If you love olives this recipe is for you! This salty Black and Green Olive Tapenade is a delicious dip, but could be put on anything! I made and served this with crackers and pita bread for group of my friends last week. It was a great addition to our appetizers and goes well with wine. Plus, it’s super simple to make.
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How to make Black and Green Olive Tapenade:
All you need to do is throw all of the ingredients in the blender or food processor and blend until finely chopped. Then, watch it disappear! Any that you have remaining or if you make it in advance can be stored in the refrigerator. It should be good leftover in the refrigerator for at least a week.
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If you enjoy this dip recipe, then check out our Homemade Hummus, Chickpea Salsa and Bruschetta recipes! For more delicious recipes try our Sour Cream Coffee Cake, Cranberry Pecan Goat Cheese Log, Homemade Salsa Verde with Pineapple, Whipped Feta Dip with Roasted Red Peppers, Cinnamon Toast Crunch Protein Bites, Chicken Broccoli Alfredo Lasagna, and Baked Zucchini Chips.
- 2 cups black olives
- 1 cup green olives
- 1/2 cup capers
- 2 cloves garlic
- juice from 1 lemon
- 1/4 cup olive oil
- Blend all ingredients in a blender until finely chopped. Scrape blender as needed.
- Serve as desired. Great with crackers, bread, on sandwiches or chicken (anything you want).
- Store in the refrigerator for up to 1 week.
Delicious as an appetizer with pita chips and vegetables!
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Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 162 Total Fat: 15g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 12g Cholesterol: 0mg Sodium: 910mg Carbohydrates: 9g Net Carbohydrates: 0g Fiber: 3g Sugar: 4g Sugar Alcohols: 0g Protein: 1g