Description
Mediterranean olive tapenade brings robust flavors from southern France to your table. Briny kalamata olives blend with garlic, herbs, and olive oil for an irresistible spread you’ll crave on crusty bread or crackers.
Ingredients
Scale
- 1 garlic clove
- 2 anchovies filets
- 1 tbsp capers
- 1/4 cup Kalamata olives, pitted
- 1 (about 14 oz / 397 g) can black olives, pitted
- 1 tbsp olive oil
- squeeze of fresh lemon juice
- goat cheese
- crostini or brioche toast
Instructions
- Combine olives, capers, anchovies, garlic, and herbs in a food processor.
- Pulse mixture until ingredients are roughly chopped but not completely smooth, maintaining a rustic texture.
- Drizzle olive oil while processing to help blend ingredients and create a cohesive spread.
- Transfer tapenade to a serving bowl, allowing flavors to meld for 10-15 minutes at room temperature.
- Spread generously over crusty bread or serve alongside soft cheeses like goat cheese or brie.
- Garnish with a small drizzle of extra virgin olive oil and fresh herbs for added brightness.
Notes
- Pulse ingredients carefully to maintain a chunky, rustic consistency rather than creating a smooth paste.
- Mix different olive varieties like Kalamata and green olives for a more complex, layered taste profile.
- Refrigerate in an airtight container for up to a week, allowing flavors to meld and intensify over time.
- Use as a gluten-free spread on cucumber slices or roasted vegetables for low-carb alternatives to bread.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Appetizer, Snacks
- Method: Blending
- Cuisine: Mediterranean
Nutrition
- Serving Size: 6
- Calories: 120 kcal
- Sugar: 1 g
- Sodium: 400 mg
- Fat: 11 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 5 mg