Artichoke and Olive Tapenade
This flavorful artichoke and olive tapenade is a perfect appetizer or spread for sandwiches and crackers.
Ingredients - Serves 6
- Black pepper - To taste
- Salt - To taste
- Extra virgin olive oil - 2 tablespoons
- Lemon juice - 1 tablespoon
- Fresh parsley - 1/4 cup, chopped
- Garlic cloves - 2
- Green olives - 1/2 cup, pitted
- Kalamata olives - 1/2 cup, pitted
- Artichoke hearts - 1 can (14 oz), drained
Let's Get Started
- In a food processor, combine the artichoke hearts, Kalamata olives, green olives, garlic cloves, fresh parsley, lemon juice, and extra virgin olive oil.
- Pulse until the mixture reaches your desired consistency. You can leave it chunky or blend until smooth.
- Taste and season with salt and black pepper as needed.
- Transfer the tapenade to a serving bowl and refrigerate for at least 1 hour to allow the flavors to meld together.
- Serve the artichoke and olive tapenade with crackers, bread, or as a spread for sandwiches.
Dietary Info
- Dish Type: Appetizer
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Calories: 120
- Fat: 8g
- Carbs: 10g
- Protein: 2g
- Sodium: 300mg
- Sugar: 2g
