Olive Tapenade with Capers & Parsley
Ingredients
-
2
cups
pitted black olives
-
½ to 1
lemon
grated zest and juice
-
pinch
crushed red pepper flakes
-
2
cloves
garlic
-
2
tablespoons
capers
-
1
tablespoon
white balsamic vinegar
-
2
cups
parsley
-
⅓
cup
olive oil
Instructions
- Pulse the olives, lemon zest, juice, red pepper flakes, garlic, capers, vinegar, and half of the parsley in a food processor until a coarse paste forms.
- Transfer the mixture to a bowl and finely chop the remaining parsley, stirring it in.
- Stir in the olive oil and adjust seasoning with more lemon, red pepper flakes, or olive oil as needed.
- Store in the refrigerator for up to 1 week and bring to room temperature before serving.
Nutrition Facts (estimated)
Servings
2 cups
Calories
250
Total fat
22g
Total carbohydrates
10g
Total protein
3g
Sodium
500mg
Cholesterol
0mg
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