Mediterranean olive tapenade

½ tsp red pepper flakes (optional, for spice)

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1-2 anchovy fillets, finely chopped (optional, for depth of flavor)

Instructions
Step 1: Prep the Ingredients

1. Drain the olives and capers. Remove pits if needed.

2. Mince the garlic and chop the parsley.

Step 2: Blend the Tapenade

1. In a food processor, combine Kalamata olives, green olives, capers, garlic, parsley, lemon juice, lemon zest, oregano, black pepper, and red pepper flakes.

2. Pulse a few times to chop, then slowly add the olive oil while pulsing until you reach your desired texture (chunky or smooth).

Step 3: Adjust & Serve

1. Taste and adjust seasoning. Add more lemon juice for acidity or olive oil for richness.

2. Serve immediately or refrigerate for at least 30 minutes for flavors to develop.

Serving Suggestions

Spread on crusty bread or crostini

Serve with hummus, pita, or crackers

Use as a topping for grilled chicken, fish, or roasted vegetables

Stir into pasta, salads, or grain bowls

Add to sandwiches or wraps for a Mediterranean touch

Nutritional Information
(Per 2 tbsp serving)

Calories: ~90 kcal

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