Olive Tapenade

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Ingredients

  • 1 cup pitted Kalamata olives, drained and minced
  • 1 cup pitted Castelvetrano olives, drained and minced
  • 4 oil-packed sun-dried tomatoes, chopped
  • 1/8 cup capers, drained
  • 1/4 cup red onion, finely chopped
  • 1 medium garlic clove, minced
  • 3 tablespoons extra-virgin olive oil
  • Zest from 1 lemon
  • 2 tablespoons lemon juice
  • 2 tablespoons chopped flat-leaf parsley
  • 1/8 teaspoon crushed red pepper flakes
  • 4 ounces cream cheese, room temperature
  • 2 tablespoons full-fat Greek yogurt
  • 1 loaf French bread, thinly sliced and toasted
  • Olive oil, for toasting bread

Directions

  1. In a medium bowl, combine olives, sun-dried tomatoes, capers, red onion and garlic.
  2. Stir in the olive oil, lemon zest, lemon juice, parsley and red pepper flakes.
  3. In a small bowl, mix the cream cheese and yogurt until smooth.
  4. Top toasted bread with the cream cheese mixture then place a spoonful of the olive and tomato mixture on top. Serve.

https://www.cutco.com/learn/olive-tapenade