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Olive Tapenade
This easy Olive Tapenade is made with olives and capers with a bright citrus flavor mixed with herbs. So simple to make in minutes.
Prep Time
5
minutes
mins
Total Time
5
minutes
mins
Course:
Appetizer, dip
Cuisine:
Mediterranean
Keyword:
olive spread, olive tapenade
Servings:
12
Calories:
94
kcal
Author:
Kellie
Cost:
$10
Equipment
1 food processor
Ingredients
1
cup
Green Pitted Olives
1
cup
Black Pitted Olives
1/2
cup
Kalamata Pitted Olives
2
tablespoons
capers
drained
1/4
cup
Pitted Dates
3
garlic cloves
1
tablespoon
Italian Seasoning
1/4
cup
fresh parsley
1 1/2
tablespoons
fresh basil
2
tablespoon
fresh clementine juice
or orange juice
1/4
cup
extra virgin olive oil
1/2
teaspoon
fresh ground black pepper
Instructions
In the bowl of a food processor, add the olives, capers, dates, garlic, Italian seasoning, parsley and basil.
Pulse the food processor a few times to chop up and mix the ingredients together.
Add the clementine juice and olive oil. Scrape down the sides of the bowl and replace the lid.
Pulse again until the desired consistency. For a chunkier tapenade, pulse between 10-15 times.
For a spreadable tapenade, run the processor on low until a paste forms being sure to stop and scrape down the sides of the bowl once or twice.
Transfer the tapenade to a serving bowl and garnish with parsley, olives and a drizzle of olive oil.
Serve with crostini or store in a covered container for a sumptuous sandwich spread or healthy snack.
Notes
Olive Tapenade can be stored in an airtight container, refrigerated, for up to 5 days.
Nutrition
Calories:
94
kcal
|
Carbohydrates:
4
g
|
Protein:
1
g
|
Fat:
9
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
6
g
|
Sodium:
477
mg
|
Potassium:
54
mg
|
Fiber:
1
g
|
Sugar:
2
g
|
Vitamin A:
245
IU
|
Vitamin C:
3
mg
|
Calcium:
27
mg
|
Iron:
0.5
mg