Description
This Olive Tapenade recipe is a flavorful spread made with a mix of kalamata and green olives, sun-dried tomatoes, capers, and fresh herbs. It’s perfect for serving as an appetizer or adding a burst of Mediterranean flavor to your dishes.
Ingredients
Units
Scale
Ingredients:
- 1 1/2 cups pitted olives, mix of kalamata and green olives
- 4 oil-packed sun-dried tomatoes
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon capers
- 1/2 tablespoon fresh lemon juice
- 1 garlic clove
- 1/3 cup fresh basil or parsley
Instructions
- Combine Ingredients: In a small food processor, combine the olives, sun-dried tomatoes, olive oil, capers, lemon juice, and garlic.
- Pulse: Pulse until combined but still chunky. Add the fresh herbs and pulse again.
Notes
- Store leftovers in an airtight container in the fridge for up to 4 days.
Nutrition
- Serving Size: 1 serving
- Calories: 160
- Sugar: 1g
- Sodium: 850mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg
