Olive Tapenade Recipe without Anchovies
Servings: 12 Servings
Ingredients
- 1 ½ cups pitted olives packed in brine drained (Kalamata and Castelvetrano varieties work well)
- 2 tablespoons capers drained
- ⅛ cup white onion roughly chopped (or 1 small shallot)
- 2 small garlic cloves pressed or minced
- 1 tablespoon freshly squeezed lemon juice
- ¼ cup olive oil
- Salt to taste (optional)
Instructions
- Drain the olives and capers well, then pat the olives dry with a paper towel. Give each olive a light squeeze to check for any missed pits.1 ½ cups pitted olives packed in brine, 2 tablespoons capers
- Place the olives, capers, onion, garlic, and lemon juice in a food processor. Pulse until finely chopped and a coarse paste forms, scraping down the sides as needed.⅛ cup white onion, 2 small garlic cloves, 1 tablespoon freshly squeezed lemon juice
- With the food processor running, slowly drizzle in the olive oil. Stop when the tapenade is as chunky or smooth as you like.¼ cup olive oil
- Taste, and season with salt if needed.
- Serve at room temperature with pita chips, vegetables, or toasted baguette slices.Salt
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.
- Store leftovers in the fridge for 1 week or freeze for up to 3 months.
Nutrition Facts
Olive Tapenade Recipe without Anchovies
Serving Size
1 ounce
Amount per Serving
Calories
66
% Daily Value*
Fat
7
g
11
%
Saturated Fat
1
g
5
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
5
g
Sodium
300
mg
13
%
Potassium
13
mg
0
%
Carbohydrates
1
g
0
%
Fiber
1
g
4
%
Sugar
0.2
g
0
%
Protein
0.3
g
1
%
Vitamin A
68
IU
1
%
Vitamin C
1
mg
1
%
Calcium
11
mg
1
%
Iron
0.1
mg
1
%
* Percent Daily Values are based on a 2000 calorie diet.
