Ingredients
Tapenade Ingredients
- 1 cup Kalamata Olives (160g), pitted
- 2 Tablespoons Capers
- 3 Tablespoons Olive Oil
- 1 teaspoon Red Wine Vinegar
- ½ Tablespoon Crushed Garlic
- 1 Tablespoon Lemon Juice
- 2 Tablespoons Fresh Parsley, chopped
- ½ teaspoon Dried Oregano
- ⅛ teaspoon Salt
- ⅛ teaspoon Black Pepper
Instructions
- Combine Ingredients: Add all the ingredients to a food processor, ensuring that the olives are pitted and clean to prevent damage to the blades.
- Pulse to Chunky Paste: Pulse the mixture several times until it forms a chunky paste. Be careful not to over-process; the texture should remain slightly coarse to retain bite and flavor.
- Scrape and Mix: Stop regularly and scrape down the sides of the processor bowl to ensure even mixing of all ingredients.
- Serve or Store: Transfer the tapenade to a bowl for immediate use or store it in a covered container in the refrigerator. It will keep fresh for up to 2 weeks.
Notes
- Check the olives to make sure no pits are left, even if using pitted olives, to protect your food processor blades.
- This recipe yields about 1 cup of tapenade, with each serving approximately ¼ cup.
- Store leftovers in a sealed container in the fridge; it remains fresh for up to 2 weeks.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: Blending
- Cuisine: French
- Diet: Vegan
