Mediterranean Olive Tapenade

🫒 Mediterranean Olive Tapenade

Ingredients:

• 1 cup Kalamata olives, pitted

• ½ cup green olives, pitted

• 2 tablespoons capers, drained

• 2 cloves garlic, minced

• 2 tablespoons fresh lemon juice

• 3 tablespoons extra virgin olive oil

• 1 tablespoon fresh parsley, chopped

• ½ teaspoon dried oregano

• ¼ teaspoon black pepper

• (Optional) 2–3 anchovy fillets for extra savory flavor

Instructions:

1. Combine ingredients:
   Add olives, capers, garlic, lemon juice, parsley, oregano, and anchovies (if using) into a food processor.

2. Pulse until coarse:
   Blend in short bursts until the mixture is finely chopped but not completely smooth.

3. Add olive oil:
   While pulsing, drizzle in the olive oil until the tapenade reaches your desired consistency.

4. Taste and adjust:
   Add a bit more lemon juice or pepper to balance flavors as needed.

5. Serve:
   Transfer to a bowl and serve with toasted bread, crackers, or as a topping for fish, pasta, or grilled chicken.

Serving Ideas:

• Spread on toasted baguette slices for an appetizer.

• Mix into pasta or salads for a Mediterranean twist.

• Use as a dip with pita chips or vegetables.

• Pair with cheese platters or grilled meats.

💬 Q&A 

Q1: Can I make it without a food processor?
Yes! Just finely chop everything by hand using a sharp knife for a rustic texture.

Q2: How long can it be stored?
Keep it in an airtight jar in the fridge for up to 7 days. Drizzle a little olive oil on top to keep it fresh.

Q3: Are anchovies necessary?
No — they’re optional! But they add a deep, umami flavor. Vegans can skip them easily.

Q4: Can I freeze olive tapenade?
Yes. Store in a freezer-safe container for up to 2 months. Thaw in the fridge before serving.

Q5: What kind of olives are best?
A mix of Kalamata and green olives gives the best balance of salty, tangy, and fruity flavors.