Grilled Hearts of Palm with Tapenade

The tapenade you'll want to spread onto everything this summer.
Publish date:
grilled hearts of palm

Recipe by Renae E. Wilson

This recipe originally appeared in our Summer 2021 issue. Get the magazine here.

Start to Finish: 20 minutes

Servings: 4 to 6


  • 1 cup pitted Castelvetrano olives
  • 1/3 cup fresh cilantro (leaves and tender stems)
  • 1/3 cup fresh flat-leaf parsley (leaves and tender stems), plus more leaves for garnish
  • 1 clove garlic
  • 2/3 cup plus 2 tbsp. olive oil 
  • 3 cans (14 oz. each) whole hearts of palm, drained
  • 1 lemon, halved


In food processor, blend olives, herbs, and garlic. With processor running, slowly drizzle in 2/3 cup oil. Blend until olives are finely chopped; season. Halve the hearts of palm lengthwise; pat dry with paper towels. Heat remaining 2 tbsp. oil in grill pan over medium-high. Add hearts of palm and cook, working in batches if needed, until warmed through, about 3 minutes per side; transfer to a plate. Add lemon to pan, cut-side down. Cook until grill marks form, about 2 minutes. Spread some tapenade on a platter and arrange hearts of palm on top. Drizzle with remaining tapenade and sprinkle with parsley. Serve with grilled lemon.