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).
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.
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.
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.
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.
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.
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Kalamata Olive Tapenade Recipe
- 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
- 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.