Olive Tapenade
Olive tapenade is a tasty spread, perfect on crostini, canapes or as part of your charcuterie board. It’s an easy-to-make appetizer with a 5-minute prep!
Ingredients
- 1 cup black olives (pitted, drained, 120 grams, see note 1)
- 1 tablespoon capers
- 1 tablespoon fresh lemon juice (see note 2)
- ¼ cup extra virgin olive oil (60 milliliters, see note 3)
- black pepper (a pinch, optional)
- fresh parsley (handful, see note 4)
Instructions
- Place all the ingredients in a food processor and pulse until paste-like.
- Serve right away or keep in an airtight container in the fridge until ready to serve.
Notes
- Tapenade is traditionally made with black olives but you can use green or kalamata olives if you prefer those.
- You can use less lemon juice if you prefer.
- Make sure to use extra virgin olive oil or regular olive oil. Do not substitute with other types of oil.
- I recommend using fresh parsley in this recipe.
- Tapenade can be used as a dip or spread or added to pasta sauce.
- The nutritional values are based on 1 serving (⅛ cup) of tapenade.
Nutrition
Calories: 227kcal (11%)Carbohydrates: 2g (1%)Protein: 1g (2%)Fat: 25g (38%)Saturated Fat: 3g (19%)Polyunsaturated Fat: 2gMonounsaturated Fat: 18gSodium: 776mg (34%)Potassium: 30mg (1%)Fiber: 2g (8%)Sugar: 0.4gVitamin A: 183IU (4%)Vitamin C: 2mg (2%)Calcium: 26mg (3%)Iron: 0.4mg (2%)
Tried this recipe?Let us know how it was!