LibreRecipes

Green Olive Tapenade

Rating

Calories

387.0

Protein

3.0

Sodium

684.0

Fat

41.0

Cerignola and Castelvetrano olives are big, briny, meaty, and sweet. If unavailable, use other types, or simplify with just one.

10 oil-packed anchovy fillets, finely chopped

1 cup Castelvetrano olives, pitted, crushed

1 cup Cerignola olives, pitted, crushed

1 cup coarsely chopped parsley

1 cup olive oil

1/4 cup coarsely chopped, drained capers

2 tablespoons finely grated lemon zest

1/4 cup fresh lemon juice

Kosher salt, freshly ground pepper

Mix anchovies, both olives, parsley, oil, capers, lemon zest, and lemon juice in a large jar or medium bowl; season with salt and pepper.
Tapenade can be made 1 week ahead. Cover and chill.