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!
- 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
- 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 pureed.
- 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.
- If you would prefer less Kalamata olive flavor, substitute a handful of regular black olives for Kalamata olives.
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