Olive Tapenade From Clean Food

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(makes 1 1/4 cups - serves 6)

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2 garlic cloves, peeled
1 1/2 cups kalamata olives, pitted
1 cup oil-cured black Greek olives, pitted
2 generous tablespoons capers
1/4 teaspoon dried thyme
1/4 cup fresh parsley
1 tablespoon lemon juice (plus more if desired)
Freshly ground black pepper
Extra virgin olive oil (as needed)


With food processor running, drop in garlic and mince. Turn processor off, add olives, capers, thyme, parsley, lemon juice and pepper to taste. Process until smooth, scraping down sides as needed. Add olive oil a little at a time to achieve the desired consistency. Adjust flavor with more lemon juice and transfer to a bowl. Store in airtight container in refrigerator or freezer.

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