Description
This easy Olive Tapenade recipe is a savory Mediterranean spread made with olives, garlic, herbs, and lemon. Perfect as an appetizer, dip, or flavorful topping.
Ingredients
Units
Scale
- 2 garlic cloves, coarsely chopped
- 1 teaspoon lemon zest
- 1/2 cup fresh flat-leaf parsley
- 1 teaspoon of fresh rosemary (or sage, or thyme or a little of all three)
- 1/4 cup extra virgin olive oil
- 2 cups kalamata 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 half 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 5-7 days in an airtight container 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