Olive Spread
Servings: 4 people
Calories: 240kcal
This easy Olive Tapenade 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
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
Recipe variations
- Try switching things up by using your favorite olives from the olive bar – black olives, green olives, castelvetrano olives, niçoise olives.
- Add in some roasted red peppers.
- Make an artichoke tapenade by using artichoke hearts.
Nutrition
Calories: 240kcal | Carbohydrates: 7g | Protein: 2g | Fat: 24g | Saturated Fat: 3g | Cholesterol: 1mg | Sodium: 1124mg | Potassium: 264mg | Fiber: 3g | Sugar: 3g | Vitamin A: 325IU | Vitamin C: 5mg | Calcium: 45mg | Iron: 1mg