Caper and olive tapenade

Prep: 10 mins Cook: 0 mins Difficulty: Easy Serves: 6
kcal fat saturates carbs
155 15g 2g 3g
sugars fibre protein salt
0g 2g 1g 1.5g

There’s something timelessly delightful about a versatile spread that can elevate any appetizer or snack. That’s exactly what the Caper and Olive Tapenade does for me. Growing up on the West Coast with the bountiful freshness of Californian produce, and fused with my Gujarati roots, I’ve always sought out recipes that blend robust flavors with healthy ingredients. This tapenade is a stellar representation of that quest, bridging the culinary traditions of the Mediterranean with the sun-soaked essence of California.

Caper and Olive Tapenade

A Nutrient-Packed Powerhouse

What truly captivates me about this Caper and Olive Tapenade is its nutritional profile. Olives are rich in heart-healthy monounsaturated fats, and they offer a good dose of vitamin E, which is known for its antioxidant properties. Capers, those tiny yet potent flavor bombs, are high in quercetin, a type of antioxidant that has anti-inflammatory benefits. Let’s not forget garlic—a well-known immune booster—and lemon juice, which provides a refreshing zest while delivering a healthy dose of vitamin C.

Endless Pairing Possibilities

This tapenade is incredibly versatile. Spread it on a crusty baguette for a simple, yet flavorful appetizer. It pairs wonderfully with cheese boards and can even be used as a topping for grilled chicken or fish. For a more traditional take, consider using it in a Niçoise salad or as a briny counterpoint in a Mediterranean pasta salad. The blend of black and green olives ensures a balanced taste that isn’t overly salty but perfectly piquant.

Every bite of this Caper and Olive Tapenade takes me on a delicious journey, reminding me of the warm days spent near the Pacific and the vibrant flavors of my family’s kitchen. It’s a recipe that not only satisfies but also nourishes, making it a beloved staple in my household.

What You’ll Need

  • 1 cup pitted black olives
  • 1/2 cup pitted green olives
  • 2 tablespoons capers, drained and rinsed
  • 2 cloves garlic, minced
  • 2 tablespoons fresh lemon juice
  • 1/4 cup olive oil
  • 1 tablespoon fresh parsley, chopped
  • 1 teaspoon fresh thyme, chopped
  • 1/2 teaspoon black pepper
ALLERGENS: Olives, Capers, Garlic, Olive Oil, Lemon

Method

Step One

Combine the black olives, green olives, capers, and minced garlic in a food processor.

Step Two

Pulse the mixture until coarsely chopped. Be careful not to over-process; the tapenade should have a slightly chunky texture.

Step Three

Add the fresh lemon juice, olive oil, fresh parsley, fresh thyme, and black pepper to the mixture.

Step Four

Pulse a few more times to combine all the ingredients thoroughly, ensuring an even distribution of flavors.

Step Five

Transfer the tapenade to a bowl and refrigerate for at least 30 minutes before serving to allow the flavors to meld together.

Step Six

Serve the caper and olive tapenade with crackers, bread, or as a condiment with various dishes. Enjoy!

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