Lemony Olive Tapenade with Feta Recipe
This chunky olive tapenade recipe is flavored with lemon-infused olive oil and tangy feta, a delicious and memorable party appetizer!
Servings: 8 Servings
Calories: 93kcal
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 clove garlic peeled and minced
- Zest of 1 lemon
- 1 cup finely chopped pitted green olives
- 1 cup finely chopped pitted black olives I used kalamata
- Juice of half a lemon
- 1/4 cup crumbled feta cheese
Instructions
- Heat the oil, garlic, and lemon zest in a small saucepan over medium heat for 5 minutes. Remove from heat and allow to cool.
- Place the chopped olives in a serving bowl and toss with the lemon juice, feta, and cooled olive oil.
- Serve with sliced crusty bread, like baguette slices, focaccia, pita bread or veggie sticks.
Notes
Makes about 2 cups. Serving size is about 1/4 a cup.
Storage Information
Refrigerating: To store any leftover tapenade, it's best to transfer it to an airtight container, place in the fridge and use within 3-5 Days:
Freezing: If you're considering freezing the tapenade (which is totally doable), I recommend dividing it into portion sizes. Transfer the tapenade into freezer bags, pressing out as much air as possible before sealing. If you're using a container, leave a small space at the top as the tapenade may expand slightly when frozen. Label with the date. The tapenade should maintain its best quality for up to 2 months in the freezer.
Nutrition
Serving: 1serving | Calories: 93kcal | Carbohydrates: 2g | Protein: 1g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 4mg | Sodium: 580mg | Potassium: 19mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 152IU | Vitamin C: 0.1mg | Calcium: 41mg | Iron: 0.2mg
