Olive Tapenade Recipe
This Olive Tapenade Recipe is quick to make and bursting with salty, garlicky goodness. This classic tapenade elevates any meal with a gourmet touch. Whether you're hosting a party or craving a flavorful spread, this easy olive tapenade comes together in minutes and tastes like it came from a high-end Parisian café.
Servings: 12 servings
Calories: 68kcal
Equipment
Ingredients
- 1 cup Kalamata olives pitted
- 1/2 cups green olives pitted
- 1 tsp anchovy paste or 2 anchovy filets, minced
- 2 tbsps. capers drained & rinsed
- 2 tbsps. parsley coarsely chopped
- 2 cloves garlic
- 2 tbsps. lemon juice
- 1/4 tsp freshly ground pepper
- 1/4 cup olive oil
- Decorate the top with olives parsley etc.
Instructions
- Place all the ingredients except the olive oil into a food processor. Pulse 2 -3 times until everything is coarsely chopped.
- Drizzle in the olive oil and pulse a few more times until a chunky paste forms. Use a spatula to scrape down the sides of the food processor as needed. Season with additional fresh ground pepper to taste. Serve at room temperature with crackers or crostinis.
- Enjoy!
Video
Notes
See the post for more information, photos and tips.
Nutrition
Serving: 1 | Calories: 68kcal | Carbohydrates: 1g | Protein: 0.5g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 0.4mg | Sodium: 351mg | Potassium: 30mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 278IU | Vitamin C: 4mg | Calcium: 16mg | Iron: 0.3mg