Green Olive Tapenade

5 from 2 votes

Olive tapenade is an easy french accompaniment originating in the region of Provence. This is not only easy to make, but the flavors are fantastic!i Tapenade also has a long shelf life because the majority of the ingredients are cured or preserved.

Castelvetrano olives are on the sweeter side of olive and not overly salty where you feel like your mouth is getting raw from the amount of salt you are consuming. Castelvetrano olives are probably one of my favorite olives because of their creaminess.

I love the fact that you can simply put it on a piece of bread and basically make a meal of it. Add a piece of cheese to the bread and it doesn't get much better than that. Simply pleasures is what good eating is all about and here is the recipe for castelvetrano olive tapenade.

Ingredients

6 people

Kalamata Olive Tapenade

2 cups castlevetrano olives pitted
1 whole garlic cloves
1 cup olive oil

Nutritional information

Calories: 98kcalCarbohydrates: 3gProtein: 1gFat: 10gSaturated Fat: 1gSodium: 1050mgPotassium: 29mgFiber: 2gSugar: 1gVitamin A: 265IUVitamin C: 1mgCalcium: 35mgIron: 1mg

Prep Time 5

Cook Time 5

Total Time 10

Servings 6 people

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!