Moroccan · Sauces & Condiments
Green Olive Tapenade
A Meknes-region spread built from the region's abundant green olives, pounded with garlic, preserved lemon and a touch of cumin into a coarse, savoury paste for scooping with bread or spreading onto grilled fish.
- Prep
- 10 min
- Cook
- 0 min
- Total
- 10 min
- Serves
- 6
- Level
- Easy
Ingredients
- 250 g pitted green olives
- 2 garlic cloves
- 1/2 preserved lemon, rind only
- 1 tsp cumin
- 4 tbsp olive oil
- Juice of 1/2 lemon
- Small bunch coriander or parsley
Method
- 1
Combine
Put the olives, garlic, preserved lemon rind, cumin and herbs into a food processor.
- 2
Pulse
Pulse until coarsely chopped — tapenade should keep some texture, not become a smooth purée.
- 3
Loosen
With the processor running, drizzle in the olive oil and lemon juice until you reach a spreadable, spoonable consistency.
- 4
Adjust
Taste and adjust with more lemon or oil as needed; the olives and preserved lemon usually provide enough salt.
- 5
Serve or store
Serve with bread or grilled fish, or keep in a sealed jar in the fridge for later.
Chef's tips
- Pulse rather than blend continuously to keep a rustic, coarse texture rather than a smooth paste.
- Taste before adding extra salt — olives and preserved lemon are both naturally salty.
- A film of olive oil poured over the top helps the tapenade keep fresh for longer in the fridge.
Frequently asked questions
What is green olive tapenade used for?
As a spread for bread, a topping for grilled fish or chicken, or a component of a mezze spread alongside other Moroccan salads and dips.
How long does it keep?
About a week in the fridge in a sealed container, with a layer of olive oil on top to help preserve it.