Description
This salty, briny olive tapenade recipe comes together in just a few minutes and is the perfect party appetizer, sandwich topper, hummus enhancer or pizza sauce base.
Ingredients
Scale
- 6 oz. jar manzanilla olives, drained
- 6 oz. jar pitted Kalamata olives, drained
- 1/4 cup fresh roughly chopped parsley
- 2–3 cloves garlic
- 1/4 cup olive oil
- 2 teaspoons white wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon dried oregano
- Kosher salt
- fresh cracked pepper
Instructions
- Add all ingredients to a food processor.
- Pulse until everything is well minced and combined, scraping sides as needed.
- Season to taste with salt and pepper.
- Transfer to a serving dish and garnish with fresh chopped parsley.
- Serve with crostini or regular sliced French baguette and enjoy!
Notes
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: Food Processor
- Cuisine: Mediterranean
Nutrition
- Serving Size: 2 tablespoons
- Calories: 118
- Sugar: 0.2 g
- Sodium: 367 mg
- Fat: 12.5 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 2.6 g
- Fiber: 0.5 g
- Protein: 0.5 g
- Cholesterol: 0 mg
Keywords: olive tapenade, vegan, appetizer, Mediterranean