Green Olive Tapenade

This delicious spread showcases Italian Castelvetrano olives, fresh garlic, vibrant citrus and herbs, and rich olive oil over sliced bruschetta finished with pistachio and roasted red pepper.

Course Appetizer

Cuisine Mediterranean

Prep Time 5

Total Time 5

Servings

Calories 85kcal

Author Amee

Ingredients

2 cups green olives pitted and drained (castelvetrano olives recommended)
1 clove garlic chopped
1 tbsp lemon juice
1 tsp lemon zest I use the zest of one whole lemon
1 tbsp capers drained
1/2 cup fresh basil
1 tbsp fresh parsley
1/2 cup extra virgin olive oil
kosher salt and pepper to taste
1/3 cup pistachios shelled (this is an optional garnish, but amazing!)
*optional: sliced roasted red peppers and toasted bruschetta slices for serving.

Instructions

Add the olives, garlic cloves, lemon juice & zest, capers, fresh basil & parsley, to a food processor.
Pulse a few times to chop.
Add the olive oil and pulse a few more times until everything is finely minced and thoroughly combined—taste before adding salt and pepper.
Spread tapenade over top of fresh toasted or grilled bruschetta slices topped with pistachios and a roasted red pepper garnish. Enjoy!

Notes

You can use bottled lemon juice in a pinch, but I highly recommend that you use the zest and juice from a fresh lemon.
If the mixture is too thick, very slowly add a tad more olive oil to the food processor and pulse once or twice to combine.
You don't want to puree the olives. The goal is pulsing just until everything is minced and combined.
Olives are SALTY (in a good way), so be sure to taste the mixture before adding salt.

Nutrition