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tapenade made from green olives, garlic, anchovies, almonds and capers blended in a stone dish with breadsticks and focaccia bread
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Green Olive Tapenade

Tapenade is a garlicky and salty dip from Provence made from olives, garlic, anchovies, almonds and capers.
Course Appetizer
Cuisine French, Italian
Keyword almond, anchovy, bread, capers, dip, garlic, lemon, no cook, nuts, olive, olive oil, tapenade
Prep Time 15 minutes
Cook Time 0 minutes
Servings 6
Calories 147kcal

Ingredients

  • 1 slice white bread, torn into chunks
  • 2 garlic cloves, crushed
  • ½ cup pitted green olives, I use Castelvetrano olives
  • 2 oil-packed anchovy fillets
  • ⅓ cup almonds
  • 1 tablespoon oil packed capers, drained and rinsed
  • 2 teaspoons chopped flat-leaf parsley
  • ¼ cup extra-virgin olive oil
  • 2 teaspoons lemon juice
  • Freshly ground black pepper
US Customary - Metric

Instructions

  • Add the bread, garlic, olives, anchovies, almonds, capers and parsley to the bowl of a food processor.
  • Pulse until the ingredients are coarsely chopped. Then, while the food processor is running, slowly add the olive oil, until the tapenade becomes smooth. Stir in the lemon juice and season with pepper.
  • Serve at room temperature with toasted baguettes or crackers. Store in an airtight container topped with a thin layer or olive oil for up to a week.

Nutrition

Calories: 147kcal | Carbohydrates: 4g | Protein: 2g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.003g | Cholesterol: 1mg | Sodium: 282mg | Potassium: 67mg | Fiber: 1g | Sugar: 1g | Vitamin A: 50IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 1mg