Olive Tapenade
This mixed Olive Tapenade recipe is loaded with flavor, so easy to make, and perfect as an appetizer on bread or crackers.
Servings: 32 (2 tablespoons per serving)
Ingredients
- 1 cup pitted oil-packed kalamata olives
- 1 cup Spanish green olives stuffed with pimientos
- 1/4 cup extra-virgin olive oil
- 1 tablespoon lemon juice
- 2 teaspoons Worcestershire sauce
- 1 & 1/2 tablespoons capers , drained and rinsed
- 1 anchovy filet (or 1/2 teaspoon anchovy paste), optional but recommended
- 1 clove garlic , chopped
- 3 tablespoons chopped fresh parsley
- 1 teaspoon dried oregano
- 1/8 teaspoon black pepper
Instructions
- Place all ingredients in the bowl of a food processor. Process until everything is combined but with texture and not a paste (more like a relish), about 7 pulses, scraping down the bowl if necessary.
- Taste and adjust seasoning, if necessary.
- Serve spread at room temperature on sliced baguette or crackers.
Video
Notes
Desired consistency. I like my tapenade to be minced, but not fully pureed. If you prefer a smoother texture, pulse a few more times until desired consistency is reached.
Storage. All storage information is included in the article.
Nutrition
Calories: 28kcal | Carbohydrates: 1g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 146mg | Potassium: 9mg | Fiber: 1g | Sugar: 1g | Vitamin A: 65IU | Vitamin C: 1mg | Calcium: 6mg | Iron: 1mg