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    Whisk Affair » Recipes » Dips » Kalamata Olive Tapenade

    Published: Sep 11, 2022 | Last Updated On: Sep 12, 2022 by Neha Mathur

    Kalamata Olive Tapenade

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    Kalamata Olive Tapenade is an easy and quick-to-make Mediterranean dip made with Kalamata olives, capers, parsley, and extra virgin olive oil (vegan, gluten-free).

    Here are a few more dip recipes that you may like – Boar’s Head Olive Tapenade Hummus, Black Bean Hummus, Homemade Basil Walnut Pesto, Basil Mint Pesto, and Green Goddess Mayonnaise.

    kalamata olive tapenade served in a bowl.
    Jump to:
    • About This Recipe
    • Ingredients
    • How To Make Kalamata Olive Tapenade
    • Serving Suggestions
    • Storage Suggestions
    • You Might Also Like
    • Recipe Card

    About This Recipe

    Kalamata Olive Tapenade is a Mediterranean spread prepared with brine-cured kalamata olives, capers, extra virgin olive oil, and a few more simple ingredients.

    It is flavorful, super easy, and comes together in just 5 minutes. Use it as a spread, dip, or sauce, any way you like.

    This recipe will give you 3 cups of tapenade, enough to serve 6 people. It is vegan and gluten-free and can be easily doubled or tripled for a bigger crowd.

    Ingredients

    kalamata olive tapenade ingredients

    Olives – This recipe is made using pitted and brine-cured Kalamata olives. If Kalamata olives are not available, then you can use black olives, punchlines olives, or Nicoise olives.

    Capers – Use brine-cured or salt-cured capers.

    Garlic – Raw or roasted garlic, both works fine.

    Extra Virgin Olive Oil – Use the best quality one.

    Fresh Parsley – It adds a nice refreshing flavor.

    Others – You will also need lemon juice, salt, and crushed black pepper.

    You can also add 1 teaspoon anchovy paste to this recipe.

    How To Make Kalamata Olive Tapenade

    In a food processor, combine 1 and ½ cups of pitted brine cured Kalamata olives, 3 tablespoon brine cured or salt cured capers, 2 tablespoon roughly chopped parsley, 3 cloves peeled garlic, 3 tablespoon freshly squeezed lemon juice, ½ teaspoon salt, and ¼ teaspoon freshly cracked black pepper.

    All the ingredients added to a small food processor.

    Pulse 2 to 3 times until coarsely chopped.

    Coarsely chopped.

    Pour in ¼ cup of extra virgin olive oil and pulse a few more times until a chunky paste is formed, scraping down the sides as needed.

    Olive oil added to the processor.

    Check for salt and pepper and add more if needed. Serve at room temperature.

    Ready Kalamata olive tapenade.

    Serving Suggestions

    Use it as a spread for bread, baguettes, open toast, or sandwiches.

    It is a great dip for pita chips, tortilla chips, pita bread, crackers, or nachos.

    You can use it as a pizza or pasta sauce.

    Add it to your mezze platter with fresh vegetable sticks, falafel, hummus, pita bread, and eggplant dip, or add it to your cheese platters.

    Add a scoop to your buddha bowls or salads.

    Storage Suggestions

    Leftovers can be stored in an air-tight container for up to 4 days. Use a clean and dry air-tight container to store it.

    It is also freezer friendly! Transfer it to covered glass jars, leave a 12-inch headspace, and freeze for up to 3 months. Thaw over the counter or in the refrigerator before use.

    You Might Also Like

    • Quick Gyoza Dipping Sauce
    • Popeye’s Copycat Blackened Ranch
    • Sumac Labneh
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    Recipe Card

    Loved this recipe?Click here to leave a review and give us a five star rating ★★★★★
    Kalamata Olive Tapenade is an easy and quick to make Mediterranean dip made with Kalamata olives, capers, parsley, and extra virgin olive oil (vegan, gluten-free).

    Kalamata Olive Tapenade Recipe

    Kalamata Olive Tapenade is an easy and quick to make Mediterranean dip made with Kalamata olives, capers, parsley, and extra virgin olive oil (vegan, gluten-free).
    5 from 1 vote
    Print Pin Rate
    Course: Dip
    Cuisine: Middle Easten
    Diet: Gluten Free, Vegan, Vegetarian
    Prep Time: 2 minutes
    Cook Time: 2 minutes
    Total Time: 4 minutes
    Servings: 6 people
    Calories: 101kcal
    Author: Neha Mathur

    Ingredients 

    • 1-½ cups pitted and brine cured Kalamata olives
    • 3 tablespoons brine cured or salt cured capers
    • 2 tablespoons coarsely chopped parsley
    • 3 cloves peeled garlic
    • 3 tablespoons freshly squeezed lemon juice
    • ½ teaspoon salt
    • ¼ teaspoon freshly cracked black pepper
    • ¼ cup extra virgin olive oil
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    Instructions

    • In a food processor, combine olives, capers, parsley, garlic, lemon juice, salt, and black pepper.
    • Pulse 2 to 3 times until coarsely chopped.
    • Pour in extra virgin olive oil and pulse a few more times until a chunky paste is formed, scraping down the sides as needed.x
    • Check for salt and pepper and add more if needed. Serve at room temperature.

    Video

    https://www.youtube.com/watch?v=qrlZmbom0fw

    Notes

    This recipe will give you 3 cups of tapenade, enough to serve 6 people. It is vegan and gluten-free and can be easily doubled or tripled for a bigger crowd.
    You can also add 1 teaspoon anchovy paste to this recipe.

    Nutrition

    Calories: 101kcal | Carbohydrates: 2g | Protein: 0.4g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 481mg | Potassium: 29mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 163IU | Vitamin C: 5mg | Calcium: 11mg | Iron: 0.3mg
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    More Dip Recipes

    • Bonefish Grill Copycat Bang Bang Sauce
    • Whipped Pumpkin Spice Honey Butter Spread
    • French Red Onion Marmalade (Onion Jam)
    • Homemade Schezwan Sauce (Szechuan Sauce)

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