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Easy Tapenade

Name: Easy Tapenade
Prep time: 10 min
Total time: 10 min
Yield: 1
Cuisine: French
Ingredients: 1 cup Castelvetrano olives, pitted*; ½ cup Niçoise or Kalamata olives, pitted*; ¼ cup lightly packed fresh flat-leaf parsley (thin stems are ok); 1 tablespoon drained capers; ¼ cup extra virgin olive oil; 2 medium cloves garlic, pressed or minced; 1 tablespoon lemon juice

This tapenade recipe tastes so fresh and comes together so easily! Serve this French olive spread with crackers, crostini, cheese plates or on sandwiches. Recipe yields 1 1/2 cups tapenade.

10 min total 10 min prep 1 134 cal

Ingredients

1 serv.

1 cup Castelvetrano olives, pitted*
½ cup Niçoise or Kalamata olives, pitted*
¼ cup lightly packed fresh flat-leaf parsley (thin stems are ok)
1 tablespoon drained capers
¼ cup extra virgin olive oil
2 medium cloves garlic, pressed or minced
1 tablespoon lemon juice

Instructions

Tap a step to mark it done

1 In the bowl of your food processor, combine all of the ingredients (pitted olives, parsley, capers, olive oil, garlic and lemon juice). Pulse briefly about 10 times, then scrape down the sides of the jar.
2 Pulse 5 to 10 more times until well chopped, but not pureed, or until you reach your desired texture. Serve as desired. Store leftovers in the refrigerator for up to 2 weeks.