Transport yourself to the Mediterranean with this delicious green olive tapenade. Bursting with bold flavors and vibrant colors, this versatile spread is a staple in Mediterranean cuisine, adding a burst of savory goodness to everything from sandwiches to pasta dishes. Here’s how to make it.
Ingredients:
- 1 cup of pitted green olives, drained
- 2 cloves of garlic, minced
- 2 tablespoons capers, drained
- 2 anchovy fillets (optional)
- 1 tablespoon fresh lemon juice
- 2 tablespoons extra virgin olive oil
- 1 tablespoon chopped fresh parsley
- 1/2 teaspoon dried oregano
- Pinch of red pepper flakes (optional)
- Salt and pepper, to taste
Instructions:
- In a food processor, combine the pitted green olives, minced garlic, capers, anchovy fillets (if using), and fresh lemon juice. Pulse the mixture several times until it is coarsely chopped and combined.
- With the food processor running, gradually drizzle in the extra virgin olive oil until the tapenade reaches your desired consistency. You may need to scrape down the sides of the food processor with a spatula as needed.
- Add the chopped fresh parsley, dried oregano, a pinch of red pepper flakes (if using), and a pinch of salt and pepper to the tapenade. Pulse a few more times to incorporate the seasonings.
- Taste the tapenade and adjust the seasoning, adding more salt, pepper, or lemon juice as needed. Transfer the tapenade to a serving bowl or jar, cover, and refrigerate for at least 30 minutes to allow the flavors to meld together.
- Serve the tapenade as a spread on crusty bread or crackers, or use it as a flavorful topping for grilled meats, fish, or vegetables. Enjoy the tangy and aromatic goodness of homemade green olive tapenade, and savor the taste of the Mediterranean in every bite.
