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–+ servings
Green Olive Tapenade served in a white bowl with crostini around.
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Green Olive Tapenade

A versatile and vibrant olive tapenade that everyone will love!
Course Appetizer
Cuisine Italian
Keyword baby shower, dinner party, healthy snack
Prep Time 10 minutes
Total Time 10 minutes
Servings 8 people
Calories 82kcal
Author Marissa Stevens

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
  • ½ 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 and 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