Description
A classic Olive Tapenade recipe featuring a vibrant blend of green and Kalamata olives, fresh parsley, garlic, and a hint of Dijon mustard. This savory Mediterranean spread is perfect for serving with crusty bread, crackers, or as a flavorful addition to sandwiches and salads.
Ingredients
Scale
Ingredients
- 1 cup green olives, pitted and drained
- 1 cup Kalamata olives, pitted and drained
- 2 tablespoons fresh parsley, roughly chopped
- 2 garlic cloves, peeled
- 3 tablespoons extra virgin olive oil
- 1 tablespoon white wine vinegar
- 1 teaspoon Dijon mustard
- 1/2 teaspoon dried oregano
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Prepare the Ingredients: Drain the green and Kalamata olives thoroughly to remove any excess liquid. Peel the garlic cloves and roughly chop the fresh parsley to ensure even blending in the tapenade.
- Add to Food Processor: Place the drained green olives, Kalamata olives, garlic, chopped parsley, extra virgin olive oil, white wine vinegar, Dijon mustard, and dried oregano into a food processor bowl.
- Pulse Until Combined: Pulse the mixture several times, stopping occasionally to scrape down the sides of the food processor bowl. Continue until the ingredients are finely chopped and well combined with a slightly chunky texture, not completely smooth.
- Season to Taste: Taste the tapenade and add salt and freshly ground black pepper as needed. Pulse once or twice more to incorporate the seasoning evenly throughout the mixture.
- Serve: Transfer the prepared olive tapenade to a serving bowl. Lightly drizzle with extra virgin olive oil and garnish with additional parsley if desired. Serve with crusty bread, crackers, or as a complement to your favorite dishes.
Notes
- For a smoother texture, pulse longer, but avoid over-processing to maintain some chunkiness.
- Tapenade can be stored in an airtight container in the refrigerator for up to 5 days.
- Try adding capers or anchovies for additional depth of flavor if desired.
- Use gluten-free crackers or bread to keep the recipe gluten-free.
- This tapenade is vegan and vegetarian friendly.
