Easy Tapenade
Total Time
10 minutes
Prep Time
10 minutes
Rating
5 out of 5 stars
(73)
Ingredients
1 1/2 cups
- 1 cup Castelvetrano olives, pitted*
- ½ cup Niçoise or Kalamata olives, pitted*
- ¼ cup lightly packed fresh flat-leaf parsley (thin stems are ok)
- 1 tablespoon drained capers
- ¼ cup extra virgin olive oil
- 2 medium cloves garlic, pressed or minced
- 1 tablespoon lemon juice
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Preparation
Chef’s notes
*Safety note/how to pit olives:
Even if buying pitted olives, check to ensure each olive has actually been pitted (sometimes they sneak through). To pit olives with ease, place several olives on a cutting board, then press a sturdy, large liquid measuring cup or jar down over them. The olives will break into pieces, making it easy to remove the pits.
No food processor? Finely chop the solid ingredients by hand, then stir all of the ingredients together in a bowl.