Kalamata Olive Tapenade Recipe
Kalamata Olive Tapenade is a quick and easy-to-make Mediterranean dip made with Kalamata olives, capers, parsley, and extra-virgin olive oil. Make it at home using my easy recipe.
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
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
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
