Greek Olive Tapenade

Greek Olive Tapenade


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This dip is a rich blend of Mediterranean flavors. This is perfect for a party with toasted pita chips.

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Chicago, IL

Time needed

10 min preparation

Serving Size / Yield

6 servings


  • 1 1/2 cups pitted Spanish green olives, drained and rinsed
  • 2 tablespoons minced garlic
  • 1 tablespoon capers
  • 1 tablespoon chopped fresh cilantro
  • 1 teaspoon lemon juice
  • 1/4 cup extra virgin olive oil

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Take a food processor and chop the olives, garlic, and capers. Add in the cilantro and chop again. Then pour in all the other ingredients and run the food processor until blended. Pour into a bowl and add seasoning as needed. Top with a drizzle of olive oil and some more olives. Serve immediately, or refrigerate for 1 day.

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