Description
A vibrant and flavorful Olive Tapenade made with a mix of kalamata and green olives, sun-dried tomatoes, capers, fresh lemon juice, garlic, and fresh herbs. This easy, no-cook appetizer is perfect for serving with crackers or fresh baguette to add a Mediterranean touch to any gathering.
Ingredients
Scale
Olive Tapenade Ingredients
- 1½ cups pitted olives (mix of kalamata and green olives)
- 4 oil-packed sun-dried tomatoes
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon capers
- ½ tablespoon fresh lemon juice
- 1 garlic clove
- ⅓ cup fresh basil or parsley
Instructions
- Combine Ingredients: In a small food processor, add the pitted olives, sun-dried tomatoes, extra-virgin olive oil, capers, fresh lemon juice, and garlic clove. This combination forms the flavorful base of the tapenade.
- Pulse Mixture: Pulse the ingredients until they are combined but still chunky, ensuring a rustic texture rather than a smooth paste.
- Add Fresh Herbs: Add the fresh basil or parsley to the food processor and pulse a few more times to incorporate the herbs evenly without over-processing.
Notes
- This olive tapenade is an easy and delicious appetizer that pairs wonderfully with crackers or fresh baguette.
- For variety, try serving it as a topping for grilled vegetables, chicken, or fish.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1/4 cup
- Calories: 120
- Sugar: 1g
- Sodium: 400mg
- Fat: 11g
- Saturated Fat: 1.5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg
