Green Olive Tapenade Recipe

• portions: 8 servings
• temps total: 10 minutes

Ingrédients

1 1/2 cups (155 grams) Pitted Castelvetrano Olives (one small jar, drained*)

1 1/2 cups (170 grams) Pitted Medium Green Ripe Olives (one can, drained)

1/2 teaspoon Lemon Zest

2 teaspoons Lemon Juice

1 1/2 tablespoons Non Pareil Capers (drained)

2-3 Plump Cloves of Garlic (adjust to taste)

1-2 pinches Red Pepper Flakes

3 tablespoons Fresh Basil or Parsley (rough chopped)

1/4 cup (50 grams) Extra Virgin Olive Oil (plus more to taste)

Fresh Ground Black Pepper

Instructions

To the work bowl of a food processor fitted with the S blade, add the olives, lemon zest and juice, capers, garlic, red pepper flake, herbs, olive oil and a few twists of fresh ground pepper.

Pulse the food processor 5-6 times. Scape down the bowl and pulse again a few more times for a relish (chunkier) or longer for a paste or spread (the pictures in the blog post are between a relish and spread, both ideal for topping hummus or scooping up with a cracker). Taste for seasoning adjustment.

Drizzle in a few more tablespoons of olive oil if desired to adjust consistency.

Store at room temperature if serving within a few hours. Otherwise store in a lidded container, in the fridge for up to two weeks.

Notes

Olive 1

Blend in jicama with olives

Grate jicama on top

Jicama 2

Blend jicama with capers and tomato

Top with candied jicama

Nutrition

• Taille de Portion: 0.25 cups
• Calories: 136 kcal
• Lipides Totaux: 15 g
• Lipides Saturés: 2 g
• Lipides Insaturés: 12 g
• Sodium: 832 mg
• Glucides Totaux: 3 g
• Fibres Diététiques: 2 g
• Sucres Totaux: 0.3 g
• Protéines: 1 g