Description
This easy olive tapenade is a bold, savory Mediterranean spread made with a blend of olives, capers, garlic, lemon juice, and olive oil. Perfect as an appetizer with crackers or bread, or as a topping for sandwiches and salads.
Ingredients
- 1 cup mixed olives, pitted (such as Kalamata and Castelvetrano)
- 2 tablespoons capers, drained
- 1 clove garlic, peeled
- 1 tablespoon lemon juice (freshly squeezed)
- 1 teaspoon lemon zest
- 2 tablespoons chopped fresh parsley
- 2 to 3 tablespoons extra virgin olive oil
- Black pepper, to taste
Instructions
- Place the olives, capers, garlic, lemon juice, lemon zest, and parsley in a food processor.
- Pulse a few times to chop and combine the ingredients.
- With the processor running, drizzle in the olive oil until the mixture reaches your desired consistency—chunky or smooth.
- Taste and adjust seasoning with black pepper as needed.
- Transfer to a bowl and serve immediately or refrigerate for up to one week.
Notes
- Use high-quality olives for best flavor. A mix of briny and buttery olives adds depth.
- For a smoother tapenade, blend longer and add more olive oil.
- This spread keeps well refrigerated in an airtight container for up to 7 days.
- Delicious on crostini, in wraps, or alongside cheese boards.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: Blended
- Cuisine: Mediterranean
Nutrition
- Serving Size: 2 tablespoons
- Calories: 90
- Sugar: 0g
- Sodium: 420mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7.5g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 0g
- Cholesterol: 0mg
