Tapenade
Bold, briny, and utterly irresistible, this classic tapenade recipe captures the rustic flavors of the Mediterranean in just 15 minutes. Made with a perfect balance of Kalamata and green olives, capers, anchovy fillets, garlic, and fresh parsley, this savory olive spread boasts layers of salty, tangy, and herbaceous notes. Blended with extra virgin olive oil and a splash of zesty lemon juice, its slightly chunky texture makes it ideal for spreading on crusty bread, scooping with crackers, or pairing with crisp vegetable sticks. Naturally gluten-free and packed with robust flavor, this no-cook appetizer is as versatile as it is delicious, making it a must-have addition to your entertaining or snacking repertoire. Serve it fresh or refrigerate for up to a week for on-demand Mediterranean bliss.
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Recipe Information
Ingredients
- 200 grams Kalamata olives
- 100 grams Green olives
- 2 tablespoons Capers
- 3 pieces Anchovy fillets
- 2 pieces Garlic cloves
- 1 tablespoon Fresh parsley
- 3 tablespoons Extra virgin olive oil
- 1 tablespoon Lemon juice
- 0.25 teaspoon Ground black pepper
Instructions
1. Pit the Kalamata and green olives, if they are not already pitted, and rinse the capers to reduce excess saltiness.
2. In a food processor, combine the Kalamata olives, green olives, capers, anchovy fillets, garlic cloves, and parsley.
3. Pulse the mixture in the food processor several times until it forms a coarse paste. Be careful not to over-process it; the tapenade should retain some texture.
4. Add the extra virgin olive oil, lemon juice, and ground black pepper to the food processor.
5. Pulse a few more times until all the ingredients are evenly combined into a slightly chunky spread. Adjust the seasoning if necessary (the mixture is naturally salty, so additional salt is usually unnecessary).
6. Transfer the tapenade to a serving bowl and drizzle with a small amount of olive oil for garnish, if desired.
7. Serve immediately with crusty bread, crackers, or vegetable sticks, or store in an airtight container in the refrigerator for up to one week.
Nutrition Facts
Calories |
155 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.7 g | 20% | |
| Saturated Fat | 2.5 g | 12% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 2 mg | 1% | |
| Sodium | 899 mg | 39% | |
| Total Carbohydrate | 3.8 g | 1% | |
| Dietary Fiber | 2.1 g | 7% | |
| Total Sugars | 0.1 g | ||
| Protein | 1.4 g | 3% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 48 mg | 4% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 69 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
