Green Olive Tapenade For Bruschetta

I had not planned on making a green olive tapenade. But when it came to deciding what else to add to my vegan feast this seemed like a good choice. I had green olives in the pantry from a FOMO box, and I always have capers and anchovies in my fridge.

Green Olive Tapenade
Green Olive Tapenade
Head straight on to the Recipe For Green Olive Tapenade ♥

Even though I did not come into the office every day during December and the first week of January, I still had work to do. Mostly this entailed checking emails, and processing orders when necessary. Thankfully it was not a daily chore as my customers were either closed, or had planned well. The only task I set myself and stuck to where computer work came in, was writing a blog post every single day. Even on the days I did not feel well. My first aim was to get back to being a month ahead in my posting. And as I write this I can say I achieved that. Now I am moving along so that I am 6 weeks ahead. That way our overseas travels will not influence my posting.

Today’s inspiration ♥ Recipe For Green Olive Tapenade ♥ can be found on Lavender and Lime Click To Tweet

I also decided to not spend more time than that on my computer, and so I wrote long lists of things to do when I got back to work. On Monday the 7th of January I emptied my bag of the pages of things to attend to, the books I had read during the break and all the other work related paraphernalia. For 2 days my desk looked like a bomb had landed. And somehow the papers seemed to have made babies and the pile got worse, not better. But within 2 days I had managed to make neater piles and cleared all the important stuff. The plan is that I will carry on with a post a day, even on the weekends if I can manage it! How often do you post a blog and do you schedule yours in advance?

Green Olive Tapenade

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Green Olive Tapenade

This keeps so well so make double!
All Rights Reserved: an original recipe from Lavender and Lime


  • 10 capers
  • 20 green olives depipped
  • 1 garlic clove
  • 1 stalk fresh rosemary leaves picked
  • Salt and freshly ground black pepper to season
  • 30 mls olive oil


  • Place all of the ingredients into a blender and pulse until finely chopped
  • Adjust the seasoning and serve


Inspiration published on Lavender and Lime February 11:

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19 thoughts on “Green Olive Tapenade For Bruschetta

  1. Freshly made tapenade is a great idea. The kind in a jar has that old-garlic taste, which I don’t like. I only like freshly chopped/cooked garlic.

    You are impressive for working out your blogging plan and having it done ahead of time. I don’t treat blogging as a job, but just do it when I feel like doing it, and writing about whatever I feel like writing about. Since I have no ads and accept no review books or products, I do it only for myself. Thus, I rarely post ahead of time, though recently I’ve been enjoying the Monday Mural collective blog action, so I schedule mural posts for the next Sunday to be with that program.

    best… mae at

  2. I know the feeling of being overwhelmed. Today is currently one of those days when I can’t seem to make any headway (it doesn’t help when Mochi is sick). I actually need to come up with a tasty vegan dish for this weekend though and here you are!

  3. Lovely. I think green tapenade is so much prettier than black olive tapenade. Unless you want something black and it works with something else like tomatoes! I’m scheduled through March, because of a major trip to South and Central America next month.

  4. I am a note taker so while I only schedule a few days ahead I have notes for at least 6 weeks ahead…. The plan to be super scheduled has never quite took off..😎😎😎

  5. I love olives …so it’s not a surprise that I love tapenade. I remember the first time I had it – it must have been the early 1980’s….what an explosion of flavour 😊.
    I am so impressed with your organisation of your Blog posts….. very clever!!

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