Cooking Lucid
Tapenade
Provençal olive and caper spread with anchovy and herbs. Salty, briny, and perfect on crostini, fish, or stirred into pasta.
Prep 10 min
Cook 0 min
Total 10 min
Serves 10
Side·French·Easy
Ingredients
Step 1 — Pulse the tapenade
- 1½ cups pitted Kalamata olives
- 2 tbsp capers (drained)
- 2 anchovy fillets
- 2 garlic cloves
- 2 tbsp fresh parsley
- 1 tbsp lemon juice
- 3 tbsp extra virgin olive oil
- Black pepper
Instructions
- 1
Pulse
Pulse olives, capers, anchovies, garlic, and parsley in a food processor until coarsely chopped. Add lemon juice and olive oil. Pulse briefly to combine — keep some texture.
- 2
Serve
Season with pepper. Spread on toasted baguette, serve with cheese, or spoon over grilled fish and chicken.
Nutrition per serving: 80 cal · 1g protein · 2g carbs · 8g fat · 1g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
