Olive Tapenade Recipe

Rich olive tapenade is a great appetizer that can be made up to 1 week ahead. Olives and olive oil are loaded with healthy fats. Try this tapenade with whole grain crackers or toasted baguette slices.

Ingredients

  • 3/4 pound pitted black olives, such as Kalamata, Niçoise or Gaeta
  • 2 oz capers, drained and rinsed
  • 2 cloves garlic, minced
  • 1 tsp Dijon mustard
  • 1 bay leaf, finely chopped
  • 3 Tbsp chopped fresh parsley
  • 1/4 tsp crushed red pepper flakes
  • 3 Tbsp lemon juice
  • 1 tsp red wine vinegar
  • 1 Tbsp brandy
  • 1/4 cup extra-virgin olive oil
  • chopped tomatoes and parsley, for garnish, optional

Directions

  1. Combine all ingredients except olive oil, tomatoes and parsley for garnish in the bowl of a food processor and pulse to combine well. Continue to process, slowly adding the oil, until mixture is coarsely puréed.
  2. Refrigerate, covered, for up to 1 week. When ready to serve, top with chopped tomatoes and parsley, if desired.

Nutrition Facts

Serving Size

Amount Per Serving

Calories
50
% Daily Value*
  • Total Fat
    5g
    8%
  • Saturated Fat
    0
    0%
  • Cholesterol
    0
    0%
  • Sodium
    257mg
    11%
  • Total Carbohydrate
    2g
    1%
  • Dietary Fiber
    1g
    4%
  • Sugars
  • Protein
    0
    0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calories needs.