Most store-bought olive tapenades have a base of black olives. Replacing with green olives provides brininess, plus parsley adds a bright pop of freshness.
Ingredients
- 1 cup chopped parsley
- 1 ½ cups pimiento-stuffed green oliveso
- 1 clove garlic
- 1 tbsp capers, drained
- ½ lemon
- 5 tbsp olive oil
Steps
- Roughly chop parsley. Into food processor, add parsley along with olives, garlic, and capers. Zest lemon into food processor.
- Pulse mixture until finely chopped.
- Pour in oil and pulse until combined, scraping down mixture if needed. Season with pepper.
Nutrition information
- Calories 226kcal 11%
- Fat 23.9g 37%
- Saturated fat 2.4g 12%
- Carbs 5.1g 2%
- Sodium 1143mg 48%
- 7.0g sugar
- 0.7g fiber
- 0.6g protein
- 0mg cholesterol
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