Mediterranean Olive Tapenade
A delicious spread made with expired salt cured olives, reducing food waste and ensuring food safety.
10
Prep Time (min)
0
Cook Time (min)
10
Total Time (min)
6
Servings
Ingredients
- 2 cups expired salt cured olives, pitted
- 2 tablespoons capers
- 2 cloves garlic, minced
- 2 tablespoons fresh lemon juice
- 2 tablespoons extra virgin olive oil
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried thyme
- 1/4 teaspoon red pepper flakes (optional)
Difficulty:Easy
Tags:
expired-food-recipefood-waste-reduction
Instructions
1
Rinse the expired salt cured olives under cold water to remove excess salt.
2
In a food processor, combine the olives, capers, garlic, lemon juice, olive oil, black pepper, oregano, thyme, and red pepper flakes (if using).
3
Pulse until the mixture becomes a chunky paste.
4
Transfer the tapenade to a jar and refrigerate for at least 1 hour to allow the flavors to meld together.
5
Serve the Mediterranean olive tapenade as a spread on toasted bread or crackers.
6
Store any leftovers in an airtight container in the refrigerator for up to 1 week.