If you love olives this recipe is for you! This salty Black and Green Olive Tapenade is a delicious dip, but could be put on anything! I made and served this with crackers and pita bread for group of my friends last week. It was a great addition to our appetizers and goes well with wine. Plus, it’s super simple to make.
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How to make Black and Green Olive Tapenade:
All you need to do is throw all of the ingredients in the blender or food processor and blend until finely chopped. Then, watch it disappear! Any that you have remaining or if you make it in advance can be stored in the refrigerator. It should be good leftover in the refrigerator for at least a week.
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If you enjoy this dip recipe, then check out our Homemade Hummus, Chickpea Salsa and Bruschetta recipes! For more delicious recipes try our Sour Cream Coffee Cake, Cranberry Pecan Goat Cheese Log, Homemade Salsa Verde with Pineapple, Whipped Feta Dip with Roasted Red Peppers, Cinnamon Toast Crunch Protein Bites, Chicken Broccoli Alfredo Lasagna, and Baked Zucchini Chips.
Black and Green Olive Tapenade
Use as a dip or spread on anything you enjoy with olives.
Ingredients
- 2 cups black olives
- 1 cup green olives
- 1/2 cup capers
- 2 cloves garlic
- juice from 1 lemon
- 1/4 cup olive oil
Instructions
- Blend all ingredients in a blender until finely chopped. Scrape blender as needed.
- Serve as desired. Great with crackers, bread, on sandwiches or chicken (anything you want).
- Store in the refrigerator for up to 1 week.
Notes
Delicious as an appetizer with pita chips and vegetables!
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Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 162Total Fat: 15gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 0mgSodium: 910mgCarbohydrates: 9gFiber: 3gSugar: 4gProtein: 1g
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