Green Olive Tapenade

Ingredients for Green Olive Tapenade

• 10 oil-packed anchovy fillets, finely chopped

• 240ml Castelvetrano olives, pitted, crushed

• 240ml Cerignola olives, pitted, crushed

• 1 cup coarsely chopped parsley

• 1 cup olive oil

• 60ml coarsely chopped, drained capers

• 2 tablespoons finely grated lemon zest

• 60ml fresh lemon juice

• Kosher salt, freshly ground pepper

How to make Green Olive Tapenade

Mix anchovies, both olives, parsley, oil, capers, lemon zest, and lemon juice in a large jar or medium bowl; season with salt and pepper.

Tapenade can be made 1 week ahead. Cover and chill.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.