The Pioneer Woman Tasty Kitchen
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Olive Tapenade

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Level: Easy

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Description

This Olive Tapenade is a quick and easy appetizer that’s ready in under 10 minutes using a food processor. It’s keto, gluten-free and paleo, and the perfect addition to a charcuterie board for holidays, parties or just to have on hand as a snack!

Ingredients

  • 2 cups Pitted Kalamata Olives
  • 2 whole Anchovy Fillets, Minced
  • 2 Tablespoons Capers, Rinsed
  • 2 cloves Garlic, Chopped
  • 3 Tablespoons Freshly Chopped Parsley
  • ¼ teaspoons Dried Basil
  • ¼ teaspoons Dried Thyme
  • ⅛ teaspoons Dried Oregano
  • ⅛ teaspoons Salt
  • 2 Tablespoons Lemon Juice
  • ¼ cups Olive Oil

Preparation

Add all the ingredients except the olive oil to a food processor and pulse a few times until everything is chopped.

Slowly add the olive oil to the food processor while blending until a paste forms. Blend until the desired consistency is reached.

Scoop the tapenade out of the food processor and serve in a bowl with crackers or as part of a larger charcuterie board.

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