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Artichoke & Olive Tapenade Recipe

Name: TAPAterias Artichoke & Olive Tapenade Recipe
Cook time: 15 min
Total time: 15 min
Yield: 6 servings
Cuisine: Mediterranean
Ingredients: 1 cup Cured black olives; 1 cup Manzanilla olives; 1 cup Artichoke hearts (canned or jarred); 2 cloves Garlic (cloves); 2 tablespoons Capers; 4 tablespoons Olive oil; 1 tablespoon Lemon juice; 1 to taste Black pepper; 2 tablespoons Fresh parsley (chopped)

Inspired by TAPAteria

Time15m

Serves6

Cured black and manzanilla olives/artichokes/toast points

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Ingredients

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Method

Preparation Instructions

Prepare the Ingredients

Drain the olives and artichoke hearts. Rinse under cold water if desired to reduce saltiness.

Blend the Tapenade

In a food processor, combine the cured black olives, Manzanilla olives, artichoke hearts, garlic, and capers. Pulse until coarsely chopped.

Add Olive Oil and Seasoning

While the processor is running, slowly add the olive oil and lemon juice until the mixture reaches your desired consistency. Season with black pepper and stir in the chopped parsley.

Adjust and Serve

Taste the tapenade and adjust seasoning if necessary. Serve with toast points or crackers.

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