Nitrate & Nitrite Free Garlic-Dill Yogurt Olive Tapenade
Total time40 min
Prep time15 min
Cook time25 min
4.9(12)
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Learn more →Ingredients
6 servings
For the roasted garlic
- 1 head garlic
- 1 tsp extra virgin olive oil
For the tapenade
- 1 cup pitted kalamata olives
- ½ cup pitted green olives
- 2 tbsp capers, drained
- 3 tbsp extra virgin olive oil
- 1 tbsp fresh lemon juice
- ¼ tsp black pepper
For the yogurt layer
- ¾ cup plain whole-milk greek yogurt
- 3 tbsp fresh dill, finely chopped
- ¼ tsp salt
For serving
- 1 tbsp extra virgin olive oil, for drizzling (optional)
- 1 tbsp fresh dill sprigs, for garnish (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Place the garlic head cut-side up in a small baking dish or on a square of foil, drizzle with 1 tsp olive oil, and wrap tightly. Roast for 35–40 minutes, until the cloves are deeply golden and completely soft when pressed.
- 2
Let the garlic cool for 10 minutes, then squeeze the cloves out of their skins into the bowl of a food processor — you should have about 2 tablespoons of roasted garlic paste.
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