Green Olive Tapenade

A flavorful Green Olive Tapenade takes just a few minutes to make, and it is a great topping for snacks, chicken recipes, and more.

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Course: Dips and Spreads

Cuisine: American

Prep Time: 5

Total Time: 5

Servings:

Author: Jennifer Stewart

3 cups mixed green olives pitted, I used green cocktail, Castelvetrano, and manzanilla
2 tablespoons capers drained
2 large garlic cloves roughly chopped
2 teaspoons oregano dried
1/4 cup fresh parsley stems removed
juice of 1/2 lemon
1/3 cup extra virgin olive oil

Drain the olives. Do not rinse.
In a food processor bowl, add the olives, capers, garlic, oregano, parsley, and olive oil.
Pulse to roughly chop the ingredients. Scrape down the sides of the bowl.
Pulse again until desired texture is reached.
Remove from the food processor and transfer to a serving bowl or container.
Stir in lemon juice.
Store in refrigerator until ready to enjoy.

If you don’t have a food processor, you can coarsely chop all the ingredients and enjoy!
Make sure the olives are pitted. You don’t want to bite into a pit.
It’s best served at room temperature. The olive oil will change texture if too cold.
The addition of toasted pine nuts can add a little extra texture if you like.
Toss this in some freshly cooked pasta for a quick and easy meal!
Switch out a few of the green olives for Kalamata olives for a color contrast.
Sun dried tomatoes are a great addition to this recipes. Color and flavor!