Green Olive Tapenade
This vegan Green Olive Tapenade recipe is a powerhouse of flavors from capers, garlic, and olives, thanks to our friends at California Ripe Olives! It adds a rich, salty punch with a touch of spice and zest to any dish. This 5-minute French specialty makes the perfect spread for crusty bread and crisp crostini, and gives pasta, salads, soups, and entrees an instant unique flavor boost.
Servings: 4 -6
Calories: 175kcal
Equipment
Ingredients
- 1 can whole or sliced California green olives 15-ounce,, drained
- 1 tablespoon capers drained
- 1 large garlic cloves
- 1 tablespoon olive oil optional
- 1 to 2 tablespoons flat-leaf parsley optional
- ¼ to ½ teaspoon red chili flakes optional
- ½ tablespoon lemon juice optional
Instructions
- Place the olives, capers, garlic cloves, and optional ingredients into a food processor and pulse 8 to 10 times, until it turns into a chunky tapenade.
Notes
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Drain Ingredients: Drain the olives and capers thoroughly, and dry the parsley well after rinsing. This will prevent a soggy Tapenade.
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Adjust Consistency: If you like your Tapenade smoother and less chunky, pulse a few more times until you achieve the right consistency. You can add more olive oil if the mixture becomes too dry.
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Reduce Saltiness: If you prefer it less salty, drain the olives and capers and soak them for a few hours in cold water. This will gradually reduce the saltiness out of them.
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Add More Nuts: Give this spread another layer of flavor and texture by adding pine nuts into the mix!
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Add More Herbs: You can also use other herbs that you like. Basil, mint, and cilantro are good options.
Nutrition
Calories: 175kcal | Carbohydrates: 4g | Protein: 1g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Sodium: 1575mg | Potassium: 55mg | Fiber: 3g | Sugar: 1g | Vitamin A: 507IU | Vitamin C: 2mg | Calcium: 55mg | Iron: 1mg
