Green Olive Tapenade (Pesto, No Anchovies)
Green olive tapenade is a savory, flavorful paste or spread or dip that takes only five minutes to whip up. Delicious with a hint of umami, this recipe is made with fresh parsley and is without anchovies and without oil. A delicious paste, appetizer, dip, or spread.
Servings: 8
Calories: 54kcal
Equipment
- food processor or blender
- measuring cups and spoons
- 2-cup storage container
- strainer, to rinse capers
Ingredients
- 2 cups green olives Buy pitted and with no stuffing
- 1 teaspoon capers, rinsed
- 1 cup flat leaf parsley
- 2 tablespoon lemon juice
- 2 cloves garlic
Optional
- 2 tablespoon olive oil
Instructions
Prep
- Drain the olives whether you bought them in jars or cans.
- Rinse the capers.
- Peel and chop 2 garlic cloves.
- Chop parsley roughly.
Make olive tapenade
- Add all ingredients to a food processor or a blender that purees pastes. Process for about 1-2 minutes. The texture will be chunky.2 cups green olives, 1 teaspoon capers, rinsed, 1 cup flat leaf parsley, 2 tablespoon lemon juice, 2 cloves garlic
- If you don't want the paste to be oil-free, add 2 tablespoons of olive oil here and process briefly again.2 tablespoon olive oil
- Keep refrigerated in air-tight container; lasts about a week
Video
Notes
Olive oil. Add a light virgin olive oil to the food processor for a richer, smoother flavor.
Miso paste. You can boost the umami flavor by adding 1 tablespoon of white miso paste to the recipe while processing.
Nutrition
Calories: 54kcal | Carbohydrates: 2g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 4g | Sodium: 538mg | Potassium: 63mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 765IU | Vitamin C: 12mg | Calcium: 30mg | Iron: 1mg
