This simple and perfectly delicious green olive tapenade from The Sportsman in England gets a boost of flavor from capers, parsley and fresh lemon juice. Be sure to use your favorite olives here.
Slideshow:More Tapenade Recipes
1/4 cup pitted brined or oil-cured green olives, finely chopped
2 tablespoons rinsed and drained capers, finely chopped
2 tablespoons finely chopped parsley
2 tablespoons extra-virgin olive oil
1 1/2 tablespoons fresh lemon juice
How to Make It
Stir everything together in a small bowl and season with salt and pepper.
The tapenade can be refrigerated for up to 1 week.
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