Olive Tapenade
Bursting with flavor, this 10-minute Kalamata spread is easy to make and irresistible. This recipe has no anchovies or capers and is naturally vegan, just full of salty, briny, Mediterranean taste.
Servings: 2 cups
Ingredients
- 1 and 1/4 cups Kalamata olives
- 1/4 cup pine nuts
- 2 Tablespoons fresh parsley
- 1 Tablespoon lemon juice
- 1/2 teaspoon kosher salt
- 1-2 cloves garlic minced
- 1-2 Tablespoons olive oil
Instructions
- Add olives, pine nuts, parsley, lemon juice, salt, and garlic to the bowl of a food processor or small blender. Blitz on high speed until finely chopped.1 and 1/4 cups Kalamata olives, 1/4 cup pine nuts, 2 Tablespoons fresh parsley, 1 Tablespoon lemon juice, 1/2 teaspoon kosher salt, 1-2 cloves garlic
- Drizzle in the olive oil, with the motor running if possible. Continue to process until the dip reaches your desired consistency. (We like it very smooth but you may prefer it with larger bits.) Sample and add extra salt to taste.1-2 Tablespoons olive oil
- Serve with crackers, crostini, veggies, or as a sandwich spread.
Notes
- This recipe yields about 2 cups of spread, which goes a long way. We keep it tightly covered in the fridge and enjoy it over the course of several weeks, unless we're serving it for guests, in which case it usually disappears in one night!