Description
This Mediterranean Olive Tapenade is a delicious addition to any dish and is the perfect way to add a Mediterranean flavor to your meal.
Ingredients
Units
Scale
- 1 cup kalamata olives, pitted
- 1 cup green olives, pitted (or mixed olives - whatever you prefer)
- 1/2 cup tightly packed sundried tomatoes in oil, drained
- 2 heaping tbsp capers
- 1/4 cup finely chopped fresh parsley
- 2 tbsp finely chopped fresh oregano
- 1 clove garlic, grated
- 1/4 cup extra virgin olive oil
- 1/2 lemon, juiced
- 1/2 tsp freshly ground black pepper
Instructions
- Chop the kalamata olives, green olives, sundried tomatoes, and capers. You can chop them roughly or finely, depending on the texture you prefer. Alternatively, you can do this in a food processor but for more texture, I highly recommend chopping everything yourself.
- Add the chopped olives, sundried tomatoes, and capers to a mixing bowl with chopped fresh parsley and fresh oregano.
- Grate in one clove of garlic using a microplane (or add minced garlic if you don’t have a microplane grater).
- Add olive oil, freshly squeezed lemon juice, and black pepper.
- Toss everything together until well combined.
- Serve the tapenade with crackers or toasted bread as an appetizer, and add it to salads, bowls, or as a garnish for dips.
Notes
Storing: Store any leftovers in an airtight container in the fridge for up to 4 days.