Description
A vibrant and flavorful Mediterranean olive tapenade featuring Kalamata and Castelvetrano olives, capers, garlic, and lemon zest, blended into a chunky spread perfect for serving with toasted baguette or fresh veggies. This easy no-cook recipe offers a bright, savory appetizer packed with rich olive oil and herbs.
Ingredients
Scale
Tapenade Ingredients
- 1 cup pitted Kalamata olives
- 1 cup pitted Castelvetrano olives
- 3 oil-packed anchovy filets (optional)
- 1 large garlic clove
- 1 tablespoon water-packed capers, drained and rinsed
- 1 teaspoon chopped thyme leaves
- Black pepper, to taste
- 1 teaspoon lemon juice
- 1/4 cup extra virgin olive oil
- Zest of 1 lemon
To Serve
- French baguette, cut into slices and lightly toasted, or sliced veggies for a gluten-free option
Instructions
- Combine Ingredients: Place the pitted Kalamata and Castelvetrano olives, anchovy filets (if using), garlic clove, drained capers, chopped thyme, a pinch of black pepper, and lemon juice into a small food processor fitted with a blade. Secure the lid.
- Pulse to Chop: Pulse the mixture a few times until the olives and other ingredients are finely chopped but not pureed, maintaining a chunky texture.
- Incorporate Olive Oil: Slowly drizzle in the extra virgin olive oil while pulsing a few additional times. This will help create a loose, spreadable sauce consistency.
- Transfer and Garnish: Spoon the olive tapenade into a small serving bowl and sprinkle the lemon zest evenly over the top to add a bright citrus aroma and flavor.
- Serve: Present the tapenade alongside toasted baguette slices or fresh vegetables for dipping, making it a delightful appetizer or snack.
Notes
- To make this tapenade vegan, omit the anchovy filets.
- For a gluten-free option, serve the tapenade with fresh crudité instead of bread.
- If you don’t have a food processor, finely chop the ingredients and then use a mortar and pestle to pound them into a coarse paste.
- You can also finely mince the ingredients and press them with the side of a knife on a cutting board to create the tapenade texture.
- Store any leftovers in an airtight container in the fridge for up to 3 days.
Nutrition
- Serving Size: 2 tablespoons (about 30g)
- Calories: 80
- Sugar: 0.5g
- Sodium: 260mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 5mg
