Green Olive Tapenade
This Green Olive Tapenade recipe is a salty snack perfect for olive lovers. This no-chop, no-mess recipe can be whipped up at a moment's notice in just 10 minutes!
Servings: 4 people
Calories: 114.67kcal
Equipment
Ingredients
- 2 tablespoons olive oil
- 1 cup green olives pitted
- 1 tablespoon lemon juice
- 2 tablespoons capers
- 1 garlic clove
- 1 tablespoon fresh parsley
- ½ teaspoon black pepper
Instructions
- Add all of the ingredients to a food processor and pulse until a chunky paste forms.
- Serve with bread and or crackers. Enjoy!
Video
Notes
- Make it ahead of time. This easy recipe is great to make a few days before it's needed and stores well in the refrigerator.
- Drain the olives and capers from their brine before adding them to your food processor.
- Tapenade is best served at room temperature so the fats are soft and creamy!
- Before serving, top with olive oil and a sprinkle of flaky sea salt to bring some freshness back.
- If you don't have a food processor, no problem! Use a blender instead or you can roughly chop all your ingredients and enjoy.
- Store leftovers in an airtight container in the refrigerator for about a week. The briny olives have a longer shelf life but due to the fresh ingredients we use like lemon juice, garlic and parsley, it's best to consume within the first week.
Nutrition
Serving: 1serving | Calories: 114.67kcal | Carbohydrates: 2.22g | Protein: 0.56g | Fat: 12.23g | Saturated Fat: 1.67g | Polyunsaturated Fat: 1.19g | Monounsaturated Fat: 8.93g | Sodium: 638.17mg | Potassium: 31.58mg | Fiber: 1.36g | Sugar: 0.31g | Vitamin A: 224.06IU | Vitamin C: 3.19mg | Calcium: 23.29mg | Iron: 0.38mg
