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Tapenade In a Brown Bowl with Bread Slices and Olives

Tapenade

Servings: 8 (makes about 1.25 cups)
Prep Time: 5 mins
Total Time: 5 mins
This flavorful tapenade is easy to make, and works well as an appetizer or accompaniment for roasted meats.

Ingredients

  • 1 cup castelvetrano olives pitted
  • 1/2 cup lecino olives pitted
  • 1/4 cup lightly packed fresh Italian parsley leaves
  • 3 tbsp extra virgin olive oil (high-quality)
  • 1 large garlic clove minced
  • 1/2 tsp crushed red pepper flakes

Instructions

  • Place all ingredients into a food processor and pulse until well chopped, but not pureed.
  • Store leftovers in the refrigerator for up to 2 weeks.

Notes

Feel free to use other types of high-quality olives in this recipe. You can use any mix of olives totaling 1.5 cups.

Nutrition

Calories: 56kcal, Fat: 6g, Sodium: 264mg, Potassium: 11mg, Vitamin A: 195IU, Vitamin C: 1.7mg, Calcium: 11mg, Iron: 0.2mg