and lemon zest. This method produces a spread where each element is distinct, perfect for those who prefer less blended dips.