Olive Tapenade
This Olive Tapenade is bold, briny, and comes together in 5 minutes. Packed with Kalamata olives, sun-dried tomatoes, capers, and garlic, it’s the perfect spread for crostini, sandwiches, or just sneaking bites straight from the fridge.
Servings: 8
Calories: 46kcal
Equipment
Ingredients
- 1 cup Kalamata olives pitted
- ¼ cup sun dried tomatoes (in oil) reserve oil
- ¼ cup chopped parsley
- 5 cloves garlic
- 1 tablespoon capers
- 2 tablespoons sun dried tomato oil
- 2 tablespoons lemon juice freshly squeezed
- ½ teaspoon pepper or to taste
Instructions
- Assemble your ingredients, ensuring the Kalamata olives, sun-dried tomatoes, chopped parsley, garlic cloves, and capers are at hand. Reserve the sun-dried tomato oil for use in the blending process.
- Place all ingredients, including the sun-dried tomato oil and freshly squeezed lemon juice, into a food processor. Pulse until the mixture forms a coarse puree, adjusting to your preferred texture.
- This olive tapenade serves beautifully over crostini, as a standalone dip, or as a zesty condiment to elevate your dishes. Enjoy immediately or store for future use.
Video
Notes
- Want extra umami? Add a couple anchovy fillets to the food processor. Game changer.
- Play with herbs, basil instead of parsley is delicious.
- If your sun-dried tomatoes don’t have enough oil, just add good olive oil instead.
- This makes about 1½ cups, plenty for a party or several days of snacking.
Nutrition
Serving: 1serving | Calories: 46kcal | Carbohydrates: 5g | Protein: 1g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Sodium: 306mg | Potassium: 207mg | Fiber: 1g | Sugar: 2g | Vitamin A: 304IU | Vitamin C: 10mg | Calcium: 21mg | Iron: 1mg
