Ingredients
Main Ingredients
- 1 cup green olives, pitted and roughly chopped
- 1 tablespoon shallot, minced
- 1 tablespoon roasted red pepper, minced
- 1 tablespoon capers, rinsed
- 1 tablespoon carrot, minced
- 1 clove fresh garlic, grated
- 1/4 teaspoon coarse Kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1-2 teaspoons extra virgin olive oil, as needed
Instructions
- Combine Ingredients: In a medium mixing bowl, add the pitted and chopped green olives, minced shallots, roasted red peppers, rinsed capers, minced carrot, grated fresh garlic, kosher salt, and black pepper. Toss everything together until well combined.
- Add Olive Oil: Assess the moisture from the combined ingredients and stir in 1 to 2 teaspoons of extra virgin olive oil if needed, to enhance texture and flavor. The mixture may already be sufficiently moist without added oil.
- Chill Tapenade: Cover the bowl with plastic wrap or transfer to an airtight container, then refrigerate the tapenade until ready to serve. Chilling allows flavors to meld and intensify.
- Serve and Enjoy: Serve the green olive tapenade chilled or at room temperature alongside your favorite crackers, crostini, or a soft cheese spread for a delicious appetizer or snack.
- Share Feedback: After trying the recipe, consider leaving a comment or star rating to share your experience and any variations you tried.
Notes
- Adjust the amount of olive oil based on the juiciness of the olives and other ingredients to avoid making the tapenade too oily.
- This tapenade can be stored in an airtight container in the refrigerator for up to 4 days.
- For a smoother texture, pulse the ingredients briefly in a food processor instead of chopping by hand.
- Use high-quality extra virgin olive oil for the best flavor profile.
- Add a splash of lemon juice or fresh herbs like parsley for a variation in taste.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Gluten Free
