Olive tapenade recipe

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  • Yield: 375 grams
  • Total Time: 30 Minutes


  • 150 g pitted kalamata olives
  • 2 tablespoons capers
  • 3 tablespoons extra-virgin olive oil
  • 2 cloves garlic
  • small handful fresh flat-leaf parsley leaves
  • Slices of fresh carrot, cucumber, or Rainbow Root Vegetable Chips
How to Make It
  1. Place the olives, capers, olive oil, garlic and parsley in a blender or food processor. Blend on low speed for a few seconds, until a thick paste forms. If it is too thick, add an extra tablespoon of olive oil.
  2. Serve with fresh vegetable slices or root vegetable chips and a few extra parsley leaves.

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