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
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)
1 Tsp Dijon Mustard
2 Tbs Olive Oil (or more, as needed)
Salt and Pepper to taste
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.