Preview
Black Olive Tapenade
5 min
Prep Time0 min
Cook Time5 min
Total TimeTapenade is a delicious French spread made of chopped olives, capers and anchovies. Enjoy this easy 5-minute black olive tapenade on bread or in sandwiches, or serve it with vegetables or as stuffing for portobello mushrooms!
Ingredients (12 servings)
MetricImperial
300g pitted black olives, drained
3 tbsp capers, drained
3 anchovy fillets
1 clove garlic
1 tbsp chopped fresh parsley
1/4 lemon, juiced
3-4 tbsp extra virgin olive oil
-Salt, to taste
-Pepper, to taste
- In a food processor, add all ingredients except for extra virgin olive oil. Pulse until a finely chopped paste forms.
- With the food processor running on low, drizzle in just enough extra virgin olive oil to form a spreadable paste.
- Season to taste with salt and pepper as required. You may not need much salt.
- Serve at room temperature with bread or crackers. Enjoy!
Notes
- In addition to serving the tapenade with bread or crackers, you can use it as a spread in sandwiches or enjoy it with grilled or blanched vegetables. It’s great as stuffing for portobello mushrooms too!
- You may omit the anchovies or substitute with miso paste, umeboshi paste or MSG to make this spread suitable for vegans or vegetarians.
- Leftovers can be stored in an airtight container in the fridge for 5 days or in the freezer for up to 3 months.
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