Ingredients for Black Olive Tapenade
- Pitted Black Olives
- Greek Olives
- 2 tablespoons capers
- Garlic Cloves
- Dried Thyme
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- Fresh Ground Pepper
- Fresh Parsley
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How to Make Black Olive Tapenade
- Combine 1 cup pitted Kalamata olives, 2 tablespoons capers, 2 cloves garlic, 1 teaspoon fresh thyme leaves, and 1 tablespoon Dijon mustard in a food processor.
- Pulse until olives are coarsely chopped but still retain some texture.
- Add 2 tablespoons olive oil and process until a coarse paste forms. Scrape down the sides as needed.
- Transfer the tapenade to a medium mixing bowl.
- Stir in 1 tablespoon lemon juice and freshly ground black pepper to taste.
- Add 2 tablespoons chopped fresh parsley and gently fold to combine.
- Taste and adjust seasoning as needed. Add more lemon juice, pepper, or olive oil to preference.
- Serve immediately with toasted baguette slices or your favorite crackers. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
24 g
Sugar
0g
Fat
2g
Carbs
1g
