Olive Tapenade Recipe
This Olive Tapenade Recipe is quick to make and bursting with salty, garlicky goodness. This classic tapenade elevates any meal with a gourmet touch. Whether you're hosting a party or craving a flavorful spread, this easy olive tapenade comes together in minutes and tastes like it came from a high-end Parisian café.
Ingredients
- 1 cup Kalamata olives (pitted)
- 1/2 cups green olives (pitted)
- 1 tsp anchovy paste (or 2 anchovy filets, minced)
- 2 tbsps. capers (drained & rinsed)
- 2 tbsps. parsley (coarsely chopped)
- 2 cloves garlic
- 2 tbsps. lemon juice
- 1/4 tsp freshly ground pepper
- 1/4 cup olive oil
- Decorate the top with olives (parsley etc.)
Instructions
- 1
Place all the ingredients except the olive oil into a food processor. Pulse 2 -3 times until everything is coarsely chopped.
- 2
Drizzle in the olive oil and pulse a few more times until a chunky paste forms. Use a spatula to scrape down the sides of the food processor as needed. Season with additional fresh ground pepper to taste. Serve at room temperature with crackers or crostinis.
- 3
Enjoy!
Cook it from the original
This recipe comes from noshingwiththenolands.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on noshingwiththenolands.com