Easy Tapenade
Ingredients
-
1
cup
Castelvetrano olives, pitted
-
½
cup
Niçoise or Kalamata olives, pitted
-
¼
cup
fresh flat-leaf parsley, lightly packed
-
1
tablespoon
drained capers
-
¼
cup
extra virgin olive oil
-
2
medium cloves
garlic, pressed or minced
-
1
tablespoon
lemon juice
Instructions
- Combine all ingredients in a food processor.
- Pulse briefly about 10 times, then scrape down the sides.
- Pulse 5 to 10 more times until well chopped but not pureed.
- Serve as desired and store leftovers in the refrigerator.
Nutrition Facts (estimated)
Servings
1 ½ cups
Calories
250
Total fat
22g
Total carbohydrates
10g
Total protein
2g
Sodium
300mg
Cholesterol
0mg
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