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Wickedly Good Black Olive Tapenade

Wickedly Good Black Olive Tapenade for Your Homemade Feast

This wickedly good black olive tapenade is a simple yet impressive appetizer, perfect for any gathering.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: APPETIZERS
Cuisine: Mediterranean
Calories: 60
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Tapenade
  • 1 cup pitted black olives the star of this wickedly good black olive tapenade, ensuring a deep and robust flavor.
  • 2 tablespoons capers adds a briny tang that complements the olives beautifully.
  • 2 cloves garlic, minced enhances the overall taste with a lovely aromatic kick.
  • 2 tablespoons fresh lemon juice brightens the tapenade and balances the flavors perfectly.
  • 1/4 cup olive oil provides richness and smoothness for easy spreading.
  • 1 teaspoon fresh rosemary, chopped infuses a fragrant, earthy note that elevates the dish.
  • Salt and pepper to taste essential for enhancing all the flavors and ensuring a well-rounded taste.
For Serving
  • Crusty bread slices the perfect vehicle for scooping up this luscious tapenade, adding a satisfying crunch.

Equipment

  • food processor

Method
 

Preparation Steps
  1. In a food processor, toss in the pitted black olives, capers, minced garlic, lemon juice, olive oil, and fresh rosemary.
  2. Pulse the mixture until it reaches a coarse paste consistency, pausing occasionally to scrape down the sides.
  3. Sprinkle in salt and pepper, adjusting to your preference. Give it one last quick mix and taste.
  4. Transfer the tapenade into a bowl and serve it alongside crusty bread slices.
  5. Optional: Drizzle a little extra olive oil on top before serving for added richness.

Nutrition

Serving: 1tablespoonCalories: 60kcalCarbohydrates: 3gProtein: 1gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3.5gSodium: 200mgPotassium: 80mgFiber: 1gVitamin A: 20IUVitamin C: 2mgCalcium: 30mgIron: 0.5mg

Notes

Store your tapenade in an airtight container for up to 5 days, or freeze it in a sealed freezer bag for up to 3 months.

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