Description
Olive tapenade is a delicious, flavorful, easy dip that comes together in minutes, made with the perfect combination of sharp, tangy, salty, and savory.
Ingredients
- 1 + 1/2 cups kalamata olives, pitted
- 1/4 cup fresh parsley, chopped
- 2 tablespoons capers
- 1 teaspoon anchovy paste
- 2 tablespoons lemon juice
- 1-2 cloves garlic, minced
- 1/4 cup olive oil
Instructions
- In a food processor, add olives, parsley, capers, anchovy paste, lemon juice, and garlic. Pulse mix 3-4 times until coarsely chopped.
- Drizzle in olive oil and pulse a few more times until desired consistency is achieved, scraping down the sides in between as needed. The texture should be chunky bits, similar in size to minced garlic.
Notes
How to serve: You can serve olive tapenade in so many different ways:
- Serve it as a dip with pita bread, crackers, bread, and veggies like carrots, cucumbers, and celery.
- As a sandwich spread or pizza topping.
- Garnish it on top of other dips like hummus or whipped feta to add flavor and create something new and delicious.
- Mix in into saucy meals like pasta, gnocchi, polenta, and rice.
- Add it to a Charcuterie Board or Veggie Tray.
- Top it on a whipped feta crostini.
How to store: Store olive tapenade in an airtight container in the refrigerator for up to 2 weeks.
- Prep Time: 5 minutes
- Category: Dip
- Method: Food Proccessor
- Cuisine: French