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Easy Castelvestrano Olive Tapenade in a jar with wooden spoon.

Easy Castelvestrano Olive Tapenade

Isabel
Looking for an easy appetizer? This Easy Castelvestrano Olive Tapenade is your answer. It is mild, zesty and vibrant.
5 from 1 vote
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Prep Time 5 minutes
Cook Time 10 minutes
Course Appetizer
Cuisine American
Servings 8
Calories 60 kcal

Ingredients
  

  • 1 cup Castelvestrano olives 1 whole 10.6 oz jar, drained and pitted.
  • 2 tablespoons pistachios unsalted
  • ½ tablespoon capers
  • 1 clove garlic
  • 3-5 basil leaves torn
  • ½ lemon juice and zest
  • 3 tablespoons olive oil

Instructions
 

  • In a food processor add the olives, pistachios, capers, garlic, basil, lemon juice and zest.
    1 cup Castelvestrano olives, 2 tablespoons pistachios, ½ tablespoon capers, 1 clove garlic, 3-5 basil leaves, ½ lemon juice and zest
  • Pulse the ingredients 2-3 times until a rough paste forms.
  • Add the olive oil and pulse another 2 times. The tapenade should have small chunks of olives and pistachio and not be completely smooth.
    3 tablespoons olive oil
  • Refrigerate in an airtight container until ready to use.

Nutrition

Calories: 60kcalCarbohydrates: 1gProtein: 0.5gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 14mgPotassium: 31mgFiber: 0.4gSugar: 0.3gVitamin A: 18IUVitamin C: 4mgCalcium: 5mgIron: 0.2mg
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