Description
A flavorful and vibrant Green Olive Tapenade made with Castelvetrano olives, fresh herbs, and a hint of citrus zest, perfect for any gathering.
Ingredients
Scale
- 10 ounces Pitted Castelvetrano Olives, drained (about 3 cups)
- 1 to 2 garlic cloves, finely grated or minced
- 1 1/2 cups fresh herbs, chopped (basil, cilantro, Italian parsley)
- 1 tablespoon lemon zest, chopped
- 1 teaspoon dried oregano
- 1 cup extra virgin olive oil
- Salt to taste
- Fresh black pepper to taste
- 1/4 to 1 teaspoon Aleppo chili flakes (or red pepper flakes)
- 1 to 2 teaspoons red wine vinegar (or lemon juice, to taste)
Instructions
- Chop the Castelvetrano olives to your preference or pulse in a food processor, taking care not to puree them.
- In a medium bowl, combine the sliced olives, garlic, fresh herbs, lemon zest, oregano, olive oil, salt, black pepper, and chili flakes. Mix until well combined.
- Taste and adjust flavors as desired (garlic, salt, pepper, chili flakes, and vinegar).
- Serve the tapenade as an appetizer with crusty bread, bruschetta, or crackers.
- If making ahead, mix everything except fresh herbs a few days in advance and stir in just before serving.
Notes
This tapenade can be stored in the fridge for up to 3 days. Use high-quality ingredients for the best flavor.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 1g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
Keywords: olive tapenade, appetizer, Mediterranean, vegan, Castelvetrano olives, fresh herbs
