Olive Tapenade
Experience bold, savory flavors with this simple and delicious Olive Tapenade recipe. Ready in less than 10 minutes, it’s perfect as an appetizer for parties or as a delightful addition to both dinner and brunch dishes. This versatile tapenade makes a fantastic topper for salads, sandwiches, egg dishes, meats, and fish, with its blend of pimento-stuffed green olives, kalamata olives, capers, and lemon zest.
Ingredients
- 225 gpimento-stuffed green olives (manzanilla)
- 150 gpitted kalamata olives
- 34 gnon-pareil capers
- 15 gflat-leaf italian parsley
- zest of 1 large lemon
- 2 tbspolive oil (may sub for garlic-infused)
- 2 clovesgarlic (or 1/4 tsp garlic powder)
- ¼ tspred pepper flakes
- ¼ tspcracked black pepper
Directions
- 1
Start by checking the Kalamata olives for any remaining pits (there often seems to be one that was missed). If you want to be extra cautious, you can slice each one in half to ensure they are fully pitted.
- 2
Add all ingredients to your food processor.
- 3
Pulse on the lowest setting until the mixture is chunky and resembles gravel. If you prefer a smoother, spreadable tapenade, you can pulse for longer.
- 4
Serve immediately or store in an airtight container in the fridge.