Made entirely in a food processor this Green Olive Tapenade is not only easy, but full of flavor! I like Castelvetrano olives, but you can use any green olives you enjoy. Blend together with capers, anchovies, fresh herbs, garlic, pine nuts, and just enough olive oil to bind. The whole thing takes 5 minutes or less! Serve on toasted baguette, alongside crudité, or with crackers. Gluten-free.
#shorts
🍴 Ingredients🍴
2 cups green olives pitted, such as Castelvetrano, Cerignola, or Manzanilla
5-6 anchovy fillets
½ cup pine nuts
½ cup fresh basil plus more for serving
½ cup fresh parsley
¼ cup capers drained
1 medium clove garlic
1 lemon zested
1 tsp Kosher salt
½ cup extra virgin olive oil
Flaky sea salt for serving
FULL RECIPE INSTRUCTIONS + PRINTABLE:
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#olive #appetizer #brunch
