Olive Tapenade
Servings: 12 Servings
Ingredients
- 1 ½ cups pitted olives packed in brine, (Kalamata and Castelvetrano varieties work well.)
- 2 tablespoons capers
- ⅛ cup white onion rough chopped (or 1 medium shallot)
- 2 garlic cloves pressed or minced
- 1 tablespoon freshly squeezed lemon juice freshly squeezed
- ¼ cup olive oil
- salt to taste (optional)
Instructions
- Place the olives, capers, onions, garlic, and lemon juice in a food processor.1 ½ cups pitted olives, 2 tablespoons capers, ⅛ cup white onion, 2 garlic cloves, 1 tablespoon freshly squeezed lemon juice
- Pulse until well mixed and a paste forms. With the food processor still running, drizzle in the olive oil. Scrape down the sides as needed; taste, and season with salt (optional).¼ cup olive oil, salt
- Serve at room temperature with pita chips, vegetables, or toasted baguette slices.
Notes
- The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 ounce of tapenade. Actual calories will vary.
Nutrition Facts
Olive Tapenade
Serving Size
1 ounce
Amount per Serving
Calories
66
% Daily Value*
Fat
7
g
11
%
Saturated Fat
1
g
5
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
5
g
Sodium
300
mg
13
%
Potassium
13
mg
0
%
Carbohydrates
1
g
0
%
Fiber
1
g
4
%
Sugar
0.2
g
0
%
Protein
0.3
g
1
%
Vitamin A
68
IU
1
%
Vitamin C
1
mg
1
%
Calcium
11
mg
1
%
Iron
0.1
mg
1
%
* Percent Daily Values are based on a 2000 calorie diet.
