Original tapenade usually has black olives in it, I find that this is much better using green! Trust me, you won't be able to stop yourself from keeping your spoon out of this.Plan ahead this needs to chill overnight before serving, yeah right...I can say that you will have at least half of this eaten before the next day arrives LOL! This is fantastic on crostini or crackers. You can cut the recipe in half if desired.
My Private Note
Units: US | Metric
- 1In a processor combine olives, anchovies, garlic and capers; process using on/off turns until coarsley chopped.
- 2Add in the oil and process again until mixed.
- 3Add in the lemon juice and cayenne; process until combined.
- 4If you prefer a smoother tapenade, then process longer (I prefer a chunkier texure).
- 5Transfer tapenade to a bowl; cover and refrigerate overnight or up to 5 days.
- 6*NOTE* you can add in salt if desired but I don't think you will need to, as this is salty already.
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Nutritional Facts for Green Olive Tapenade
Serving Size: 1 (823 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 814.5
- Calories from Fat 742
- Total Fat 82.4 g
- Saturated Fat 11.5 g
- Cholesterol 38.5 mg
- Sodium 5261.6 mg
- Total Carbohydrate 10.7 g
- Dietary Fiber 7.7 g
- Sugars 1.4 g
- Protein 15.7 g