Olive Tapenade with Capers
Salty, briny, spicy, full of lively charm, olive tapenade is a fabulous appetizer with crackers, crostini or dipping veggies. It's also a wonderful sandwich spread, or pasta sauce--an all-around piquant condiment. Makes about 1 cup, 12 to 16 servings
Servings: 12 servings
Calories: 38kcal
Ingredients
- 2 cloves garlic
- 1 cup pitted Greek olives, drained , mostly Kalamata
- 1 tablespoon capers , rinsed and drained
- 1 teaspoon grated lemon zest , optional
- 2 tablespoons extra virgin olive oil
- ½ teaspoon red pepper flakes
Instructions
- With the motor of the food processor running, mince the garlic by dropping it through the feed tube. Process until it is very fine.
- Add the olives, rinsed capers, lemon zest, olive oil and red pepper flakes. Pulse on and off until the olives are finely chopped.
Notes
Be sure to rinse the capers.
Nutrition
Serving: -33g | Calories: 38kcal | Carbohydrates: 1g | Protein: 0.2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Sodium: 195mg | Potassium: 9mg | Fiber: 0.4g | Sugar: 0.1g | Vitamin A: 70IU | Vitamin C: 0.2mg | Calcium: 7mg | Iron: 0.1mg