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Quick & Easy Mediterranean Olive Tapenade
Make a delicious olive tapenade in minutes! This classic Mediterranean spread combines olives, capers, garlic, and olive oil for a flavorful appetizer.
Prep:
5 minutes
|
Cook:
1 minute-Blending
6 servings
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Easy
Ingredients
4 cloves garlic
2 anchovies (optional), in olive oil, no additives
2 Tbsp. capers
1 ¼ cup Katamala olives, pitted
2 tsp. oregano, dried
⅓ cup olive oil
Parsley for garnish, (optional)
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4 cloves garlic
2 anchovies (optional), in olive oil, no additives
2 Tbsp. (30 ml) capers
1 ¼ cup (200 grams) Katamala olives, pitted
2 tsp. (10 ml) oregano, dried
⅓ cup (80 ml) olive oil
Parsley for garnish, (optional)
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Rating
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Dietary Therapies
Dietary Requirements
Meal Type
Occasion
-
Applicances
Cuisine
Disease state
-
Instructions
- Gather and prep ingredients. Begin by setting up your food processor with the standard ‘S’ blade attachment.
- Add in garlic, anchovies (if using), and capers. Pulse until minced (4-5 times).
- Add in olives, oregano, and olive oil. Process on high for 10-15 seconds or until all ingredients are finely minced and resemble dip. If you don’t have a food processor, you can simply finely chop everything with a cutting board and chef’s knife.
- Scoop into a serving bowl and top with a sprig of parsley. Serve alongside the vegetables of your choice, and enjoy!
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Nutritional Info
Storage
Refrigerate any leftovers for up to 3 days.
Notes
- Be sure not to salt this dip as the olives and anchovies are already salty.
- Anchovies are optional, but really add a great flavor and saltiness, I promise you don’t actually taste them!
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