Kalamata Olive Tapenade

About Kalamata Olive Tapenade

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 5 minutes

This vegan and gluten-free recipe will make 3 cups of tapenade, enough to serve six people.

Ingredients

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

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

Garlic – Raw or roasted garlic both work fine.

Extra Virgin Olive Oil – Use the best quality one.

Fresh Parsley – It adds a nice refreshing flavor.

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

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

How To Make Kalamata Olive Tapenade

In a food processor, combine the following ingredients.

• 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
• ¼ teaspoon freshly cracked black pepper.

Pulse 2 to 3 times until 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.

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

Serving Suggestions

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

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

You can use it as a pizza or pasta sauce.

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

Add a scoop to your Buddha bowls or salads.