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Kalamata Olive Tapenade - Image 1

Kalamata Olive Tapenade

French cuisineMediterranean cuisineGreek cuisine
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Kalamata Olive Tapenade

Kalamata Olives

  1. Dips & Spreads

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
Course
Appetizer
Complexity
Easy
Units:
Scale:

Ingredients

  • 7oz kalamata olives(pitted, roughly chopped)
  • 2 pcs garlic(cloves, peeled and roughly chopped)
  • 1 tbsp lemon juice(freshly squeezed)
  • 2 tbsp olive oil(extra-virgin)
  • 1 tbsp capers(rinsed if packed in salt, drained)
  • 2 tbsp flat-leaf parsley(finely chopped)

Instructions

Tapenade

  1. Place the pitted kalamata olives, garlic, capers, and parsley in a small food processor or bowl.
  2. Pulse briefly in the processor until the mixture is coarsely chopped and holds together but remains slightly chunky.
  3. Transfer 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.
  4. Let the tapenade rest at room temperature for 10–15 minutes to meld flavors, then serve with crusty bread, raw vegetables, or as desired.

Nutrition

Servings
8
Serving size (imperial)
0.7 oz
NutrientPer servingPer 100 gTotal (8 servings)
Calories35.5 kcal177.5 kcal284 kcal
Protein0.4 g2 g3.2 g
Fat3.2 g16 g25.6 g
Carbs1 g5 g8 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.

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