Place the olives, capers, onions, garlic, and lemon juice in a food processor.
1 ½ cups pitted olives, 2 tablespoons capers, ⅛ cup white onion, 2 garlic cloves, 1 tablespoon freshly squeezed lemon juice
Pulse until well mixed and a paste forms. With the food processor still running, drizzle in the olive oil. Scrape down the sides as needed; taste, and season with salt (optional).
¼ cup olive oil, kosher salt
Serve at room temperature with pita chips, vegetables, or toasted baguette slices.
Notes
*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 ounce of tapenade. Actual calories will vary.*For more information, tips, and answers to frequently asked questions, please refer to the post.