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mixed tapenade in white bowl square

Mixed Olive Tapenade - Anchovy free

Ana | Claudia's Table
This lemony Mixed Olive Tapenade is so on the mark. Bright with lemon juice and zest, the Kalamata and Castelvetranos shine in this perfectly blended mix. 
5 from 2 votes
Prep Time 10 mins
Processing 5 mins
Total Time 15 mins
Course Appetizer
Cuisine American, French
Servings 12
Calories 77 kcal

Equipment

  • food processor

Ingredients
  

  • 1/2 cup Castelvetrano olives pitted, water cured
  • 1 cup Kalamata olives pitted, water cured
  • 3 tbsp capers drained
  • 2 cloves garlic fresh, peeled
  • 1/2 lemon zest of half a lemon
  • 1/4 cup olive oil extra virgin
  • lemon juice fresh, squeeze of
  • pinch pepper fresh ground

Instructions
 

  • In a food processor bowl, place pitted olives, 2 fresh cloves of garlic, zest of half a lemon, squeeze of lemon juice, pinch of pepper and 3 tbsp of drained capers. 
  • Through the food processor feed tube, add some of the olive oil, pulse, and repeat.
  • Continue to repeat until you have a desired consistency. I prefer to have an even consistency with my tapenade for versatility.
  • Remove from food processor bowl and place in container with tight fitting lid.
  • Will keep refrigerator for up to two weeks.

Notes

Nutrition

Serving: 2tbspCalories: 77kcal

Nutritional information is calculated online and should be used as a guide.

Keyword appetizer, green olive tapenade, kalamata olive tapenade, low carb, Mediterranean Diet

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