Easy Green Olive Tapenade

This simple green olive tapenade recipe is an easy, savory spread you can make in about five minutes! Serve with crostini or use as a sandwich topping! Makes about a cup.

Course Condiment

Cuisine American, Mediterranean

Prep Time 5

Total Time 5

Servings 2-tbsp servings

Calories 68kcal

Author Caroline Lindsey

Ingredients

5 oz Spanish olives pitted, no pimentos
5 oz Castelvetrano olives pitted
1-2 tablespoons olive oil
2 teaspoons lemon juice freshly squeezed
2 teaspoons capers
1 clove garlic minced
1/4 teaspoon red pepper flakes

Instructions

Add Spanish and Castelvetrano olives, 1 tablespoon olive oil, lemon juice, capers, garlic, and red pepper flakes to a mini food processor. Pulse until finely chopped, scraping down the sides when necessary.
5 oz Spanish olives, 5 oz Castelvetrano olives, 1-2 tablespoons olive oil, 2 teaspoons lemon juice, 2 teaspoons capers, 1 clove garlic, 1/4 teaspoon red pepper flakes
Add up to an additional 1 tbsp olive oil if desired to get your desired level of moisture. Taste and add additional red pepper flakes if desired. You can keep it finely chopped or pulse further for more of a paste, if you want.
Spoon into a clean jar and store, refrigerated, for up to two weeks. Enjoy on sandwiches, turkey and chicken burgers, on crackers or crostini, or any other way you can think of! If serving as an appetizer with crostini (as pictured), drizzle with a little olive oil before serving, if desired.

Nutrition