Kalamata Olive Tapenade

I have been diving into a lot of Mediterranean cooking lately, and I really love using olives more. This tapenade makes a great appetizer and can easily be paired with your favorite veggies, herb crackers, or these baked pita chips.

I know I say this a lot, but this recipe is super easy.  I really mean it, too.

this RECIPE

Everyone in the house devoured this, which is funny cause it is another recipe that I totally had to eat alone years ago, and now everyone enjoys it.

It's been nice to run back through some of these and improve the images and recipes, and let everyone experience these recipes again :).

Reasons You'll Love It

• Super quick to prepare, takes 10 minutes tops
• Creamy and delicious
• It's healthy, Ggluten-free and works on a Mediterranean Diet

Ingredient Notes

Kalamata Olives: Word to the wise: buy pitted Kalamata olives if possible.  This will save you some elbow grease and make the recipe even easier.  Sweet!

I also love the purple-ish color the Kalamata olives create in the tapenade!

Extra Virgin Olive Oil: I always use extra virgin olive oil. This is an area I don't skimp on in the kitchen. The more you use, the creamier the consistency of the tapenade will be.

How To Make Kalamata Olive Tapendae

Step 1: Add garlic cloves to the food processor and pulse to mince.

Step 2: Add remaining ingredients, except for the olive oil, to the food processor.

Step 3: Pulse until coarsely chopped.

Step 4: With motor running, slowly drizzle the olive oil into the mixture, until puree is smooth. The more olive oil you add, the creamier the tapenade will be.

Substitutions

Vegan - If you want to make this dish vegan, remove the parmesan and the anchovy paste. I would also back off the garlic amount since it won't be balanced by the parmesan.

Kalamata Olive Tapenade Goes Well With:

• Crackers: Whether you're talking, baked pita chips or herb crackers, they both go great.
• Veggies: Always, one of my personal favorites. I usually use carrots, English cucumbers, and cherry tomatoes.
• Bread: Putting it on a little whole wheat bread is also great.
• Wraps or Sandwiches: Wraps or sandwiches are a great choice to add a little tapenade you could replace the hummus on this Turkey, Avocado and Hummus wrap.

More Healthy Spreads

Kalamata Olive Tapenade

Lacey Baier

This easy and rich Kalamata Olive Tapenade is great to spread over some fresh bread and is a super impressive appetizer for your next get together.

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 5 minutes mins

Total Time 10 minutes mins

Course Sauce

Cuisine French, Italian, Mediterranean

Servings 6

Calories 232 kcal

Equipment

• Food Processor

*This post may contain affiliate links for products I use often and highly recommend.

Ingredients

  

1x2x3x

• ▢ 3 garlic cloves small to medium
• ▢ 1 ½ cup Kalamata olives about 20-25, pitted
• ▢ ¼ cup pine nuts
• ▢ 2 tbsps parmesan cheese grated
• ▢ 1 tablespoon fresh Italian parsley 1-2 sprigs, stems removed
• ▢ 1 teaspoon anchovy paste
• ▢ ¼ teaspoon ground black pepper
• ▢ 3-4 tbsps extra virgin olive oil

Instructions

 

• Add garlic cloves to the food processor and pulse to mince.
• Add remaining ingredients, except for the olive oil, to the food processor.
• Pulse until coarsely chopped.
• With motor running, slowly drizzle the olive oil into the mixture, until puree is smooth. The more olive oil you add, the creamier the tapenade will be.

Nutrition

Calories: 232 kcalCarbohydrates: 4.3 gProtein: 3.2 gFat: 23.5 gSaturated Fat: 3.3 gCholesterol: 3.3 mgSodium: 307.4 mgFiber: 1.5 gSugar: 0.4 gVitamin A: 100 IUVitamin C: 3.3 mgCalcium: 80 mgIron: 1.8 mg

DID YOU MAKE THIS RECIPE?Tag @asweetpeachef on Instagram so we can check it out.