Easy Artichoke and Green Olive Tapenade
A delicious dip made with marinated artichokes blended with tangy olives and capers. Delicious as an appetizer or on canapes.
Servings: 24 portions
Calories: 23kcal
Equipment
Ingredients
- 160 g Artichokes 285 g bottle, marinated artichokes
- 145 g Green Olives without seeds
- 50 g capers in brine
- 1 cloves garlic or more!
- 30 ml fresh lemon juice optional- taste to see
- 30 ml extra virgin olive oil
- 10 g fresh parsley or chives to serve
Instructions
- Drain the jar of artichokes as well as the olives and capers (if they came in brine) and add to a food processor along garlic. Pulse the food processor a few times.160 g Artichokes, 145 g Green Olives, 50 g capers, 1 cloves garlic
- Pulse until you have a thick paste. You can make it finer or rougher according to your personal preference.
- Add a little extra olive oil, taste to adjust seasonings.- add lemon juice or a little red wine vinegar to taste.30 ml extra virgin olive oil, 30 ml fresh lemon juice
- Serve immediately, or put into a container and preserve with a little oil over the top. It will keep in the fridge for 2 -3 weeks. To serve sprinkle over some fresh herbs.10 g fresh parsley
Notes
TIPS:
Make sure that the olives you use are completely de-pitted!
Add extra lemon juice/salt/herbs to your own taste.
VARIATIONS:
- Substitute the black olives for green olives (choose good quality pitted olives in either case as their flavor is noticeable!)
- Add some semi dried tomato paste for a tangy extra flavor.
- To lighten the flavors up- or to finish off the tapenade before serving as a dip, add some lemon juice.
- Stir in some fresh herbs just before serving: Fresh, basil, parsley or chives would add a bright contrast.
Nutrition
Calories: 23kcal | Carbohydrates: 1g | Protein: 0.4g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 2g | Sodium: 158mg | Potassium: 32mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 63IU | Vitamin C: 2mg | Calcium: 8mg | Iron: 0.2mg