Greek Tapenade
A simple and delicious Greek Tapenade recipe that tastes just like a Greek Salad! Perfect for your next get-together!
Ingredients
- 1/2 cup kalamata olives pitted and roughly chopped (I used Mediterranean mix)
- 1 teaspoon extra virgin olive oil more as needed
- 1/2 teaspoon fresh lemon juice
- pinch of kosher salt more to taste
- 1/2 cup roma tomatoes diced
- 1/2 cup feta cheese crumbled (chop up larger chunks)
- 1 tablespoon garlic minced
Instructions
- Place olives, olive oil, lemon juice, and pinch of salt in a food processor.
- Pulse a few times - ensure olives are still chunky and not pureed at all.
- Combine olives with tomatoes, feta cheese and garlic and gently fold together.
- Add additional olive oil and/or salt to taste.
- Serve with crostini, crackers, or pita bread and garnish with lemon zest.
Notes
- Dairy-Free: to make this dairy-free use a dairy-free feta cheese.
- Storage: store leftovers (or make ahead) in an airtight container in the refrigerator for up to 3-4 days.
- makes approx. 1 1/2 cups
Nutrition
Calories: 61kcal | Carbohydrates: 2g | Protein: 2g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 11mg | Sodium: 319mg | Potassium: 65mg | Fiber: 1g | Sugar: 1g | Vitamin A: 261IU | Vitamin C: 3mg | Calcium: 72mg | Iron: 0.2mg
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