Nutrient Dense Olive Tapenade

Originating in the Mediterranean tapenade is made with olives, anchovies, capers, garlic and herbs – nutrient density at its best!

Olives are rich essential minerals calcium, magnesium, iron, potassium, zin and copper, polyphenols and omega-9 fatty acids that can help benefit heart, brain and mood.
Protein-packed anchovies are rich in omega-3 fatty acids and micronutrients – selenium, calcium, magnesium, vitamins B12, B6, A, K and more.Combined with garlic and herbs this is nutrient density at it’s best.

Use black olives or green olives only. Mix and match herbs. Use sun-dried tomatoes or not. You an also skip the anchovy, but it will give it a boost of flavor and nutrients.

Serving options

• Make a “tapenade board” with veggie crudites and sliced quality bread for a special occasion.
• Spread on cooked chicken breasts or roasted fish fillets
• Use in wraps
• Add as a generous dollop to green salads
• Swirl a spoonful into soup
• Use as a snack with veggies and rice cakes or seed crackers
• Add it to avocado toast

Nutrient Dense Olive Tapenade

Print Recipe

• CourseAppetizers, Dips and Spreads
• CuisineMediterranean

Servings	Prep Time
6 about 1 1/2 cups	15 minutes

Servings Prep Time 6 about 1 1/2 cups 15 minutes

Nutrient Dense Olive Tapenade Print Recipe CourseAppetizers, Dips and Spreads CuisineMediterranean Servings Prep Time 6 about 1 1/2 cups 15 minutes Servings Prep Time 6 about 1 1/2 cups 15 minutes

Ingredients

• 1/4 cup extra-virgin olive oil
• 1 cup kalamata olives pitted
• 1 cup small green olives pitted
• 1/4 cup sun-dried tomatoes in olive oil drained (optional)
• 1 tablespoon capers
• 1 garlic clove
• 1 anchovy fillet
• 2 tablespoon chopped fresh basil leaves
• 2 tablespoon chopped fresh flat-leaf parsley leaves
• 1 tablespoon chopped fresh oregano or thyme leaves
• 2 - 4 tablespoons filtered water optional

Adjust servings: about 1 1/2 cups

Units:MetricUS Imperial

Instructions

1. in a food processor, place olive oil and 1 cup kalamata olives. Using the pulse button, process until coarsely chopped and well blended.
2. Add 1/2 cup green olives, and pulse until blended, add remaining 1/2 cup and blend. If it is too thick, add 1 tablespoon water a time as you continue to pulse.
3. Add remaining ingredients and pulse slowly
4. Make it chunky or smooth, as you prefer.
5. Refrigerate in a covered container. Use as needed.

Recipe Notes

To prepare ahead:
Tapenade will keep up to 1 week, refrigerated, in a covered container.

Modified from
Epicurious: Black and Green Olive Tapenade

Share this Recipe