🌿 Green & Black Olive Tapenade (Low-oil) Recipe 🌿
If you’re craving a burst of Mediterranean flavors in a spread that’s both savory and tangy, then this Green & Black Olive Tapenade is your go-to recipe! 🫒🍋🧀 Perfect for spreading on toast, dipping with crackers, or adding a zing to your favorite dishes, this low-oil version is a delightful treat. Best of all, it’s ready in a jiffy, making it an ideal last-minute addition to your table!
🕒 Cooking Times
| Preparation | Total |
|---|---|
| 10 mins | 10 mins |
🛒 Ingredients
- 1 cup black olives, drained
- 1 cup green olives, drained
- 5 cloves garlic, minced
- 1 tablespoon anchovy paste (or 1 chopped anchovy)
- 1 1/2 tablespoons capers, rinsed
- 2 tablespoons lemon juice
- 1 tablespoon parmesan cheese, grated
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Freshly ground pepper, to taste
- 1 tablespoon olive oil (or more, to preference)
- Optional: 6-8 sun-dried tomatoes packed in oil, excess oil pat dry
📝 Instructions
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Prep the Olives: Begin by emptying the black olives into a strainer, allowing them to drain completely. Transfer the drained black olives to a food processor.
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Green Olive Prep: Repeat the draining process with the pimiento-stuffed green olives, and then the capers. Ensure to rinse the capers while in the strainer to avoid adding excessive salt to the tapenade.
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Garlic Infusion: In a small bowl, combine the lemon juice and minced garlic. Press the garlic cloves into the lemon juice and mix well.
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Combine Ingredients: Add the lemon juice and garlic mixture to the food processor containing the olives and capers.
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Add Flavor: To the same processor bowl, include the anchovy paste (or chopped anchovy), grated parmesan cheese, dried oregano, dried basil, and a generous amount of freshly ground pepper.
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Pulse Away: Cover the food processor and pulse the ingredients until coarsely chopped. This step ensures a chunky texture that’s perfect for spreading.
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Drizzle with Olive Oil: With the food processor running at low speed, slowly drizzle in the tablespoon of olive oil. If desired, you can add more olive oil, but a single tablespoon is often sufficient and keeps the tapenade low in oil content.
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Optional Addition: For an extra burst of flavor, consider adding 6-8 pieces of sun-dried tomatoes packed in oil. Before adding them to the processor, pat the excess oil off the tomatoes with a paper towel.
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Serve & Enjoy: Transfer the finished tapenade to a serving dish. This versatile spread pairs wonderfully with toast, crackers, or focaccia. You can also use it as a flavorful ingredient in various recipes. For a delightful combination, try it with Havarti cheese!
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Storage Tip: Any leftover tapenade can be stored in an airtight container in the refrigerator for up to a week. Remember to bring it to room temperature before serving for the best flavors!
So, whether you’re hosting a gathering, craving a quick snack, or looking to elevate your meals, this Green & Black Olive Tapenade is sure to be a hit! 🌿🍋🧀 Dive into the Mediterranean goodness and savor each delectable bite!
