Kalamata Olive Tapenade
- 2 cups castlevetrano olives pitted
- 1 whole garlic cloves
- 1 cup olive oil
Calories: 98kcalCarbohydrates: 3gProtein: 1gFat: 10gSaturated Fat: 1gSodium: 1050mgPotassium: 29mgFiber: 2gSugar: 1gVitamin A: 265IUVitamin C: 1mgCalcium: 35mgIron: 1mg
How to make Castelvetrano olive tapenade
- Place olives and garlic, into a food processor. Puree for 15 seconds and then start adding the oil in a steady stream while the processor is still running. You probably won't need to season the tapenade because of the saltiness of all the all the ingredients. Take the olives out of a the processor and place in a bowl. Drizzle a little more olive oil on top if desired. Serve and enjoy!