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–+ servings
tapenade toasts overhead

Olive Tapenade Recipe

Course Appetizers
Cuisine French
Prep Time 5 minutes
1 minute
Total Time 6 minutes
Servings 6
Calories 75
Author Christina Conte
A quick and easy olive based appetizer.

Equipment

Ingredients

  • 1 cup olives Kalamata olives, or green pitted, or Manzanilla (separately or mix as desired - see notes)
  • 1 Tbsp capers (if using capers in salt, soak them for about 10 minutes so they're not too salty)
  • 2 Tbsp extra virgin olive oil (be sure to use good quality oil)
  • 1 anchovy (optional - but try to add a little anchovy for flavor)
US Customary - Metric

Instructions

  • Place all of the ingredients into a small food processor.
  • Process until the ingredients have the texture you prefer.
  • If you like a smooth spread, continue to process for more time.
  • Serve as desired.

Notes

  • Use all black olives for black olive tapenade, all green olives for green olive tapenade or a mix of both types if you prefer a blend.
  • This tapenade will keep in your fridge for over a week.
  • Do not freeze tapenade.

Nutrition

Serving: 2Tbsp | Calories: 75kcal | Carbohydrates: 1g | Protein: 0.4g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 0.4mg | Sodium: 389mg | Potassium: 13mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 91IU | Vitamin C: 0.1mg | Calcium: 13mg | Iron: 0.2mg
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