Description
This Olive Tapenade recipe is a flavorful and versatile Mediterranean spread made from kalamata olives, capers, anchovy paste, fresh parsley, garlic, lemon juice, and olive oil. Perfect as a dip, sandwich spread, pizza topping, or an accompaniment to various dishes, it offers a chunky, robust texture and a savory taste that enhances any meal or appetizer.
Ingredients
Scale
Ingredients
- 1 ½ cups kalamata olives, pitted
- ¼ cup fresh parsley, chopped
- 2 tablespoons capers
- 1 teaspoon anchovy paste
- 2 tablespoons lemon juice
- 1-2 cloves garlic, minced
- ¼ cup olive oil
Instructions
- Prepare Ingredients: Gather all ingredients including the pitted kalamata olives, chopped parsley, capers, anchovy paste, lemon juice, and minced garlic.
- Pulse Ingredients: Place olives, parsley, capers, anchovy paste, lemon juice, and garlic in a food processor. Pulse 3-4 times until the mixture is coarsely chopped but still chunky, resembling minced garlic pieces.
- Add Olive Oil: Drizzle the olive oil into the food processor while pulsing a few additional times to incorporate it evenly. Scrape down the sides of the processor as needed to ensure even mixing and achieve the desired chunky texture.
Notes
- Serve as a dip with pita bread, crackers, or fresh vegetables like carrots, cucumbers, and celery.
- Use as a flavorful sandwich spread or pizza topping.
- Garnish on hummus or whipped feta to elevate flavors.
- Mix into pasta, gnocchi, polenta, or rice for added taste.
- Add to charcuterie boards or veggie trays as a savory complement.
- Store in an airtight container refrigerated for up to 2 weeks.
Nutrition
- Serving Size: 1/4 cup
- Calories: 120
- Sugar: 1 g
- Sodium: 350 mg
- Fat: 11 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 0 mg
