Green Olive Tapenade
A versatile and vibrant olive tapenade that everyone will love!
Servings: 8 people
Ingredients
- 2 cups pitted castelvetrano olives or other pitted green olives
- 2 tablespoons capers drained
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 2 tablespoons finely chopped fresh parsley
- 1/2 teaspoon minced garlic
- 1 anchovy fillet finely chopped, or more
- freshly ground black pepper to taste
Instructions
- Combine olives, capers, olive oil, fresh lemon juice and zest, parsley, garlic and anchovy fillet in the bowl of a food processor; pulse just until the olives are finely chopped, scraping down the sides as necessary. Season to taste with pepper. Transfer to bowl and serve or refrigerate. Enjoy for up to 1 week.
Nutrition
Calories: 82kcal | Carbohydrates: 2g | Protein: 1g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 1mg | Sodium: 582mg | Potassium: 26mg | Fiber: 1g | Sugar: 1g | Vitamin A: 220IU | Vitamin C: 3mg | Calcium: 21mg | Iron: 1mg
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