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–+ servings
olive tapenade in a white dish drizzled with olive oil

Olive Tapenade Recipe

Prep Time: 5 minutes
Servings: 4
Calories: 170kcal
Author: Maureen Abood
This zippy olive spread is perfect for crackers, baguettes, and your next gathering. Simple, salty, and versatile.
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US Customary - Metric

Equipment

Ingredients

  • 1 1/2 cups pitted olives mix of kalamata and green olives
  • 1 tablespoon capers drained and rinsed
  • 2 cloves garlic
  • 5 leaves fresh mint plus more for garnish
  • 1 tablespoon lemon juice
  • 3 tablespoons extra virgin olive oil

Instructions

  • In the bowl of a food processor, add the olives, capers, garlic, mint, and lemon juice. Pulse several times, until the olives are finely chopped.
  • Add two tablespoons of the olive oil and pulse briefly, until combined but still with some texture (not completely smooth). Spoon the tapenade into a serving dish, drizzle with olive oil and garnish with more mint, and serve.

Nutrition

Calories: 170kcal | Carbohydrates: 3g | Protein: 1g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Sodium: 846mg | Potassium: 32mg | Fiber: 2g | Sugar: 0.4g | Vitamin A: 205IU | Vitamin C: 2mg | Calcium: 30mg | Iron: 0.4mg
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