Ingredients
Tapenade
- 1 cup Kalamata olives, pitted
- 1 cup green olives, pitted
- 2 garlic cloves, minced
- ½ cup flat leaf parsley, minced
- ½ cup capers
- 1 tablespoon extra virgin olive oil
- 2 tablespoons lemon juice (start with juice of half a lemon)
Instructions
- Chop olives and garlic: Finely chop the Kalamata and green olives and place them into a medium bowl. Mince the garlic cloves finely and add them to the bowl with the olives.
- Add parsley and capers: Mince the flat leaf parsley and add it along with the capers into the bowl. Stir everything together to combine all the ingredients evenly.
- Dress with olive oil and lemon juice: Drizzle the mixture with 1 tablespoon of extra virgin olive oil and lemon juice starting with the juice of half a lemon. Stir and taste the tapenade; add more lemon juice if desired for brightness.
- Serve: Transfer the tapenade to a serving bowl and present with homemade pita chips, crackers, or crunchy vegetables like red bell peppers for a low-carb option.
Notes
- This tapenade can be made ahead and refrigerated to let the flavors meld together.
- For a smoother texture, pulse the ingredients in a food processor instead of chopping by hand.
- Adjust lemon juice to taste for your preferred level of acidity.
- Pair with crusty bread or crudités for serving variety.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Gluten Free
