Green & Black Olive Tapenade (Low-oil) Recipe

Name: Green & Black Olive Tapenade (Low-oil)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (6 ounce) canmedium black olives, pitted; 1 (7 ounce) jar green olives; 5 cloves garlic, pressed or minced; 1 teaspoon anchovy paste or 1 anchovy, cut up; 1 ½ tablespoons capers, rinsed; 2 tablespoons lemon juice; 1 cup freshly grated parmesan cheese; 1 teaspoon dried oregano; 1 teaspoon dried basil; fresh ground pepper; 1 tablespoon olive oil

Servings: persons

1 (6 ounce) canmedium black olives, pitted
1 (7 ounce) jar green olives
5 cloves garlic, pressed or minced
1 teaspoon anchovy paste or 1 anchovy, cut up
1 ½ tablespoons capers, rinsed
2 tablespoons lemon juice
1 cup freshly grated parmesan cheese
1 teaspoon dried oregano
1 teaspoon dried basil
fresh ground pepper
1 tablespoon olive oil

1
Empty the black olives into a strainer to drain completely, then put into food processor.
2
Repeat above step with pimiento stuffed green olives, then the capers (be sure to rinse the capers while they are in the strainer, or they will add too much salt).
3
Put the lemon juice into a small bowl and press the garlic cloves into the juice.
4
Add to the processor bowl.
5
Add the remaining ingredients to the processor bowl: anchovy paste (or chopped anchovy), parmesan, oregano, basil,& fresh ground pepper.
6
Cover& pulse until coarsely chopped.
7
While processing at low speed, add the tablespoon of olive oil, use more if you wish, but I have found the one tablespoon sufficient, and it cuts down on the fat of the spread.
8
A delicious addition to this recipe is 6-8 sun dried tomatoes packed in oil.
9
Pat excess oil off with a paper towel& add with the olives.
10
Serve with toast, crackers, foccacia, or even use to cook with.
11
It is wonderful with Havarti cheese, too!

152

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 (6 ounce) canmedium black olives, pitted, 1 (7 ounce) jar green olives, 5 cloves garlic, pressed or minced, 1 teaspoon anchovy paste or 1 anchovy, cut up, and more.

Yes, Green & Black Olive Tapenade (Low-oil) falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Green & Black Olive Tapenade (Low-oil)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions