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Olive tapenade in a beige bowl garnished with a lemon wedge and with crackers around the bowl.

Mediterranean Olive Tapenade

  • Author: Veronika | thehealthfulideas
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 4-6 1x
  • Category: Appetizer
  • Method: No-cook
  • Cuisine: Mediterranean
  • Diet: Vegan

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

  1. 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.
  2. Add the chopped olives, sundried tomatoes, and capers to a mixing bowl with chopped fresh parsley and fresh oregano.
  3. Grate in one clove of garlic using a microplane (or add minced garlic if you don’t have a microplane grater).
  4. Add olive oil, freshly squeezed lemon juice, and black pepper.
  5. Toss everything together until well combined.
  6. 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.

Nutrition

  • Serving Size:
  • Calories: 239
  • Sugar: 0.8 g
  • Sodium: 634.2 mg
  • Fat: 23.3 g
  • Saturated Fat: 3.2 g
  • Trans Fat: 0 g
  • Carbohydrates: 10.7 g
  • Fiber: 3.6 g
  • Protein: 1.7 g

Keywords: tapenade, mediterranean tapenade

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