Description
Versatile and full of flavor, Olive Tapenade is a simple, elegant addition to your appetizer list. This tasty spread comes together fast and requires no cooking, making it a great choice for warm summer days.
Ingredients
Units
Scale
- 2 garlic cloves, coarsely chopped
- 1 teaspoon lemon zest
- 1/2 cup fresh parsley
- 1 teaspoon of fresh rosemary (or sage, or thyme or a little of all three)
- 1/4 cup olive oil
- 2 cups olives, pitted (a mix is nice like kalamata, castelvetrano, green olives, black olives)
- 1/4 cup capers
- 1/4 teaspoon chili flakes
- 1/4 teaspoon black pepper
- 1 teaspoon red wine vinegar
Instructions
- Add garlic, lemon zest, parsley, rosemary and olive oil to food processor and pulse until roughly chopped.
- Add about 1/2 of the olives pulse just a bit to incorporate. Add remaining olives, capers, chili flakes, black pepper, red wine vinegar and pulse gently leaving some larger chunks. Be cautious of over blending, we are going for a consistency that is textured not pasty.
Notes
This will keep up to 1 week in the fridge.
Nutrition
- Serving Size:
- Calories: 66
- Sugar: 0.1 g
- Sodium: 113.9 mg
- Fat: 7.2 g
- Saturated Fat: 1 g
- Carbohydrates: 0.9 g
- Fiber: 0.4 g
- Protein: 0.3 g
- Cholesterol: 0 mg