Description
This anchovy-free olive tapenade is bursting with flavor, perfect as a make-ahead appetizer or a delightful addition to a muffuletta sandwich.
Ingredients
Units
Scale
- 1/2 lb (225 g) mixed olives, pitted (garlic stuffed, feta stuffed, green, and Kalamata olives)
- 3 cloves garlic, peeled
- 1 tbsp (15 ml) capers
- 1 tsp capers
- 5 fresh basil leaves
- 1/2 lemon, juiced
Instructions
- Combine the mixed olives, garlic cloves, capers, basil leaves, and lemon juice in a food processor.
- Pulse the mixture until it reaches a chunky paste consistency. Be careful not to over-process; the tapenade should have some texture.
- Transfer the tapenade to a Tupperware container for storage or serve immediately.
- Enjoy with toasted baguette slices or Melba toast.
Notes
- This tapenade can be made ahead of time and stored in the refrigerator for up to a week.
- It’s a versatile spread that pairs well with toasted bread or as a topping for sandwiches.
- If you prefer a spicier version, consider adding a pinch of red pepper flakes.
- Serve with a glass of your favorite wine for a delightful experience.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Cuisine: Mediterranean
Nutrition
- Serving Size: 2 tablespoons
- Calories: 50
- Sugar: 0
- Sodium: 300
- Fat: 4
- Carbohydrates: 2
- Fiber: 1
- Protein: 1
- Cholesterol: 0