Description
This easy olive tapenade recipe blends briny olives, capers, garlic, and fresh herbs into a bold and savory spread perfect for appetizers, sandwiches, or charcuterie boards.
Ingredients
- 1 cup Kalamata olives, pitted
- 1/2 cup green olives, pitted
- 2 tablespoons capers
- 1 garlic clove, minced
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh basil
- 1 teaspoon fresh thyme leaves
- 1/4 cup extra virgin olive oil
- Juice of 1/2 lemon
- Freshly ground black pepper, to taste
Instructions
- In the bowl of a food processor, combine the Kalamata olives, green olives, capers, garlic, parsley, basil, and thyme.
- Pulse a few times to start combining the ingredients.
- With the processor running, slowly drizzle in the olive oil and lemon juice until the mixture reaches a coarse paste consistency.
- Stop to scrape down the sides as needed and continue to pulse until desired texture is reached.
- Season with freshly ground black pepper to taste.
- Transfer to a serving bowl and serve or refrigerate until ready to use.
Notes
- You can adjust the texture from chunky to smooth based on preference.
- Store in an airtight container in the fridge for up to 1 week.
- Add anchovies or sun-dried tomatoes for variation.
- Serve with crusty bread, crackers, or as a sandwich spread.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: Blending
- Cuisine: Mediterranean
Nutrition
- Serving Size: 2 tablespoons
- Calories: 110
- Sugar: 0g
- Sodium: 360mg
- Fat: 11g
- Saturated Fat: 1.5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 0.5g
- Cholesterol: 0mg
