Olive Tapenade

Olive Tapenade

Briny olives, capers, and garlic pulse together into a rustic, savory spread.

Total 10 min Makes 16 oz Calories 65/serving

Dietary

Pescatarian, Keto, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

Allergens

Fish

This Provençal-style tapenade blends Kalamata and green olives with capers, garlic, and anchovy for a salty, savory spread. It comes together in minutes with a food processor and keeps well in the fridge, making it an easy appetizer with crusty bread or crackers.

Ingredients

  • 1 1/2 cups Kalamata olives, pitted
  • 1/2 cup green olives, pitted
  • 2 tablespoons capers, drained
  • 2 cloves garlic, minced
  • 2 anchovy fillets
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon fresh thyme leaves
  • 3 tablespoons extra-virgin olive oil
  • 1/4 teaspoon freshly ground black pepper

Method

  1. Combine the Kalamata olives, green olives, capers, garlic, anchovy fillets, lemon juice, and thyme in a food processor.

  2. Pulse 8 to 10 times until the mixture is finely chopped but still has texture, scraping down the sides as needed.

  3. With the processor running, drizzle in the olive oil and pulse until just combined into a coarse paste.

  4. Season with black pepper, transfer to a bowl, and let sit at room temperature for 10 minutes to let the flavors meld before serving.

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    Olive Tapenade

    This Provençal-style tapenade blends Kalamata and green olives with capers, garlic, and anchovy for a salty, savory spread. It comes together in minutes with a food processor and keeps well in the fridge, making it an easy appetizer with crusty bread or crackers.

    10 min 16 oz 65 cal

    Ingredients

    • 1 1/2 cups Kalamata olives, pitted
    • 1/2 cup green olives, pitted
    • 2 tablespoons capers, drained
    • 2 cloves garlic, minced
    • 2 anchovy fillets
    • 1 tablespoon fresh lemon juice
    • 1 teaspoon fresh thyme leaves
    • 3 tablespoons extra-virgin olive oil
    • 1/4 teaspoon freshly ground black pepper

    Method

    1. 1

      Combine the Kalamata olives, green olives, capers, garlic, anchovy fillets, lemon juice, and thyme in a food processor.

    2. 2

      Pulse 8 to 10 times until the mixture is finely chopped but still has texture, scraping down the sides as needed.

    3. 3

      With the processor running, drizzle in the olive oil and pulse until just combined into a coarse paste.

    4. 4

      Season with black pepper, transfer to a bowl, and let sit at room temperature for 10 minutes to let the flavors meld before serving.