As it’s getting warmer and warmer in Maryland, our weekends are filling up with plans and activities. After a fun-filled yet busy weekend, I was craving something light and simple for dinner.
I am absolutely in love with homemade dips, sauces, and soups (especially when I get to use my food processor or beloved blender). They are tastier made fresh, easy to whip up, and so much cheaper than buying the pre-made store-bought stuff! I made this light, garlic-free olive tapenade for us to eat for dinner with cheeses, crusty bread, and a big salad (everything on the table in under 10 minutes!!)—but it would also be delicious as an appetizer with crackers or crostini, mixed into hummus, or on a sandwich for lunch.
Easy Olive Tapenade
Ingredients
1.25 Cups Kalamata Olives
3 Tbs Capote Capers, with 1-2 tsp Juice from Capers
1 Cup Packed Parsley
Juice of Half a Lemon (2-3 Tbs, to taste)
Anchovy Fillets
1 Tsp Dijon Mustard
2 Tbs Olive Oil (or more, as needed)
Salt and Pepper to taste
Directions
Place all ingredients in a food processor. Blend on high for 10-15 seconds until all ingredients are combined and at desired consistency. Adjust seasonings to taste.
Serve with crusty bread or crackers and enjoy!
This recipe is adapted from Serious Eats‘ recipe. I did not add garlic and amped up the lemon in order to create a lighter, brighter olive tapenade. I like the depth of extra anchovies and the zing of the capers and dijon.
XO,
Karo
Field Notes on Feasting 
This tapenade looks so good! I’ve been craving something like this to celebrate the warmer weather and the beginning of my healthy(er) eating season!
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Shelby, I love this tapenade! It’s so easy to make and you can eat it by itself, use as a topping, or mix into other sauces / spreads. I’m going to find a way to use it for some kind of fish dish at some point… I normally love garlic, but without it this tapenade still taste just a zingy and rich without being overpowering. I hope you like it 🙂
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