Green Olive Tapenade
A delicious spread made with olives, avocado oil, capers, and more!
Equipment
- Measuring cups/spoons
- Food processor
Ingredients
- 1 cup pitted Kalamata olives
- 1/4 cup pitted green olives
- 2 tablespoons of drained capers
- 1 small clove of garlic minced
- 2 tablespoons of chopped fresh basil leaves
- 2 tablespoons of avocado oil or olive oil*
- 1 tablespoon of lemon juice
- 1/4 teaspoon of dried oregano- optional
- Black pepper to taste
- *Note- olive oil will give your green oil tapenade a sightly different flavor then avocado oil will. Olive oil has a bolder taste then avocado oil but it should still taste delicious with either oil.
Instructions
- First, add olives, capers, garlic, basil, avocado oil, lemon juice, and oregano to a food processor.
- Then, pulse the food processor a few times, carefully scraping down the sides of the food processor as needed.
- Once the ingredients in the tapenade are finely chopped together, add black pepper to taste and mix.
- Lastly, serve with pita chips, or your favorite crackers, and enjoy!
Notes
How to store tapenade
Again, tapenade can be stored in the fridge for 5-7 days. Here are some tips for maximum freshness:
Drizzle a thin layer of oil on top of tapenade before sealing the container. This will help prevent oxidation and preserve the flavor.
Use an air tight, glass container for storage.
Be sure to stir your green olive tapenade before serving because natural separation can occur.
Can I freeze tapenade?
Absolutely! Green olive tapenade can be frozen for up to 2 months. You can either use an ice cube tray or small freezer-safe container(s). To thaw, simply place in the fridge overnight and then take it out the next day and stir before enjoying.
Ingredient variations
Avocado oil-> olive oil
Green olives-> you could just use all Kalamata olives. Just replace the green olive amount with more Kalamata olives. Or black olives, but the taste will be a little different.
Lemon juice-> lime juice