Green Olive Tapenade
A vibrant Mediterranean spread made with crushed Castelvetrano and Cerignola olives, anchovies, fresh parsley, and bright citrus notes. Perfect as an appetizer or condiment.
8 servings
11 min
Ingredients
- •10 fillets oil-packed anchovy fillets
- •1 cup Castelvetrano olives
- •1 cup Cerignola olives
- •1 cup parsley
- •1 cup olive oil
- •¼ cup capers
- •2 tablespoons lemon zest
- •¼ cup lemon juice
- •to taste Kosher salt
- •to taste black pepper
Cooking Instructions
- 1.
Mix anchovies, both olives, parsley, oil, capers, lemon zest, and lemon juice in a large jar or medium bowl; season with salt and pepper.
10 min
- 2.
Tapenade can be made 1 week ahead. Cover and chill.
1 min
