Olive Tapenade

Looking for a quick and fancy appetizer to serve your guest? Try my easy recipe for homemade olive tapenade. This recipe takes 5 minutes to make, and even better you can make it ahead of time and pull it out of the refrigerator once guest arrive.

Course Sauce

Cuisine American

Prep Time 10

Total Time 10

Servings servings

Calories 122kcal

Author Katie

Ingredients

½ cup Mezzetta Italian Castelveterano Whole Green Olives pitted
½ cups Mezzetta Sliced Greek Kalamata Olives
1 tablespoon anchovy paste
1 small clove garlic
1 tablespoon capers
1 tablespoon fresh parsley
1 tablespoon freshly squeezed lemon juice
2 tablespoons extra-virgin olive oil

Instructions

Using an olive pitter, pit the ½ cup of Mezzetta Italian Castelveterano Whole Green Olives.
Place the pitted olives, Kalamata olives, anchovy paste, garlic clove, capers, fresh parsley, lemon juice and 1 tablespoon of extra-virgin olive oil in a blender. Begin to blend until almost smooth (about 30 seconds). Add in the remaining tablespoon of olive oil while blending.
Place in a dish and serve immediately or refrigerate (covered) until ready to serve to guest.

Notes

The texture is totally up to you. Some like it super smooth but my family prefers a bit of texture.

Nutrition