Description
This Black Olive Tapenade is a classic Mediterranean spread bursting with briny olive flavor and zesty hints of lemon and garlic. Perfect as an appetizer or a flavorful addition to sandwiches and wraps.
Ingredients
Scale
Black Olive Tapenade:
- 1 cup pitted black olives (such as Kalamata or ripe black olives)
- 2 tablespoons capers, drained
- 2 cloves garlic, minced
- 2 tablespoons fresh lemon juice
- ¼ cup extra virgin olive oil
- 1 teaspoon chopped fresh thyme or ½ teaspoon dried
- ¼ teaspoon black pepper
- Optional: 2 anchovy fillets or 1 teaspoon anchovy paste
Instructions
- Prepare the Tapenade: Place the olives, capers, garlic, lemon juice, thyme, and black pepper in a food processor. Add anchovy if using. Pulse a few times to roughly chop the ingredients.
- Emulsify the Mixture: With the processor running, slowly drizzle in the olive oil until the mixture reaches a slightly chunky but spreadable consistency.
- Adjust and Serve: Taste and adjust seasoning if needed. Transfer to a bowl and serve immediately, or chill for 30 minutes to enhance the flavors.
Notes
- Serve with crostini, crackers, pita chips, or as a spread on sandwiches or wraps.
- Tapenade can be stored in the refrigerator for up to 1 week.
- Add sun-dried tomatoes or roasted red peppers for a twist.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 2 tablespoons
- Calories: 110
- Sugar: 0g
- Sodium: 280mg
- Fat: 11g
- Saturated Fat: 1.5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg
