Description
Olive Tapenade with Sun-Dried Tomatoes
Ingredients
1 cup Kalamata olives, pitted
1/2 cup green olives, pitted
1/4 cup sun-dried tomatoes (packed in oil), chopped
2 tbsp capers, rinsed
2 garlic cloves
3 tbsp olive oil
1 tbsp fresh parsley, chopped (plus more for garnish)
1 tsp lemon juice
Salt & pepper to taste
Directions
Combine Ingredients: Add Kalamata olives, green olives, sun-dried tomatoes, capers, garlic, parsley, and lemon juice to a food processor.
Blend: Pulse until the mixture is finely chopped but still has some texture. Avoid over-blending to keep it chunky.
Add Olive Oil: While pulsing, drizzle in the olive oil until combined. Adjust salt and pepper to taste.
Serve: Transfer to a serving bowl, garnish with fresh parsley, and serve with crusty bread, crackers, or as a topping for grilled chicken or fish.
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
Servings: 6
Calories: 120 kcal per serving
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