Olive tapenades are a great appetizer to serve guests. They hold up well to sitting around for the duration of a party, can be eaten easily by hand, and are bursting with fresh Mediterranean flavor. The preferred green olive to use in this recipe is the Castelvetrano. Castelvetrano olives are produced exclusively in Castelvetrano, Sicily, and we eat them by the handful; they are bright green, rich, buttery, and not bitter at all. Fresh rosemary takes this tapenade to a distinctively higher level of taste, something your guests are sure to remember.
What’s your favorite olive? Share it with us in the comments section.
1/2 cup pitted black olives (kalamata)
1/2 cup pitted green olives (Castelvetrano)
2 cloves garlic, chopped
2 Tbsp capers
2 Tbsp fresh Italian parsley, chopped
1 Tbsp fresh rosemary, chopped
2 Tbsp lemon juice
2 Tbsp olive oil
Salt and pepper to taste
Combine all ingredients in a food processor and process just enough to chop finely, we don’t want our tapenade to turn into mush.
Serve on crusty french bread and garnish with roasted red peppers.
Per serving: 37 calories (33 from fat), 3.7g total fat, 0.5g saturated fat, 0mg cholesterol, 193mg sodium, 1.6g total carbohydrate (0.6g dietary fiber, 0g sugar), 0.2g protein, 2% vitamin A, 4% vitamin C, 2% calcium, 4% Iron
- Good Points: Great source of omega-6 fatty acids