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green olive tapenade recipe
- Total Time: 7 minutes
- Yield: About 1.5 cups (12 servings) 1x
- Diet: Nut-Free, Vegan, Whole30 Compliant, Keto-Friendly
Description
This green olive tapenade recipe is a gourmet-tasting, vibrant spread perfect for busy weeknights and family-friendly meals. It elevates dishes from toast to grilled chicken with its fresh, briny flavor.
Ingredients
- 300 g pitted green olives, Castelvetrano or Lucques (try milder Nocellara olives for a softer taste)
- 30 g (2 tbsp) capers, drained
- 2 garlic cloves, peeled, roughly chopped
- 30 g (0.25 cup) fresh parsley leaves, packed (basil can also be used)
- 30 ml (2 tbsp) fresh lemon juice
- 80 ml (0.33 cup) extra virgin olive oil
- 0.25 tsp freshly cracked black pepper
Instructions
- Gather and Prep: Drain 300 g (10.5 oz) pitted green olives and 30 g (2 tbsp) capers. Peel and roughly chop 2 garlic cloves. Roughly chop 30 g (1/4 cup) fresh parsley.
- Combine Ingredients: Place drained green olives, capers, chopped garlic, and parsley into your food processor. Add 30 ml (2 tbsp) fresh lemon juice.
- Pulse to Perfection: Pulse a few times until a coarse, chunky texture forms. Avoid over-processing; aim for texture, not a smooth puree.
- Drizzle and Season: With the processor running, slowly drizzle in 80 ml (1/3 cup) extra virgin olive oil until combined. Season with 1/4 tsp black pepper.
Notes
Consider adding a pinch of red pepper flakes for a subtle kick or a tablespoon of sun-dried tomatoes for sweetness. Store green olive tapenade in an airtight container in the refrigerator for up to 5-7 days.
- Prep Time: 5 minutes
- Cook Time: 2 minutes
- Category: Appetizer
- Method: No-cook, Food processor
- Cuisine: Mediterranean
Nutrition
- Serving Size: 2 tbsp (30 g)
- Calories: 120 calories
- Sugar: 0 g
- Sodium: 250 mg
- Fat: 12 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 1 g
- Protein: 0.5 g
- Cholesterol: 0 mg