Black Olive Tapenade Recipe

2015-11-04
black olive tapenade recipe
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  • Yield : 1 cup
  • Servings : 16
  • Prep Time : 5m
  • Cook Time : 0m
  • Ready In : 5m

Nutritional Info

This information is per serving.

  • Calories

    36
  • Total Fat

    3.7g
  • Saturated Fat

    0.5g
  • Cholesterol

    1mg
  • Sodium

    118mg
  • Potassium

    9mg
  • Total Carbohydrates

    0.8g
  • Protein

    0.3g
  • Vitamin A

    1%
  • Vitamin C

    1%
  • Calcium

    1%
  • Iron

    2%
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Black olive tapenade recipe is a perfect appetizer or tapas recipe.

It is easy, can be made ahead and delivers a lot of flavor in each bite.

Whip up a batch of this delectable tapenade the day before and enjoy almost effortless entertaining.

Black Olive Tapenade Recipe

diabetic recipevegetarian labelgluten free labelvegan labellow carb label

Ingredients

  • 5 1/2 ounces (150 g) pitted black olives
  • 6 fresh basil leaves
  • 2 garlic cloves, coarsely chopped
  • 3 anchovy fillets 1 teaspoon capers, rinsed
  • 1 tablespoon parsley, chopped
  • 1 teaspoon lemon juice
  • 3 tablespoons extra virgin olive oil
  • pepper to taste

This recipe is SO simple to make, but so fantastic that everyone will think you must have a secret gourmet grocer you buy from.

Method

Step 1

Simply place the olives, basil, garlic, anchovies, capers, parsley and lemon juice in a food processor and grind until it forms a paste. With the motor running, slowly add the olive oil until you reach the desired consistency, which is a fairly thick, but easily spreadable paste.

Add freshly ground black pepper to taste if you want.

This recipe makes 1 cup.

This is a simple appetizer recipe that packs a real punch in terms of flavor. Serve it simply with slices of fresh crusty Italian bread baguette or ciabatta bread.

Add a couple of fresh basil leaves and a whole black olive or two for extra color and a beautiful presentation.

Cover and refrigerate the tapenade until ready to serve. It’s best if you bring it back to room temperature before serving it.

This wonderful black olive tapenade will keep in an airtight container in the fridge for a week.

I know that everyone seems to hate anchovies. It seems to be on the top of many people’s “don’t like” list along with liver and lima beans. Don’t omit the anchovies in this recipe though. They add an extra bit of flavor and saltiness that you need here and you won’t even be able to tell that there are anchovies in the recipe. Just a wonderful rich, well rounded flavor. Promise.

An olive tapenade is a wonderful tapas recipe.

What are tapas?

In Spain, a variety of small dishes are often eaten as an appetizer or light meal instead of one large “pulled together” meal. That tradition has spread around the world and we can all enjoy wonderful tapas recipes right at home.

Black olive tapenade is a favorite and as you can see, so easy to replicate at home. The next time you have a get together consider a variety of tapas, or small plates, instead of a sit down meal. My friends always love it when I do tapas.

This recipe suits most diets. It is gluten free, vegan, low carb and makes a great diabetic appetizer recipe. It fits in perfectly with a Mediterranean diet too, of course.

I think you will really enjoy this one.

This olive tapenade recipe is one of our delicious but easy appetizer recipes. Find them here.

If you like this recipe, please take a moment to Pin it to Pinterest, Tweet about it, Like it on Facebook and leave a comment below. Thanks a lot.

black olive tapenade recipe


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