Kalamata Olive Tapenade

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

All you have to do for this Kalamata Tapenade is place the ingredients in the food processor, press pulse and then drizzle in some olive oil.

See?  Super.  Easy.

If you’ve never tried a tapenade, it’s a rich, olive spread that is best when spread thinly over some fresh bread, like foccacia or a baguette.  Or, try it on a crostini with some julienned basil leaves.

Talk about fancy and crazy impressive, right?

The flavor and texture are somewhat reminiscent of a pesto, but with the tangy, pungent taste of the Kalamata olives.  So yummy.

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

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

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If you give this recipe a try, let me know what you think by leaving a comment and rating it. And don’t forget to take a picture and tag it #asweetpeachef on Instagram! I LOVE seeing what you come up with. Enjoy!

5 from 1 vote
Kalamata Olive Tapenade Square Recipe Preview Image
Kalamata Olive Tapenade
Prep Time
5 mins
Cook Time
5 mins
Total Time
10 mins
 
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.
Categories: Side
Difficulty: Easy
Keyword: kalamata olive spread, kalamata olive tapenade, kalamata tapenade
Servings: 4
Calories: 232 kcal
Author: Lacey Baier of A Sweet Pea Chef
Ingredients
  • 3 garlic cloves
  • 1 cup Kalamata olives about 20-25, pitted
  • 1/4 cup pine nuts
  • 1 tbsp fresh Italian parsley
  • 1 tsp anchovy paste
  • 1 tbsp grated parmesan cheese
  • 3-4 tbsps olive oil
  • ground black pepper to taste
Instructions
  1. Add garlic cloves to the food processor and pulse to mince.
  2. Add remaining ingredients, except for the olive oil, to the food processor. Pulse until coarsely pureed.
  3. With motor running, slowly drizzle the olive oil into the mixture, until puree is smooth and is desired consistency. The more olive oil you add, the creamier the tapenade will be. Season with ground black pepper as needed.
  4. If you would prefer less Kalamata olive flavor, substitute a handful of regular black olives for Kalamata olives.
Nutrition Facts
Kalamata Olive Tapenade
Amount Per Serving
Calories 232 Calories from Fat 212
% Daily Value*
Fat 23.5g36%
Saturated Fat 3.3g17%
Cholesterol 3.3mg1%
Sodium 307.4mg13%
Carbohydrates 4.3g1%
Fiber 1.5g6%
Sugar 0.4g0%
Protein 3.2g6%
Vitamin A 100IU2%
Vitamin C 3.3mg4%
Calcium 80mg8%
Iron 1.8mg10%
* Percent Daily Values are based on a 2000 calorie diet.

Lacey Baier

Hey y’all, I’m Lacey Baier and I’m so glad you’re here! I’m a healthy lifestyle influencer and the creator of this clean-eating blog and YouTube channel, A Sweet Pea Chef. My recipes have been published on Food Network, Good Morning America, FoxNews, Tastemade, Fitness Magazine, and much more. I live in Dallas, Texas with my husband and four kiddos. Let’s get started!

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