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Olivia

Black Olive Tapenade

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Black olive tapenade with toasted bread and lemon. A simple, bold plant-forward appetizer with rich Mediterranean flavor.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4
Course: Appetizer, Side Dish, Snack
Cuisine: Greek
Calories: 277
Ingredients Equipment Cooking Instructions Nutrition Notes

Ingredients
  

  • 1 cup black olives pitted
  • 2 cloves garlic
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 1 teaspoon capers optional
  • 1 baguette or rustic bread sliced
  • Salt to taste
  • Black pepper to taste
  • 2 tablespoons fresh parsley chopped

Equipment

Food Processor
Food Processor
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05/11/2026 09:02 am GMT
 Food Processor

Cooking Instructions
 

  1. Preheat oven to 400°F (200°C).
  2. Arrange bread slices on a baking sheet.
  3. Toast for 8-10 minutes until crispy.
  4. In a food processor, add olives and garlic.
  5. Add olive oil and lemon juice.
  6. Pulse until a coarse paste forms.
  7. Add capers if using and pulse briefly.
  8. Season with black pepper and adjust salt if needed.
  9. Transfer tapenade to a serving bowl.
  10. Serve with toasted bread and garnish with parsley.

Nutrition

Calories: 277kcalCarbohydrates: 32gProtein: 6gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gSodium: 928mgPotassium: 113mgFiber: 3gSugar: 3gVitamin A: 302IUVitamin C: 5mgCalcium: 89mgIron: 3mg

Notes

• Do not over-process to keep texture
• Use high-quality olives for best flavor
• Add extra lemon for a brighter taste

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