Olive Tapenade Recipe without Anchovies

This Olive Tapenade Recipe works well on flatbread, focaccia, and even frittata. Check out how versatile it is.

Course Side Dish

Cuisine French, Italian, Mediterranean, tuscany

Prep Time 5 minutes

Total Time 5 minutes

Servings people

Calories 83kcal

Ingredients

1/2 pound Kalamata olives pitted
1 clove garlic minced
1 tablespoon basil chopped
1 teaspoon rosemary chopped
4 tablespoons grapeseed oil drissled
1 tablespoon black pepper cracked
1 whole lemon zested
2 tablespoons lemon juiced
1 tablespoon capers

Instructions

In a food processor add Kalamata olives and garlic and capers
pulse on medium for 15 seconds
transfer to mixing bowl
fold in, chopped basil, lemon zest, lemon juice, chopped rosemary, black pepper.
drizzle grapeseed oil to coat.

Notes

Some recipes call for anchovies. If this is up your alley, be sure to lightly rinse canned anchovies under cold water. Anchovies unless specified are always marinated in a brine. Lightly washing them will remove most of the salt. Keep in mind most commercial Kalamata olives are soaked in a brine too, this will also alter the sodium level for those who are salt-conscious.

Nutrition