Description
A simple tapenade perfect for your next appetizer spread. Bold flavors in minutes!
Ingredients
Units
Scale
- 1 cups (237 ml) Kalamata Olives
- 1 Clove Garlic
- 2 teaspoons Basil
- 1 tbsp (15 ml) Olive Oil
Instructions
- Drain the Kalamata olives and pat dry with a paper towel. If your olives have pits, remove them first.
- Peel the garlic clove and drop it into a food processor or blender along with the olives, basil, and olive oil.
- Pulse 8-10 times until you get a chunky paste. Scrape down the sides between pulses. You want some texture, not a smooth puree.
- Taste and adjust seasoning. Kalamatas are naturally salty, so you likely won’t need extra salt. Serve with crostini, crackers, or spread on sandwiches.
Notes
- For a smoother tapenade, remove the pits from the olives before blending.
- If fresh basil isn’t available, 1 teaspoon of dried basil can be used instead.
- Store the tapenade in an airtight container in the refrigerator for up to one week.
- Prep Time: 2 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 2 tablespoons
- Calories: 100
- Sugar: 1
- Sodium: 200
- Fat: 10
- Saturated Fat: 2
- Unsaturated Fat: 7
- Carbohydrates: 5
- Fiber: 2
- Protein: 1
- Cholesterol: 0