Green Olive Tapenade

This tapenade is a simple and delicious way to spice up your regular healthy meals that may have become a little boring. Mix it with pasta and olive oil for a quick family dinner; use it to top chicken, fish, steak, or tempeh; try it as a pizza topping; mix it into your favorite hummus or spread it on a sandwich; or thin it out with a little more olive oil and some lemon juice for a flavorful salad dressing. The sky’s the limit! And although the anchovies can be left out, don’t let them scare you—they add a boost of savory umami without a fishy flavor.

1 1/2 cups
1 5 ounce jar green olives, pimento stuffed is ok
1 tablespoon organic capers
2 Anchovy Fillets
1 liter large organic garlic clove, finely minced
1 tablespoon organic lemon juice
1⁄4 cup organic parsley leaves
1⁄4 cup Natural Grocers Brand Organic Extra Virgin Olive Oil
  1. Combine all of the ingredients except the olive oil in a food processor and process, stopping to scrape the bowl down as necessary, until the ingredients are very finely chopped and the tapenade is uniform in texture.
  2. Drizzle the olive oil in and process until well combined.
  3. Serve the tapenade any way you like. Leftover tapenade may be stored in an airtight container in the refrigerator for up to a week.

 

Wine Pairing

Recommended Wine Style: Sauvignon Blanc

  • Bonterra Sauvignon Blanc