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Dip and spread

Green Olive Tapenade

Most store-bought olive tapenades have a base of black olives. Replacing with green olives provides brininess, plus parsley adds a bright pop of freshness.

Serves 4
Ready in 10 mins
Prep time 10 mins
222 calories per serving


> 1 cup chopped parsley
> 1 1/2 cups pimiento-stuffed green oliveso
> 1 clove garlic
> 1 tbsp capers, drained
> 1/2 lemon
> 5 tbsp olive oil


Roughly chop parsley. Into food processor, add parsley along with olives, garlic, and capers. Zest lemon into food processor.
Pulse mixture until finely chopped.
Pour in oil and pulse until combined, scraping down mixture if needed. Season with pepper.

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