Olive Tapenade
Upgrade your meals with this flavorful Olive Tapenade! Easy to make and incredibly versatile – perfect for spreads, sandwiches, and more
Calories: 718kcal
Ingredients
- 1/4 cup mixed fresh herbs leaves like parsley, basil leaves, oregano
- 1 peeled garlic clove
- 1 TBSP capers
- 1 TBSP anchovy paste easy to use and store for later, find it in the pasta sauce section of your store
- 1 cup mixed olives I use pitted kalamata, jumbo green stuffed and plain black
- 1/4 cup olive oil
Instructions
- put herbs in the bowl of a food processor along with the garlic
- pulse to chop
- add in the capers and the anchovy paste, pulse to combine
- then add the pitted olives, pulse to chop
- drizzle in the olive oil while pulsing the food processor
- once the oil is completely added scrape down the sides and then whirl for 15 seconds or so
- you want to combine everything, you want everything chopped BUT you don't want to reduce it to a paste so resist the urge to keep the blade running
- if you discover it's not quite chopped and combined as much as you'd prefer simply pulse 1-2 more times
Notes
serve with anything/everything keeps for roughly a week
Nutrition
Serving: 1Serving | Calories: 718kcal | Carbohydrates: 8g | Protein: 7g | Fat: 76g | Saturated Fat: 11g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 55g | Cholesterol: 14mg | Sodium: 2925mg | Potassium: 243mg | Fiber: 5g | Sugar: 1g | Vitamin A: 1812IU | Vitamin C: 21mg | Calcium: 137mg | Iron: 3mg