Artichoke and Green Olive Tapenade with Herbes de Provence

This is one of those appetizer recipes you’ll want to have on hand for all occasions -- it’s a pantry-ingredient tapenade that has a much more sophisticated flavor than you’d expect, given the ease of making it. That’s thanks to the Vanns Herbs de Provence, a classic combination of herbs that is wonderful for elevating recipes and giving them a hint of the French countryside.

Artichoke and Green Olive Tapenade with Herbes de Provence

Serve it with your favorite crackers, or on toasted baguette rounds. Leftovers, if there are any, are wonderful on sandwiches the next day -- think fresh mozzarella, smoked turkey, some beautiful fresh tomatoes, and a handful of arugula on sourdough, and you’re in lunch heaven.


Spices used in this recipe

Peppercorns, Tellicherry, Grinder
Herbes De Provence


  • 1 medium clove garlic
  • ¾ oz. Parmesan cheese, roughly chopped (approximately 1-inch by 1-inch cube if you don't have a scale)
  • 1 can artichoke hearts in water or brine, drained
  • 12 oz. pitted green olives, drained and rinsed
  • 2 tsp. Vanns Herbes de Provence
  • a few grinds Vanns Black Tellicherry Peppercorns, to taste
  • ½ medium lemon, zest of
  • ½ medium lemon, juice of
  • 1 tsp. white wine vinegar
  • ¼ cup olive oil
  • large handful parsley leaves and tender stems


  1. Place the garlic and Parmesan in a food processor and process until they’re in tiny pieces. Add the rest of the ingredients and pulse for a chunky tapenade, or allow the machine to run for a smooth one. Taste for seasoning and add more salt, pepper, or lemon juice if desired.
  2. Serve with crackers or toasted baguette rounds, slather on sandwiches or dollop on fish, mix into warm pasta for a quick and easy sauce. This tapenade goes with everything!

Makes about 1 1/2 cups. Adapted from Serious Eats.

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