Green Olive Tapenade Recipe | Epicurious
Cerignola and Castelvetrano olives are big, briny, meaty, and sweet. If unavailable, use other types, or simplify with just one.
Keywords
- condiment
- french
- castelvetrano olive
- anchovy
- parsley
- dinner
- lunch
- gluten free
- keto
- nut free
- make ahead
- easy
- 30 minutes or less
- no-cook
- bon appétit
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.epicurious.com.
Ingredients
- 10 oil-packed anchovy fillets, finely chopped
- 1 cup Castelvetrano olives, pitted, crushed
- 1 cup Cerignola olives, pitted, crushed
- 1 cup coarsely chopped parsley
- 1 cup olive oil
- 1/4 cup coarsely chopped, drained capers
- 2 tablespoons finely grated lemon zest
- 1/4 cup fresh lemon juice
- Kosher salt, freshly ground pepper
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