Olive Tapenade

Preparation time: 15 minutes
Cooking time: none

Serving size: 2 tablespoons


3/4 cup Kalamata olives, drained and pitted
1/4 cup Castelvetrano (or other green) olives, drained and pitted
1 teaspoon capers, drained
1 tablespoon extra virgin olive oil
1 tablespoon fresh-squeezed lemon juice
1/4 teaspoon minced garlic
1 teaspoon brandy


Place all ingredients in a food processor, and pulse until fully blended, about 2-3 minutes, scraping the sides of the bowl frequently. The mixture will be nearly smooth. Place the tapenade in a small serving bowl until ready to use. Keep in the refrigerator, covered, if making ahead.

Nutrition Facts

Per serving:
Calories: 66
Protein: 0g
Total fat: 4g
Saturated fat: 0g
Cholesterol: 0mg
Sodium: 188mg
Dietary fiber: 0g

Susan Ojanen is an integrative nutrition coach and owner of smallstepswellness.com, based in Bristol, Tennessee.

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Olive Tapenade

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