Easy Tapenade
Easy tapenade is a fresh French olive spread made by pulsing pitted olives, capers, garlic and parsley until chunky and bright. It comes together in a food processor and keeps refrigerated for up to two weeks.
Total
10 minServings
1Easy tapenade is a fresh French olive spread made by pulsing pitted olives, capers, garlic and parsley until chunky and bright. It comes together in a food processor and keeps refrigerated for up to two weeks.
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In the bowl of your food processor, combine all of the ingredients (pitted olives, parsley, capers, olive oil, garlic and lemon juice). Pulse briefly about 10 times, then scrape down the sides of the jar.
Pulse 5 to 10 more times until well chopped, but not pureed, or until you reach your desired texture. Serve as desired. Store leftovers in the refrigerator for up to 2 weeks.
Store leftovers in an airtight container in the refrigerator for up to 2 weeks.
food processor
No, the recipe calls for pre-pitted olives. Using pitted Castelvetrano and Niçoise or Kalamata varieties saves time and effort.
Store leftovers in the refrigerator for up to 2 weeks in an airtight container.
Yes. Finely chop the olives, capers and parsley with a knife, then mix with the remaining ingredients. A food processor just speeds up the process.
Pulse briefly (10 times) then scrape, then pulse 5–10 more times until well chopped but still textured. Stop before it becomes a smooth puree to keep the tapenade chunky.
Yes. Adjust the blend to taste—using all green olives will make it less briny, while all dark olives will be richer and earthier.
