This tasty green olive tapenade makes a quick appetizer that's economical, easy, and full of fresh flavors. It's also vegan and gluten free.The recipe yields about 8-10 small servings.
Prep Time10 minutesmins
Total Time10 minutesmins
Course: Appetizer, Appetizers
Cuisine: Italian
Keyword: Green olive tapenade
Servings: 10
Author: Katia
Ingredients
1 ½ cup(180 grams)green olives in brine, pitted
5(50 grams)sun-dried tomatoes packed in olive oil
1small garlic clove, sliced
1teaspoondried oregano
1small bunchfresh parsley
¼teaspoon chili (optional)
¼heaped teaspoonfine salt, plus more to taste
3Tablespoonolive oil
1Tablespoonwhite wine vinegar
freshly ground black pepper
Instructions
In a food processor, combine pitted olives, sun-dried tomatoes, garlic, chili, salt. Pulse 2 to 3 times until coarsely chopped.
Add the olive oil, the vinegar, and pulse a few more times until a chunky paste forms, scraping down the sides as needed. Taste and adjust the seasoning to taste. Serve at room temperature.