Green olive tapenade

Votes: 2

A delicious combination of green olives, chickpeas, capers, almonds, and lemon juice will delight your happy guests in this Olive Tapenade recipe.

Time: 10 min.
Complexity: easily
Servings: 18

Olive paste is served with crackers as an appetizer.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 cups pitted green olives (about 300 g)
1 red-skinned apple
1 tbsp capers
1 clove garlic, minced
1/4 cup canned chickpeas, drained and rinsed
1/4 cup toasted almonds
1 tbsp lemon juice
1 tbsp chopped parsley
1/3 cup olive oil
36 crackers
36 parsley leaves (optional)

Ingredient Substitution Suggestions

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Recipes with similar ingredients: tapenade (olive paste), olive, chickpeas, almond, lemon juice, parsley, capers

Cooking the dish according to the recipe:

Place the olives, apple, capers, and garlic in a food processor. Cover and process. Add the chickpeas, almonds, lemon juice, and parsley. Process until combined. With the food processor running, slowly add the butter.
Place the pasta in a small bowl. Cover and refrigerate until serving.