Kalamata Olive Tapenade

5 from 1 vote

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

Here are a few more dip recipes you may like: Feta Cream Cheese Dip, Olive Tapenade Hummus, Black Bean Hummus, Basil Walnut Pesto, and Green Goddess Mayonnaise.

kalamata olive tapenade served in a bowl.
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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

kalamata olive tapenade 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.
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, 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.

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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).
5 from 1 vote

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.
Prep: 2 minutes
Cook: 2 minutes
Total: 4 minutes
Servings: 6 people

Ingredients 

  • 1 and ½ cups pitted and brine cured Kalamata olives
  • 3 tablespoons brine cured or salt cured capers
  • 2 tablespoons coarsely chopped parsley
  • 3 cloves of garlic (peeled)
  • 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.
  • Check for salt and pepper and add more if needed. Serve at room temperature.

Video

YouTube video

Notes

This recipe will give you 3 cups of tapenade, enough to serve 6 people.
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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