Olive Tapenade Recipe | Briny Black and Bright Green Versions With Capers and Herbs | Quick No-Cook Mediterranean Spread for Bread, Crostini and Vegetables | Mediterranean Joy
The Mediterranean spread that's more than the sum of its parts. Two versions—briny black and bright green. Perfect for bread, vegetables, and more.
Ingredients
- 1 batch BLACK OLIVE TAPENADE (see ingredients below)
- 1 cup Kalamata or Niçoise olives (pitted)
- 2 tbsp Capers (drained and rinsed)
- 2 cloves Garlic (minced)
- 2 fillets Anchovy fillets (optional, for depth)
- 3 tbsp Extra virgin olive oil (plus more for storing)
- 1 tbsp Lemon juice (fresh squeezed)
- 1 tsp Fresh thyme (leaves only)
- 1 batch GREEN OLIVE TAPENADE (substitute ingredients below)
- 1 cup Green olives (Picholine or Castelvetrano) (pitted)
- 2 tbsp Fresh basil (chopped)
- 1 tsp Lemon zest (finely grated)
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