Description
Experience bold, savory flavors with this simple and delicious Olive Tapenade recipe. Ready in less than 10 minutes, it’s perfect as an appetizer for parties or as a delightful addition to both dinner and brunch dishes. This versatile tapenade makes a fantastic topper for salads, sandwiches, egg dishes, meats, and fish, with its blend of pimento-stuffed green olives, kalamata olives, capers, and lemon zest.
Ingredients
- 225 g (1 1/2 cup) pimento-stuffed green olives (Manzanilla)
- 150 g (1 cup) pitted kalamata olives
- 34 g (2 tbsp) non-pareil capers
- 15 g (1/4 cup) flat-leaf Italian parsley
- Zest of 1 large lemon
- 2 tbsp olive oil (may sub for garlic-infused)
- 2 cloves garlic (or 1/4 tsp garlic powder)
- 1/4 tsp red pepper flakes
- 1/4 tsp cracked black pepper
Instructions
- Prepare the Olives: Start by checking the Kalamata olives for any remaining pits (there often seems to be one that was missed). If you want to be extra cautious, you can slice each one in half to ensure they are fully pitted.
- Combine Ingredients: Add all ingredients to your food processor.
- Pulse to Desired Consistency: Pulse on the lowest setting until the mixture is chunky and resembles gravel. If you prefer a smoother, spreadable tapenade, you can pulse for longer.
- Serve or Store: Serve immediately or store in an airtight container in the fridge.
Notes
Nutritional information on Whip & Wander is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
A note about garlic: If using fresh garlic, the tapenade can be stored in the fridge for up to two days. If using garlic powder, it can be stored for weeks. If you are following a low-fodmap diet, you can substitute the garlic cloves and olive oil for 2 tbsp garlic-infused olive oil.
Nutrition
- Serving Size: 1/4 cup
- Calories: 122
- Sodium: 1145 mg
- Fat: 12 g
- Carbohydrates: 6 g