Olive Tapenade

Olive Tapenade

This olive tapenade recipe is delicious when served over chicken cutlets or as a sophisticated compliment to white fish. Not only is it simple to create, but the versatility of olive tapenade allows for you to experiment with it in a wide variety of dishes. Create it as a snack, an appetizer, a marinade, or a side dish. Olives contain heart-healthy monounsaturated fatty acids and are a delicious and decadent way to increase the healthy fat content in your diet. This olive tapenade recipe is a fantastic topping for our Grain-Free Herbed Focaccia Bread. It can keep for several weeks in an air-tight container stored in the fridge.

Yields6 Servings
Prep Time20 minsTotal Time20 mins

 ¼ cup fresh flat leaf parsley
 ¼ cup fresh basil
 2 cloves garlic
 1 oz sun-dried tomatoes
 1 cup Kalamata olives, pitted
 1 cup large green olives, pitted
 2 tbsp capers
 juice of 1/2 lemon
 3 tbsp extra virgin olive oil

1

Rough chop fresh herbs, sun-dried tomatoes and garlic.

2

Add all ingredients to a food processor until rough chopped.

Nutrition Facts

Servings 6

Ingredients

 ¼ cup fresh flat leaf parsley
 ¼ cup fresh basil
 2 cloves garlic
 1 oz sun-dried tomatoes
 1 cup Kalamata olives, pitted
 1 cup large green olives, pitted
 2 tbsp capers
 juice of 1/2 lemon
 3 tbsp extra virgin olive oil

Directions

1

Rough chop fresh herbs, sun-dried tomatoes and garlic.

2

Add all ingredients to a food processor until rough chopped.

Olive Tapenade

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