Here’s a recipe for a simple olive tapenade that pairs well with fresh-cut veggies, crackers, fresh sourdough for a quick snack.
Olives and their oil are staples of the Mediterranean diet, known to be one of the more health-promoting ways of eating on the planet. Olives are a good source of vitamin E, iron, calcium and are loaded with antioxidants. They have been shown to improve the health of your heart and may contribute to a variety of benefits, such as lower cholesterol and blood pressure.
You can also add this simple olive tapenade on top of a salad, pizza, sandwich or wraps. It also pairs well when mixed with hummus or baked in mushroom caps with a little goat cheese. Get creative and see what you can come up with.
Time: 10 minutes
Ingredients
- 1 1/2 cups mixed olives, pitted
- 1/4 cup lightly packed fresh flat-leaf parsley
- 1 tablespoon drained capers
- 1/4 cup extra virgin olive oil
- 2 medium cloves garlic, pressed or minced
- 1 tablespoon lemon juice
Instructions
- Combine all ingredients in a food processor and pulse until your desired consistency is reached.
- Usually, 10-15 times is enough. You may need to scrape down the sides halfway through.
Notes
- Store in an airtight container and keep refrigerated.
- It’s great served on crackers or fresh sourdough, salad, pizza, sandwiches or wraps, and also makes your hummus next level.
As always if you make this recipe I’d love you know how you enjoyed it. You can find me on Facebook or Instagram @kyleyoungnutrition
