Description
This flavorful Olive Tapenade is a versatile Mediterranean spread made from a blend of mixed olives, capers, garlic, fresh parsley, lemon juice, and olive oil. Perfect as an appetizer, condiment, or snack, it offers a salty, tangy, and herbaceous taste that complements bread, crackers, or vegetables.
Ingredients
Scale
Ingredients
- 2 ½ cup mixed pitted olives (such as black, kalamata, or green), drained
- 2 tablespoons capers, drained
- 2 cloves garlic
- 1/4 cup loosely packed fresh parsley leaves
- 1 tablespoon fresh lemon juice (about 1/2 a lemon)
- 1/4 cup olive oil
- A few grinds of black pepper
Instructions
- Add Ingredients: Place all the mixed olives, capers, garlic, fresh parsley leaves, lemon juice, olive oil, and black pepper into a food processor to prepare for blending.
- Pulse to Combine: Pulse the food processor 6 to 7 times until the ingredients are chopped and evenly combined, creating a coarse and spreadable tapenade texture.
- Serve or Store: Transfer the tapenade to a serving bowl to enjoy immediately or place it in an airtight container and refrigerate for later use.
Notes
- Adjust the amount of olive oil to achieve your desired consistency.
- Use a variety of olives for a more complex flavor profile.
- Tapenade can be stored in the refrigerator for up to one week.
- Serve with toasted baguette slices, crackers, or as a condiment for sandwiches and salads.
- For a smoother texture, pulse more times but avoid over-blending to maintain some chunkiness.
