Well Seasoned Studio · by Ari Laing★ 5.0 (23)
5-Minute Green Olive Tapenade (In A Food Processor)
NUTRITION · PER SERVING5M COOK
CAL 11%·PRO 5%
CARBS 2G4% OF CAL
2G FIBER0G SUGAR0G OTHER
FAT 24G97% OF CAL
3G SAT20G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A bright, punchy green olive tapenade made in minutes with Castelvetrano olives, capers, anchovies, and fresh herbs. Served on toasted bread or with crackers.
starterfrench⚙️ food processordairy freegluten free
View the full recipe on Well Seasoned Studio →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 2 cups green olives, (pitted, such as Castelvetrano, Cerignola, or Manzanilla)
- 5-6 anchovy fillets
- ½ cup pine nuts
- ½ cup fresh basil, (plus more for serving)
- ½ cup fresh parsley
- ¼ cup capers, (drained)
- 1 medium clove of garlic ()
- 1 lemon zested
- 1 tsp Kosher salt
- ½ cup extra virgin olive oil
- Flaky sea salt ()
At a glance
PER SERVING · TIME 5M
CAL 11%·PRO 5%
CARBS 2G4% OF CAL
2G FIBER0G SUGAR0G OTHER
FAT 24G97% OF CAL
3G SAT20G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Sodium
- 929mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 90mg
- Calcium
- 32mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 929MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.