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Olive Tapenade
Course:
Appetizer
Cuisine:
American
Keyword:
black olive tapenade, easy tapenade, olive tapenade, quick tapenade, tapenade
Prep Time:
10
minutes
minutes
Cook Time:
0
minutes
minutes
Servings:
4
people
Calories:
240
kcal
Author:
Platings and Pairings
This easy Olive Spread recipe comes together in just 10 minutes in your food processor or blender. It's amazing as an appetizer for parties, served as part of a charcuterie board, or used as a sandwich spread.
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Equipment
Food processor or blender
Ingredients
2
cups
pitted mixed olives
rinsed in warm water (black kalamata, green, nicoise)
1/4
cup
marinated sun-dried tomatoes
drained
1
Tablespoon
capers
rinsed
2
cloves
garlic
minced
1
anchovy fillet
1
Tablespoon
fresh basil leaves chopped
1
Tablespoon
fresh parsley leaves chopped
1
Tablespoon
lemon juice
1/4
cup
extra virgin olive oil
Instructions
In food processor or blender, combine all ingredients except olive oil. Pulse a few times until coarsely chopped.
Slowly drizzle in olive oil while processing until it reaches your desired texture.
Serve at room temperature.
Video
Notes
Tapenade will keep up to 2 weeks, refrigerated, in a covered container.
Nutrition
Calories:
240
kcal
|
Carbohydrates:
7
g
|
Protein:
2
g
|
Fat:
24
g
|
Saturated Fat:
3
g
|
Cholesterol:
1
mg
|
Sodium:
1124
mg
|
Potassium:
264
mg
|
Fiber:
3
g
|
Sugar:
3
g
|
Vitamin A:
325
IU
|
Vitamin C:
5
mg
|
Calcium:
45
mg
|
Iron:
1
mg