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Olive Tapenade
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5 from 5 votes

Olive Tapenade

This Olive Tapenade can be served as a dip, a spread, a topping, and other applications. It’s also healthy and very quick to make.
Prep Time5 minutes
Cook Time0 minutes
Passive Time0 minutes
Servings: 2 cups
Author: Francine Lizotte
Course: Appetizer/Mezze, Condiments
Cuisine: French
Keyword Dairy Free, Gluten Free, Healthy, Holidays & Events, Quick & Easy, Snacks, Vegan & Vegetarian

Ingredients

  • 3/4 cup stuffed Queen green olives
  • 3/4 cup black olives, pitted
  • 1/2 cup roasted red peppers tips & tricks
  • 1 large clove garlic, halved
  • 1/2 tbsp. capers, rinsed and drained
  • 1 tbsp. freshly squeezed lemon juice tips & tricks
  • 1 tbsp. extra virgin olive oil tips & tricks
  • 1/2 tsp. mild paprika
  • freshly ground black pepper, to taste (I always use mixed peppercorns)
  • 1 tbsp. parsley tips & tricks

Directions

  • In the bowl of a food processor, add stuffed green olives, black olives, roasted red peppers, garlic, capers, and lemon juice.
  • Pulse a few times until the ingredients are roughly chopped. Clean the sides of the bowl.
  • Add oil, paprika and black pepper. Pulse again for a few seconds before cleaning the sides of the bowl.
  • Add parsley and pulse once again; taste and adjust the seasonings if needed.