Ingredients
Olives and Capers
- 1 (6.25 oz) jar pitted country mix olives
- 1 (6 oz) can pitted black olives
- A couple spoonfuls of pimento-stuffed manzanilla olives
- 1/2 of a 4 oz jar capers
Additional Ingredients
- Zest of 1 lemon
- 3 tablespoons fresh or dried parsley
- Extra-virgin olive oil (amount as needed to achieve desired consistency)
Instructions
- Drain and prepare ingredients: Drain the olives and capers thoroughly to avoid excess liquid in the tapenade. Place all the drained olives and capers into the bowl of a food processor.
- Add lemon zest and parsley: Add the zest of one lemon and three tablespoons of fresh or dried parsley to the food processor. These ingredients add brightness and herbaceous notes to the spread.
- Pulse to combine: Process the ingredients for a few seconds, chopping and blending them together until they are finely mixed but not pureed to a paste.
- Incorporate olive oil: While pulsing occasionally, drizzle in extra-virgin olive oil to moisten the mixture. Continue until the tapenade reaches a moist, spreadable consistency, but not too runny.
- Serve: Transfer the tapenade to a serving bowl and enjoy it as a flavorful accompaniment to bread, crackers, or as a topping for bruschetta with cheese and sundried tomatoes.
Notes
- Use any combination of olives you prefer — all green, all black, or a mix.
- If jarred country mix olives aren’t available, substitute with kalamata, green Queen, and manzanilla olives.
- Adjust caper quantity to control the saltiness of the tapenade.
- For a delicious tapenade bruschetta, spread on baguette slices, top with mozzarella or goat cheese, a sundried tomato piece, and chopped fresh basil, then broil until the cheese melts.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: Blending
- Cuisine: Mediterranean
- Diet: Vegetarian
