Olive Tapenade
Impress your guests with the vibrant flavors in this easy olive tapenade. You'll love the combination of salty olives, capers, fresh herbs, and lemon to wake up your tastebuds.
Servings: 6 servings
Ingredients
- 1 clove garlic
- 1 tablespoon capers
- 1 cup green olives, pitted
- 1 cup kalamata olives, pitted
- 1 anchovy filet
- ¼ cup extra virgin olive oil
- 1 teaspoon lemon zest
- 2 teaspoons fresh lemon juice
- 1 tablespoon fresh basil
- 2 tablespoons fresh parsley
Instructions
- Add 1 clove garlic, 1 tablespoon capers, 1 cup green olives, 1 cup kalamata olives, 1 anchovy filet, ¼ cup extra virgin olive oil, 1 teaspoon lemon zest, 2 teaspoons fresh lemon juice, 1 tablespoon fresh basil, and 2 tablespoons fresh parsley to a food processor.
- Pulse until it is the texture you’d like, scraping down the sides and bottom as needed. I made mine moderately chunky, but you can blend it until it is finer and smoother if you prefer.
- Top with fresh parsley and serve with crackers, crostini, or bagel chips.
Nutrition
Calories: 148kcal | Carbohydrates: 2g | Protein: 1g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 1mg | Sodium: 764mg | Potassium: 36mg | Fiber: 2g | Sugar: 0.3g | Vitamin A: 309IU | Vitamin C: 3mg | Calcium: 29mg | Iron: 0.4mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
