Description
This easy and flavorful Olive Tapenade combines briny kalamata and green olives with sun-dried tomatoes, capers, garlic, and fresh herbs to create a vibrant, chunky spread perfect for appetizers. Ready in just 5 minutes using a food processor, it pairs beautifully with crackers, baguette slices, or as a topping for grilled meats and vegetables.
Ingredients
Scale
Olives and Tomatoes
- 1½ cups pitted olives (mix of kalamata and green olives)
- 4 oil-packed sun-dried tomatoes
Other Ingredients
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon capers
- ½ tablespoon fresh lemon juice
- 1 garlic clove
- ⅓ cup fresh basil or parsley
Instructions
- Prepare Ingredients: Gather all ingredients including pitted olives, oil-packed sun-dried tomatoes, extra-virgin olive oil, capers, fresh lemon juice, garlic clove, and fresh basil or parsley to have everything ready for quick processing.
- Combine Ingredients: Add the olives, sun-dried tomatoes, olive oil, capers, lemon juice, and garlic into a small food processor. This forms the base of your tapenade with robust flavors from the olives and savory additions.
- Pulse Mixture: Pulse the food processor a few times just until the ingredients are combined but still chunky. Avoid over-processing for a better texture.
- Add Herbs and Finish: Add the fresh basil or parsley to the mixture, then pulse again briefly to integrate the herbs without fully pureeing, preserving a fresh burst of flavor and texture.
Notes
- This olive tapenade is a quick and flavorful appetizer that’s perfect for entertaining.
- Serve with crackers, toasted baguette slices, or as a condiment for grilled meats and vegetables.
- Customize by adding a pinch of red pepper flakes for a spicy kick or anchovies for added umami.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 90
- Sugar: 1g
- Sodium: 250mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
