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 5minutes
Total Time 5minutes
4tablespoons grapeseed oildrissled
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.
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.