For an extra layer of flavor, consider adding a pinch of red pepper flakes or a teaspoon of Dijon mustard. If you prefer a smoother tapenade, you can gradually add more olive oil while processing until you reach your desired consistency. Tapenade can be stored in an airtight container in the refrigerator for up to 5 days. The flavors will continue to develop over time. Serve with toasted baguette slices, pita bread, or crackers. It's also delicious as a topping for grilled vegetables or as a spread for sandwiches and wraps.
Kalamata Olive Tapenade
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PREP TIME15 mins
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COOK TIME0 mins
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TOTAL TIME15 mins
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SERVING8 People
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VIEWS723
A vibrant and flavorful Kalamata Olive Tapenade, bursting with Mediterranean sunshine. This sophisticated spread features the briny intensity of Kalamata olives, balanced by the bright herbaceousness of fresh parsley, the piquant tang of capers, and a zesty lemon lift. Perfect as an appetizer, a spread for crusty bread, or a flavorful addition to grilled fish or chicken.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate3 g
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Fiber0 g
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Protein1 g
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Saturated Fat1 g
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Sodium359 mg
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Sugar0 g
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Fat8 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View Gather all ingredients and have them prepped and ready to go. (5 minutes)
02 Step
Recipe View Place garlic cloves into a food processor; pulse until finely minced. (2 minutes)
03 Step
Recipe View Add the Kalamata olives, chopped fresh parsley, drained capers, fresh lemon juice, and extra virgin olive oil to the food processor. (3 minutes)
04 Step
Recipe View Process the mixture until finely chopped but still retaining some texture. Avoid over-processing into a smooth paste. (5 minutes)
05 Step
Recipe View Season the tapenade generously with salt and freshly ground black pepper to taste. Remember that Kalamata olives are already quite salty, so adjust accordingly. (2 minutes)
06 Step
Recipe View Transfer the tapenade to a serving bowl. Allow the flavors to meld for at least 30 minutes at room temperature before serving for optimal taste. (30 minutes)
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RECIPE REVIEWS
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Viola Anderson
Mar 23, 2025I used it as a spread on my turkey sandwich, fantastic!
Shyann Bechtelar
Feb 25, 2025I added a pinch of red pepper flakes for a little kick. It was amazing!
Lizeth Price
Oct 16, 2024Doubled the recipe and it was gone in a flash!
Jena Mcglynn
Apr 8, 2024The perfect appetizer for a dinner party. Everyone raved about it.
Stan Cassin
Jan 14, 2024Absolutely delicious! The lemon really brightens up the olives.
Odell Bogan
Dec 15, 2023I love that this recipe doesn't include anchovies. It's perfect for vegetarians!
Dahlia Monahan
Dec 15, 2023So easy to make and full of flavor. A new staple in my kitchen.
Holden Gottlieb
Feb 23, 2023Next time, I'll try adding a few sun-dried tomatoes for extra depth.