You’re in the kitchen, chopping up olives and garlic for your 5-minute Olive Tapenade recipe. The smell of fresh basil fills the air as you mix in some salt to taste. You grab a handful of almonds and pine nuts, toast them on the stovetop until they are just golden brown, then add them into your tapenade mixture along with some chopped parsley leaves. Your mouth is watering already!
The weather has been so nice lately that it’s hard not to spend all day outside with the kids at the park or hanging out by the pool. But when lunchtime rolls around it’s time to come inside and make something delicious like this easy olive tapenade recipe – quick enough for even busy moms to
prep: 5 mins total: 5 mins Servings: 8 Yield: 8 servings
freshly ground black pepper to taste
½ cup olive oil
1 (5 ounce) jar pitted Kalamata olives, drained
1 (6 ounce) jar pitted green olives, drained
½ teaspoon salt
½ cup flat-leaf parsley
3 cloves garlic, or more to taste
1 (2 ounce) jar capers, drained
½ teaspoon dried oregano
1 tablespoon lemon juice
Combine green olives, Kalamata olives, capers, olive oil, parsley, garlic, lemon juice, salt, oregano, and pepper in a food processor. Pulse 5 to 10 times until all ingredients are chopped and well combined.
Per Serving: 199 calories; protein 0.9g; carbohydrates 3.1g; fat 20.9g; sodium 1151mg.