Description
This Olive Tapenade recipe offers a flavorful Mediterranean spread made from kalamata olives, capers, fresh parsley, anchovy paste, garlic, lemon juice, and olive oil. Perfectly chunky and bursting with savory, briny flavors, it’s an easy no-cook dish that elevates appetizers, sandwiches, and mains with its vibrant taste.
Ingredients
Scale
Olive Tapenade
- 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
- Combine Ingredients: In a food processor, add the pitted kalamata olives, chopped fresh parsley, capers, anchovy paste, lemon juice, and minced garlic. Pulse 3-4 times to coarsely chop the mixture and combine the flavors without turning it into a paste.
- Add Olive Oil: Drizzle in the olive oil gradually while pulsing a few more times, scraping down the sides as needed. Continue until the tapenade reaches a chunky consistency with bits similar in size to minced garlic.
Notes
- Serve as a dip with pita bread, crackers, or fresh vegetables like carrots, cucumbers, and celery.
- Use it as a sandwich spread or pizza topping for extra flavor.
- Garnish other dips like hummus or whipped feta to add new dimension.
- Mix into pasta, gnocchi, polenta, or rice dishes to enhance taste.
- Add to charcuterie boards or veggie trays for a savory option.
- Top whipped feta crostinis with tapenade for an easy appetizer.
- Store leftover tapenade in an airtight container in the refrigerator for up to 2 weeks.
Nutrition
- Serving Size: 1/4 cup
- Calories: 120
- Sugar: 0.3g
- Sodium: 380mg
- Fat: 12g
- Saturated Fat: 1.7g
- Unsaturated Fat: 9.5g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg
