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Olive Tapenade

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  • Author: clara
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 10 minutes
  • Yield: 1 cup 1x
  • Category: Appetizer
  • Method: Blending
  • Cuisine: Mediterranean
  • Diet: Vegan

Description

A bold and briny spread made from olives, capers, garlic, and herbs—perfect for serving with bread, crackers, or as a zesty condiment.

Ingredients

Units Scale
  • 1 cup pitted Kalamata olives
  • 1/2 cup pitted green olives
  • 2 tablespoons capers, drained
  • 2 cloves garlic
  • 2 tablespoons fresh parsley
  • 1 tablespoon lemon juice
  • 1/4 cup olive oil
  • 1/4 teaspoon black pepper

Instructions

  1. Add Kalamata olives, green olives, capers, garlic, parsley, lemon juice, and black pepper to a food processor.
  2. Pulse several times until coarsely chopped.
  3. With the processor running, slowly drizzle in olive oil until the mixture is finely chopped and spreadable, but not a paste.
  4. Taste and adjust seasoning if needed. Transfer to a serving bowl.
  5. Serve immediately or refrigerate in an airtight container for up to 1 week.

Notes

  • Use high-quality olives for the best flavor.
  • Add anchovy fillets or sun-dried tomatoes for variation.
  • Great as a spread, pasta toss-in, or topping for grilled meats or fish.

Nutrition

  • Serving Size: 2 tablespoons
  • Calories: 90
  • Sugar: 0g
  • Sodium: 320mg
  • Fat: 9g
  • Saturated Fat: 1g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 1g
  • Fiber: 1g
  • Protein: 0g
  • Cholesterol: 0mg

Find it online: https://recipe.ukfinda.com/olive-tapenade.htm