Black Olive Tapenade

Keep rolling your shopping cart past those sad, dusty jars of olive tapenade occupying the shelves of your local grocery store and pick up the ingredients to make your own.

Course Appetizer, Snack

Keyword black olive and jalapeno tapenade, black olive spread, black olive tapenade

Prep Time 15

Total Time 15

Servings

Calories 11kcal

Author Christina Koncker

Equipment

Food processor

Ingredients

1 DR WT 6-ounce can large ripe black pitted olives
1 clove garlic
2 green onions chopped, including tops
½ bunch flat Italian parsley tops only, not the stems
2 tablespoons lime juice fresh
¼ cup pickled jalapenos sliced
½ fresh jalapeno sliced, seeds removed
cumin
salt to taste
black pepper to taste

Instructions

Add the black olives, garlic cloves, green onions, parsley, lime juice, pickled jalapenos, fresh jalapeno, cumin, and 2 pinches of salt and black pepper to a food processor.
Pulse 5 times. Remove lid and scrape down the sides of the food processor.
Add 1 tablespoon of the extra virgin olive oil and pulse 2 more times.
Scrape down the sides of the food processor again.
Add another tablespoon extra virgin olive oil and pulse 2more times.**
Taste and add more salt, if desired.
Put into a serving bowl and garnish with lime zest (optional).
Spread on crusty French bread, crackers, or pita chips, incorporate into salads, toss with pasta, or top tacos and quesadillas.
Store, covered, in the refrigerator for up to 7 days.

Notes

Add 2 garlic cloves if you're feeling those raw garlic vibes and/or have some mints on your person to tame the garlic breath after eating.

I prefer a slightly chunky tapenade, but if you prefer a finer tapenade, feel free to add a little more extra virgin olive oil and pulse a few more times

Nutrition