Greek Oregano Olive Tapenade

Name: Greek Oregano Olive Tapenade
Prep time: 10 min
Total time: 10 min
Yield: 6
Cuisine: Mediterranean
Ingredients: 1/4 cup NOOC Greek Oregano Fused Olive Oil; 1 tbsp NOOC Pinot Noir Wine Vinegar; 1 cup kalamata olives, pitted; 1 cup castelvetrano olives, pitted; 1 clove garlic, roughly chopped; 1 tsp freshly squeezed lemon juice; 1/4 cup Italian flat leaf parsley, roughly chopped; Salt (optional), to taste; Freshly ground pepper, to taste

Greek Oregano Olive Tapenade

Michelle Rudell

Rated 5.0 stars by 1 users

Servings

Prep Time

10 minutes

Cook Time

0 minutes

Calories

130

Why buy it when you can make it 10 times better! This wonderful and easy olive tapenade features Nelson Olive Oil Co Greek Oregano Fused Olive Oil and Pinot Noir Vinegar. Use your favorite combination of green and black olives. It's a great accompaniment to your charcuterie board or spread it on sandwiches and wraps—a dream for olive lovers!

Ingredients

1/4 cup NOOC Greek Oregano Fused Olive Oil
1 tbsp NOOC Pinot Noir Wine Vinegar
1 cup kalamata olives, pitted
1 cup castelvetrano olives, pitted
1 clove garlic, roughly chopped
1 tsp freshly squeezed lemon juice
1/4 cup Italian flat leaf parsley, roughly chopped
Salt (optional), to taste
Freshly ground pepper, to taste

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Directions

In a small food processor, place olives, garlic, parsley, lemon juice, and vinegar. Pulse until just combined, scraping down sides as needed.
Add half of the oregano olive oil and blend for about 5 seconds, or until well combined.
Add the rest of the oil and puree until you reach a rough paste.
Season with pepper (and salt if desired) and pulse a few more times to combine.