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Easy Olive Tapenade
This easy olive tapenade recipe stays coarse, briny, and flexible for spreads and boards
Servings 1 cup
Calories 640kcal
Equipment
- Measuring Cups and Spoons
- Small bowl or jar
Ingredients
- 1 cup pitted Kalamata olives
- 2 tablespoons capers drained
- 2 garlic cloves
- 2 tablespoons fresh lemon juice
- ¼ cup extra-virgin olive oil
Instructions
Chop the base
- Add the olives, capers, and garlic to a food processor. Pulse in short bursts until everything looks coarsely chopped with visible pieces, not a paste.
Bring it together
- Add lemon juice and olive oil. Pulse a few more times until the mixture looks cohesive but still chunky. It should hold together on a spoon.
Taste and finish
- Taste and adjust if needed, then serve right away or chill. Use as a spread, dip, or topping.
Nutrition
Serving: 240g | Calories: 640kcal | Carbohydrates: 14g | Protein: 5g | Fat: 54g | Saturated Fat: 9g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 45g | Sodium: 3100mg | Potassium: 420mg | Fiber: 7g | Sugar: 1g | Vitamin A: 120IU | Vitamin C: 12mg | Calcium: 90mg | Iron: 3.2mg