This recipe for kalamata olive tapenade is vegan, quick and easy to make. It’s packed with serious flavor–sauteed garlic, oregano, parsley, olives, and capers.
It tastes great on toasted bread, sliced baguette, pitas, fresh cut veggies, pizza, sandwiches or really anything that goes on the grill. Whether you use it as an appetizer, a snack or condiment, you cannot lose. If you love olives, this recipe will be for you!
A few notes...
I sauteed the garlic, because I find it does two things. First, it flavors the olive oil, and second, it tempers some of the garlic’s intensity. Basically, it does nice things to the flavor.
While I used 1 Tbsp of fresh oregano, you can substitute 1 tsp dried oregano instead.
Tapenade is salty goodness. To keep it from being too intensely salty, make sure to rinse off the olives and the capers with water before using them in the kalamata olive tapenade recipe.
Kalamata Olive Tapenade
2 Tbsp olive oil
2-3 whole garlic cloves
1 1/2 cups whole pitted kalamata olives, drained and rinsed with water
1 Tbsp capers, drained and rinsed with water
1 Tbsp fresh parsley leaves
1 Tbsp fresh oregano leaves (or 1 tsp dried oregano)
1 Tbsp balsamic vinegar
- 1. Add olive oil and garlic to small skillet over medium-low heat. Saute the garlic for about a minute or until it becomes lightly browned. Allow to cool.
2. Add the garlic and olive oil to a food processor blender with all the rest of the ingredients listed in the recipe. Blend until smooth. Serve with sliced bread, pitas, or fresh veggies or use as a condiment on pizza, grilled vegetables, etc.