Olive Tapenade with Capers & Parsley

Name: Olive Tapenade with Capers & Parsley
Prep time: 15 min
Total time: 15 min
Yield: 2
Cuisine: Greek
Ingredients: 2 cup Kalamata Olive (2 cups pitted black olives, such as Kalamata, see notes above); ½ piece Lemon (grated zest and juice of ½ to 1 lemon — up to 1); 0 pieces Red Pepper Flakes (pinch crushed red pepper flakes, optional) — optional; 2 cloves Garlic (2 cloves garlic, peeled); 2 tbsp Capers (2 tablespoons capers, drained); 1 tbsp White Balsamic Vinegar (1 tablespoon white balsamic vinegar); 2 cup Parsley (2 cups (about) parsley, divided roughly into two 1-cup portions); ⅓ cup Extra Virgin Olive Oil (1/3 cup olive oil, plus more to taste)

A coarse, savory Greek condiment made by pulsing Kalamata olives, capers, lemon, and parsley in a food processor, then finishing with olive oil.

15 minGreek

Servings2

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Vegetarian
Vegan
Gluten Free
Dairy Free
Pescatarian

Steps

1Pulse the olives, zest, juice of half a lemon, pepper flakes, garlic, capers, vinegar, and half of the parsley in the food processor until a coarse paste is formed—be sure to pulse to avoid turning the purée into complete mush. It may take 20 to 30 quick pulses.
2Transfer the mixture to a bowl. Finely chop the remaining parsley, and stir it in. Stir in the olive oil. Taste; then adjust seasoning as necessary with more lemon, pepper flakes, or olive oil. I almost always end up using the remaining half lemon, and I always stir in more olive oil by the tablespoon until the mixture both looks and tastes right.
3Store olive tapenade in the refrigerator for 1 week. Bring to room temperature before serving. If the parsley looks dull after the tapenade has spent a few days in the fridge, spruce it up by adding freshly chopped parsley.