Kalamata Olive Tapenade
Kalamata Olive Tapenade
Classic DishKalamata Olives
Prep: 10 min • Cook: 0 min. Bright, olive-forward spread made by coarsely crushing pitted Kalamata olives with garlic, lemon juice, olive oil, capers, and fresh flat-leaf parsley. This easy no-cook tapenade is perfect spooned over crusty bread, used as a sandwich filling, or served alongside grilled fish and roasted vegetables; it keeps well refrigerated for several days and develops more depth after resting.
- Preparation time
- 10 min
- Cooking time
- Under a minute
- Total time
- 10 min
- Servings
- 8
Instructions
Tapenade
- 1Place the pitted kalamata olives, garlic, capers, and parsley in a small food processor or bowl.
- 2Pulse briefly in the processor until the mixture is coarsely chopped and holds together but remains slightly chunky.
- 3Transfer the mixture to a bowl, stir in the lemon juice and olive oil, and season with a small pinch of black pepper; taste and adjust lemon or oil as needed.
- 4Let the tapenade rest at room temperature for 10–15 minutes to meld flavors, then serve with crusty bread, raw vegetables, or as desired.
Nutrition Information
- Calories
- 36 kcal
- Protein
- 0 g
- Fat
- 3 g
- Carbs
- 1 g
| Nutrient | Per serving |
|---|---|
| Calories | 36 kcal |
| Protein | 0 g |
| Fat | 3 g |
| Carbs | 1 g |
Tips
- Pit olives by hand or buy pre-pitted to speed prep and avoid bitter pieces from skins.
- Pulse briefly rather than pureeing for pleasant texture and rustic mouthfeel in the tapenade.
- Serve at room temperature with warm bread, grilled fish, or as a flavorful sandwich spread.
