Olive Tapenade
Make this easy olive tapenade recipe for a bright and briny appetizer with Mediterranean flair.
Servings: 6
Calories: 162
Equipment
Ingredients
- 1 cup green olives pitted
- 1 cup black olives pitted
- 1 Tablespoon capers
- ¼ cup sundried tomatoes
- ¼ cup parsley plus more for garnish if desired
- 2 cloves garlic peeled
- ¼ cup olive oil extra virgin preferred
- ½ lemon juiced
Instructions
- Drain olives and rinse with water. Drain well.
- In a food processor, add green olives, black olives, capers, sundried tomatoes, parsley, garlic, olive oil and lemon juice.
- Process until all ingredients are fine or it reaches desired texture.
- Place tapenade in a serving bowl and garnish with parsley if desired.
- Serve with crostini.
Notes
- Refrigerate olive tapenade in a covered container for up to two weeks.
- Experiment with any variety of olives, choosing a balance of flavors.
Nutrition
Serving: 0.25cups | Calories: 162 | Carbohydrates: 6g | Protein: 1g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Sodium: 746mg | Potassium: 207mg | Fiber: 2g | Sugar: 2g | Vitamin A: 431IU | Vitamin C: 10mg | Calcium: 37mg | Iron: 1mg