Ingredients
Olives and Vegetables
- 1 cup Kalamata olives, pitted
- 1 cup green olives, pitted
- 2 garlic cloves, minced
- ½ cup flat leaf parsley, minced
Other Ingredients
- ½ cup capers
- 1 tablespoon extra virgin olive oil
- 2 tablespoons lemon juice (start with juice from half a lemon and adjust to taste)
Instructions
- Chop Olives and Prepare Mixture: Finely chop both the Kalamata and green olives and place them into a medium mixing bowl. Add the minced garlic and chopped flat leaf parsley to the bowl, then stir thoroughly to combine all the ingredients evenly.
- Add Olive Oil and Lemon Juice: Drizzle the olive oil and lemon juice over the olive mixture. Begin with the juice of half a lemon, then taste the tapenade and add additional lemon juice if desired for brightness and acidity.
- Serve: Transfer the tapenade to a serving bowl and serve immediately. Pair it with homemade pita chips, crackers, or crunchy fresh vegetables such as red bell peppers and celery for a refreshing contrast.
Notes
- Make sure to pit the olives before chopping to avoid bitterness and ensure smooth texture.
- For a smoother texture, you can pulse the ingredients briefly in a food processor instead of chopping by hand, but still keep some texture for best mouthfeel.
- This tapenade can be refrigerated in an airtight container for up to 5 days; flavors will deepen over time.
- Feel free to customize with a pinch of red pepper flakes for a mild heat if desired.
- Use fresh lemon juice for best flavor; bottled lemon juice can alter the taste.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Low Carb
