Olive Caper Tapenade Recipe

Can’t get enough olives? I am with you! Get your fill Olive Caper Tapenade recipe. Let me know what you think in the comments.


1/2 pound black olives in brine (Nicoise or Kalamata olives), pitted

1/4 cup extra-virgin olive oil

Juice and grated zest of 1/2 lemon

1 large or 2 small cloves garlic, minced

Freshly-ground black pepper (about 5 to 6 grindings)

1/8 teaspoon salt

1/4 teaspoon red pepper flakes

1 tablespoon chopped fresh basil leaves

2 tablespoons capers, drained and rinsed

Salt to taste


In a blender or food processor, place olives, olive oil, lemon zest, lemon juice, garlic, and pepper; blend until slightly chunky.

Cover and refrigerate to allow flavors to marry for several hours.

Return mixture to blender and add red pepper, basil, and capers; blend until mixture is smooth and spreadable.

Season with additional salt to taste.

Refrigerate to store (can be prepared 4 days ahead). Serve at room temperature with Italian bread.

from whatscookingamerica.net 

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