Olive Tapenade
Olive Tapenade is a simple appetizer that comes together in just minutes. Serve it with toasted baguettes for the perfect easy recipe.
Servings: 10 servings
Calories: 57kcal
Ingredients
- 3 garlic cloves minced
- 1/2 cup Kalamata olives pitted, well drained
- 1 cup Castelvetrano olives pitted, well drained
- 1/4 cup fresh parsley
- 2 tablespoons capers
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
Instructions
- Add the ingredients to a food processor.
- Pulse a few times, about 5 to 8, scrape down the sides of the food processor. Then pulse 3 to 5 more times until you have the desired consistency of still chunky but cut into small pieces.
Notes
Without a food processor: This is an easy recipe to make even if you don't have a food processor. Simply chop each ingredient small, and toss to combine.
To make toasted baguettes: Preheat your oven to 400 degrees Fahrenheit. Slice a baguette into 1/2 inch pieces on an angle and brush with olive oil. Bake for 5 to 8 minutes or until golden brown.
Nutrition
Serving: 2tablespoons | Calories: 57kcal | Carbohydrates: 1g | Protein: 0.4g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 361mg | Potassium: 24mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 208IU | Vitamin C: 4mg | Calcium: 15mg | Iron: 0.3mg