Olive Tapenade
A bright, briny olive tapenade blended with garlic, capers, and fresh basil. This easy Mediterranean spread comes together in minutes and is perfect for appetizers, sandwiches, or entertaining.
Servings 8
Calories 73kcal
Equipment
- Food processor
- Spatula
- Serving bowl
Ingredients
- 1/2 pound pitted mixed olives drained
- 1 garlic clove minced
- 2 tablespoons capers drained
- 2 –3 fresh basil leaves
- 1 tablespoon freshly squeezed lemon juice
- 2 tablespoons extra-virgin olive oil
Instructions
- Add the olives, garlic, capers, basil, and lemon juice to the bowl of a food processor.
- Pulse several times to break down the ingredients.
- With the processor running, drizzle in the olive oil and continue processing until a coarse, spreadable paste forms, about 1–2 minutes.
- Stop and scrape down the sides as needed to ensure even blending.
- Taste and adjust with additional lemon juice or olive oil if desired.
- Transfer to a bowl and serve immediately, or refrigerate until ready to use.
Notes
For a smoother tapenade, process a bit longer and add an extra drizzle of olive oil.
For a chunkier texture, pulse less and avoid over-processing.
Try a mix of olives (such as Kalamata and green olives) for more complex flavor.
Stores well in the refrigerator for up to 5 days in an airtight container.
For a chunkier texture, pulse less and avoid over-processing.
Try a mix of olives (such as Kalamata and green olives) for more complex flavor.
Stores well in the refrigerator for up to 5 days in an airtight container.
Nutrition
Calories: 73kcal | Carbohydrates: 1g | Protein: 0.4g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 498mg | Potassium: 16mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 114IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 0.2mg