Try this simple homemade olive tapenade for an appetizer dip, sandwich spread, or pizza “sauce” in only 10 minutes. Add any sort of briny olives to this Mediterranean spread to make it your own.
Ingredients
- 2 garlic cloves, coarsely chopped
- 1 teaspoon lemon zest
- 1/2 cup fresh parsley
- 1 teaspoon of fresh rosemary (or sage, or thyme or a little of all three)
- 1/4 cup olive oil
- 2 cups olives, pitted (a mix is nice like kalamata, castelvetrano, green olives, black olives)
- 1/4 cup capers
- 1/4 teaspoon chili flakes
- 1/4 teaspoon black pepper
- 1 teaspoon red wine vinegar
Instructions
- Olive oil, parsley, rosemary, lemon zest, and garlic are all added to a food processor and pulsed until roughly chopped.
- Add about half of the olives and briefly pulse to combine. Pulse slowly while adding the remaining olives, capers, chilli flakes, black pepper, and red wine vinegar. Some larger chunks should remain. Be careful not to over-blend; we want a textured, not a pasty, consistency.
Notes
This will keep up to 1 week in the fridge.
Nutrition
- Serving Size:
- Calories: 66
- Sugar: 0.1 g
- Sodium: 113.9 mg
- Fat: 7.2 g
- Saturated Fat: 1 g
- Carbohydrates: 0.9 g
- Fiber: 0.4 g
- Protein: 0.3 g
- Cholesterol: 0 mg
