Green Olive Tapenade
This homemade green olive tapenade recipe, made with lemon, anchovies, and capers, packs a terrific salty flavor punch. You will find yourself searching for all sorts of ways to incorporate it into a dish, and it's an instant appetizer when spread on crostini.
Servings: 8 People
Equipment
Ingredients
- 1 cup pitted Castelvetrano olives
- 2 anchovies (rinsed and chopped)
- ½ teaspoon minced garlic
- ¼ cup chopped coarse fresh parsley
- ¼ cup extra virgin olive oil
- 1 tablespoon drained capers
- 2 teaspoons finely grated lemon zest
- 2 to 3 teaspoons fresh lemon juice (depending on how lemony you want it)
- Kosher salt and freshly ground black pepper (to taste)
Instructions
- Place the olives, anchovies, garlic, parsley, olive oil, capers, lemon zest, and lemon juice in a food processor and pulse until the mixture is coarsely blended.
- Taste and add salt and pepper as desired. Continue to pulse or puree until the mixture is as coarse or fine as you like.
Notes
Variations
- You can also make this tapenade in a blender or using a mortar and pestle.
- Add some red pepper flakes if you want to add a little heat.
Storage
Tapenade lasts for at least 2 weeks in a covered container in the fridge. Use it by the spoonful as you need it. Toss it if it gets a whitish coating on the top or starts to smell funky.Nutrition
Calories: 87kcal | Carbohydrates: 1g | Protein: 1g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 293mg | Potassium: 17mg | Fiber: 1g | Sugar: 1g | Vitamin A: 224IU | Vitamin C: 4mg | Calcium: 13mg | Iron: 1mg