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Tapenade

A flavorful Mediterranean spread made with olives, sun-dried tomatoes, capers, and fresh herbs, perfect for sandwiches or as a dip.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 8 tablespoons
Course: Appetizer, Snack
Cuisine: Mediterranean
Calories: 130
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 6 ounces California green pitted olives (drained)
  • 6 ounces California black pitted olives (drained)
  • 3 tablespoons sun-dried tomatoes (drained)
  • 2 tablespoons capers (drained)
  • 2 cloves garlic (minced)
  • 2 tablespoons chopped fresh parsley
  • 3 tablespoons chopped fresh basil
  • 1/4 cup olive oil
  • 2 tablespoons fresh lemon juice

Method
 

Preparation
  1. Begin by draining all of the canned ingredients, ensuring there’s no excess liquid.
  2. Add all the ingredients into a food processor.
  3. Pulse until you achieve your desired consistency, aiming for a chunky texture but blending longer if you prefer it smoother. Scrape down the sides halfway through, which usually takes about 12 pulses.
  4. Once blended, serve immediately or transfer to an airtight container.
Serving Suggestions
  1. Spread on whole-grain toast, use as a dip for vegetable sticks, or serve with grilled chicken or fish.

Notes

Store in an airtight container in the fridge for up to one week. For meal prep, tapenade can be frozen in portion-sized ice cubes.