Kalamata Olive Tapenade Recipe

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 simple additional 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.

How To Make Tapenade With Kalamata Olives

Step 1: 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 of peeled garlic
• 3 tablespoon freshly squeezed lemon juice
• ½ teaspoon salt
• ¼ teaspoon freshly cracked black pepper.

Step 2: Pulse 2 to 3 times until the mixture is coarsely chopped.

Step 3: Pour in ¼ cup of extra-virgin olive oil and pulse a few more times until a chunky paste forms, scraping down the sides as needed.

Step 4: 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.

Storage Suggestions

Transfer the tapenade to an airtight container and cover it with a thin layer of olive oil. Secure the lid. You can now store this dip in the refrigerator for 5-7 days.

You can also freeze it for upto 2 months. Thaw overnight in the refrigerator before using it.