Olive Tapenade with Naan Bread

Olive Tapenade with Naan Bread

Make this Olive Tapenade with Naan Bread recipe for a quick delicious appetizer.
Course Appetizer
Cuisine Indian
Prep Time 8 minutes
Total Time 8 minutes
Servings 6
Calories 129kcal
Author Chef Billy Parisi


  • 2 cups of assorted pitted olives
  • 2 tablespoons of red wine vinegar
  • juice of 1 lemon
  • 3 tablespoons of olive oil
  • Kosher salt and fresh cracked pepper to taste
  • 3 tablespoons of chopped fresh parsley
  • your favorite naan bread


  • Place all ingredients into a food processor and pulse until combined and the olives have been coarsely chopped.
  • Garnish with fresh parsley leaves and serve along side grilled naan bread.


Calories: 129kcal | Carbohydrates: 2g | Protein: 1g | Fat: 14g | Saturated Fat: 2g | Sodium: 702mg | Potassium: 30mg | Fiber: 2g | Sugar: 1g | Vitamin A: 345IU | Vitamin C: 2.6mg | Calcium: 26mg | Iron: 0.4mg