Pressure Cooker Olive Tapenade That'll Wow Your Taste Buds
This simple pressure cooker olive tapenade blends kalamata and green olives with lemon, garlic, and herbs for a bold, savory spread in minutes.
Equipment
- 1 Mixing bowl Large
- 1 Food processor
- 1 Pressure cooker
Ingredients
Main ingredients
- 1½ cups pitted olives mix of kalamata and green olives
- 4 sun-dried tomatoes oil-packed
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon capers
- ½ tablespoon fresh lemon juice
- 1 garlic clove
- ⅓ cup fresh basil or parsley
- crackers to serve with
- soft cheeses like brie or fresh mozzarella
- fresh veggies or fruit for optional sides
Instructions
Instructions
- In a food processor, combine the olives, sun-dried tomatoes, olive oil, capers, lemon juice, and garlic. Pulse until chunky.
- Add the herbs and pulse again until the mixture is combined but not pureed.
- Transfer mixture to a pressure cooker pot and seal properly with the ring.
- Cook on high pressure for 5 minutes. Use quick release when done.
- Open the pot, stir the tapenade, taste and adjust seasoning. Serve with crackers or soft cheese.
Notes
Store in an airtight container in the fridge for up to 4 days. Freeze in small portions if keeping longer. Stir if oil separates before serving again.