Olive Tapenade
Olive spread made with two types of olives and capers.
Servings 1 batch
Calories 66kcal
Equipment
- Measuring Cups
Ingredients
- 1 cup green Castelvetrano olives pitted
- ½ cup Kalamata olives pitted
- 2 tablespoons capers
- ¼ cup chopped Italian parsley
- ¼ cup olive oil
- 2 cloves garlic coarsley chopped
- 1 tablespoon lemon juice freshly squeezed
- pinch black pepper
Instructions
- Drain the olives and the capers.1 cup green Castelvetrano olives, ½ cup Kalamata olives, 2 tablespoons capers
- Add olives, capers, garlic, parsley, lemon juice, olive oil and a pinch of black pepper to a food processor.1 cup green Castelvetrano olives, ½ cup Kalamata olives, 2 tablespoons capers, ¼ cup chopped Italian parsley, ¼ cup olive oil, 2 cloves garlic, 1 tablespoon lemon juice, pinch black pepper
- Pulse several times until it is roughly chopped.
- Scrape down the sides of the food processor and pulse 3-5 times more until the desired consistency is met.
- Serve right away or cover and refrigerate for up to two weeks.
Notes
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- Use room temperature ingredients.
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- Add additional olive oil, if the mixture seems too thick.
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- For a brighter, fresher flavor you could also add a bit of lemon zest.
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- Serve tapenade at room temperature. Refrigerated tapenade will be solidified and very thick. Allow it to sit out for at least 30 minutes before serving.
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- Stir before serving.
- Feel free to play around with different types of olives. Add olives that you enjoy and experiment with different versions of the recipe.
Nutrition
Serving: 2tablespoons | Calories: 66kcal | Carbohydrates: 1g | Protein: 0.3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 301mg | Potassium: 18mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 174IU | Vitamin C: 2mg | Calcium: 12mg | Iron: 0.2mg