This olive tapenade is anchovy-free, yet packed with flavor.
By Robin Runner
If you love olives, this recipe has your name written all over it. My husband and I love to entertain and anytime I can make some appetizers ahead of time – I’m a happier hostess. This tapenade is also wonderful on a muffuletta if you have leftovers. Serve with some toasted baguette slices or Melba toast. Pair it up with your favorite glass of wine and sit back and enjoy.
Mixed Olive Tapenade
- Total Time: 5 minutes
- Yield: 8-12 1x
Description
This olive tapenade is anchovy-free, yet packed with flavor. Versatile. Makes a wonderful prepare ahead of time appetizer or topping for your favorite sandwich or muffuletta.
Ingredients
Scale
- 1/2 pound of mixed olives, pitted ( I used garlic stuffed, feta stuffed, green and Kalamata olives)
- 3 cloves of garlic, peeled
- 1 tablespoon + 1 teaspoon of capers
- 5 fresh basil leaves
- 1/2 of a lemon, juiced
- 2 tablespoons of olive oil
- Zest from one lemon
Instructions
- This is super easy! Toss it all in your food processor and blend until it resembles a chunky paste. Remove and store in a tupperware container.
- Prep Time: 5 mins
