Green Olive Spanish Tapenade with Lemon Zest and Thyme
This green olive Spanish tapenade combines lemon zest, thyme, and fresh parsley for a bright, refreshing spread. Perfect for spring picnics, tapas boards, grilled seafood, or sandwiches, it delivers Mediterranean freshness in every bite.
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.
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.
Nutrition
Calories: 135kcalCarbohydrates: 3gProtein: 1gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gSodium: 370mgPotassium: 70mgFiber: 2gVitamin A: 160IUCalcium: 25mgIron: 1mg
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