Olive Tapenade
Made with briny olives, fresh garlic, capers, parsley, olive oil, and lemon, this olive tapenade serves as a simple yet delicious summer appetizer.
Ingredients
- 1 cup castelvetrano olives pitted
- ½ cup kalamata olives pitted
- 3 garlic cloves
- 2 tablespoons capers
- 1 lemon juiced
- ¼ cup parsley
- ¼ cup olive oil
Instructions
- Place olives, garlic cloves, capers, parsley leaves, olive oil, and lemon juice into a food processor. Pulse the ingredients until they reach a coarse paste, not pureed.
- Transfer the olive tapenade to a serving bowl. Drizzle with a little extra olive oil and garnish with fresh chopped parsley if desired.
- For best flavor, refrigerate the tapenade for at least 1 hour before serving to allow the flavors to meld together.
Nutrition
Serving: 4tablespoonsCalories: 137kcalCarbohydrates: 4gProtein: 1gFat: 14g