Wedding Olive Tapenade
Elevate your appetizer game with this vibrant Wedding Olive Tapenade, a flavorful Mediterranean-inspired spread that’s as elegant as its name suggests. Combining the briny richness of pitted Kalamata and green olives with the tangy brightness of capers, fresh parsley, and a hint of thyme, this quick and easy recipe is perfect for any celebration or casual gathering. A touch of garlic, freshly squeezed lemon juice, and extra-virgin olive oil bring balance and depth, while an optional anchovy fillet adds an extra umami kick for adventurous palates. Ready in just 10 minutes with no cooking required, this crowd-pleaser is best served with crusty bread, crackers, or fresh vegetables. Whether you’re preparing for a wedding reception or a cozy wine night, this olive tapenade is a guaranteed hit!
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Recipe Information
Ingredients
- 1 cup Kalamata olives, pitted
- 1 cup Green olives, pitted
- 2 tablespoons Capers, drained
- 2 tablespoons Fresh parsley, chopped
- 1 teaspoon Fresh thyme leaves
- 1 clove Garlic clove, minced
- 1 tablespoon Lemon juice, freshly squeezed
- 3 tablespoons Extra-virgin olive oil
- 0.25 teaspoon Black pepper, freshly ground
- 1 fillet Anchovy fillet (optional)
Instructions
Place the Kalamata olives, green olives, and capers in a food processor or blender.
Add the chopped parsley, thyme leaves, minced garlic, and anchovy fillet (if using) into the food processor.
Pulse the mixture a few times to start breaking down the ingredients.
Drizzle in the lemon juice and 2 tablespoons of the olive oil.
Blend the ingredients in short bursts until the mixture reaches a coarse paste consistency, scraping down the sides of the bowl as needed. Do not over-process; the tapenade should retain some texture.
Season with freshly ground black pepper and pulse one final time to incorporate.
Transfer the tapenade to a bowl or jar and drizzle the remaining 1 tablespoon of olive oil on top to preserve freshness.
Serve immediately or refrigerate in an airtight container for up to a week. Bring to room temperature before serving.
Nutrition Facts
Calories |
888 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.4 g | 116% | |
| Saturated Fat | 13.3 g | 66% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1 mg | 0% | |
| Sodium | 5783 mg | 251% | |
| Total Carbohydrate | 24.3 g | 9% | |
| Dietary Fiber | 13.3 g | 48% | |
| Total Sugars | 0.6 g | ||
| Protein | 4.3 g | 9% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 199 mg | 15% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 307 mg | 7% | |
*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.
