Salty, briny and full of flavor, this easy olive tapenade is made with kalamata olives for a simple spread that works as an appetizer or condiment. Serve with crackers, fresh veggies or with olive oil to dip bread. Either way you’ll love it.
- 2 cups pitted kalamata olives
- 1/4 cup packed parsley leaves
- 1 tablespoon small capers
- 1 large garlic clove (about 1/2 teaspoon minced)
- 1/2 teaspoon dried oregano
- 3 tablespoons olive oil
- 1 tablespoon lemon juice
Calories: 780kcal Carbohydrates: 14g Protein: 4g Fat: 84g Sodium: 4444mg Fiber: 10g Sugar: 2g Vitamin C: 27mg