Description
A flavorful Mediterranean spread made from olives, capers, and anchovies, perfect for serving with bread or crackers.
Ingredients
Units
Scale
- 1 cup pitted Kalamata olives
- 1/2 cup green olives
- 2 tablespoons capers, drained
- 2 anchovy fillets
- 2 cloves garlic
- 2 tablespoons fresh lemon juice
- 1/4 cup extra virgin olive oil
- 1 tablespoon chopped fresh parsley (optional)
- Freshly ground black pepper to taste
Instructions
- Combine the Kalamata olives, green olives, capers, anchovy fillets, and garlic in a food processor.
- Pulse until coarsely chopped.
- Add the lemon juice and continue to pulse.
- Slowly drizzle in the olive oil while pulsing until the mixture is finely chopped but not a paste.
- Stir in chopped parsley if using, and season with black pepper to taste.
- Serve immediately or refrigerate in an airtight container until ready to use.
Notes
- Tapenade can be stored in the refrigerator for up to a week.
- Serve with toasted baguette slices, crackers, or as a condiment for sandwiches.
- You can omit anchovies for a vegetarian version, though traditional tapenade includes them.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 90
- Sugar: 0g
- Sodium: 320mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 2mg