Description
A simple and delicious recipe for Olive Tapenade, perfect as a spread or dip.
Ingredients
- 1 cup mixed olives (such as Kalamata and green), pitted
- 2 tablespoons capers, drained
- 2 cloves garlic, peeled
- 1/4 cup fresh parsley leaves
- 2 tablespoons extra virgin olive oil
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon black pepper
Instructions
- Combine the olives, capers, garlic, and parsley in the bowl of a food processor. Pulse until coarsely chopped.
- Add the olive oil, lemon juice, and black pepper. Pulse until well combined and the mixture reaches your desired consistency (chunky or smoother).
- Taste and adjust seasoning if needed.
- Serve immediately or transfer to an airtight container and refrigerate until ready to use.
Notes
- For a spicier tapenade, add a pinch of red pepper flakes.
- Store leftover tapenade in the refrigerator for up to 5 days.
- Tapenade is excellent served with crusty bread, crackers, or as a spread on sandwiches.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Appetizer/Dip
- Method: Food Processor
- Cuisine: Mediterranean