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
- 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
- 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.
- 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.