Kalamata Olive Tapenade

This tapenade is quick and easy to make. It’s packed with serious flavor–sauteed garlic, oregano, parsley, kalamata olives, and capers. It tastes great on toasted bread, sliced baguette, pitas, fresh cut veggies, pizza, 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!

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 if you would like. 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 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

1 Tbsp fresh oregano (or 1 tsp dried oregano)

1 Tbsp balsamic vinegar

Garlic sauteing in olive oil
  1. 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.
Capers, parsley, kalamata olives, oregano, balsamic vinegar, garlic and olive oil in a blender

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.

Kalamata Olive Tapenade with slices of bread

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