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A rustic terracotta bowl filled with chunky, deep purple Kalamata olive tapenade garnished with a whole olive and fresh parsley, served with toasted crostini on a marble surface.

Easy Kalamata Olive Tapenade

A rich, savory, and rustic Mediterranean spread made with plump Kalamata olives, capers, garlic, and fresh herbs. Perfect as an elegant appetizer, dip, or sandwich spread.
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Prep Time 5 minutes
Servings: 6
Calories: 95
Ingredients Method Notes

Ingredients
  

  • * 1 1/2 cups Kalamata olives pitted
  • * 2 tbsp capers rinsed and drained
  • * 2 garlic cloves peeled and minced
  • * 3 tbsp extra virgin olive oil
  • * 1 tbsp fresh lemon juice
  • * 1/4 cup fresh flat-leaf parsley finely chopped
  • * Freshly cracked black pepper to taste

Method
 

  1. * Step 1: Place the pitted Kalamata olives, rinsed capers, and minced garlic cloves into the bowl of a food processor.
  2. * Step 2: Pulse the mixture 5 to 7 times until everything is uniformly and coarsely chopped, taking care not to let it turn into a smooth paste.
  3. * Step 3: Drizzle the extra virgin olive oil and fresh lemon juice evenly over the olive mixture inside the bowl.
  4. * Step 4: Pulse another 2 to 3 times just until the liquids emulsify slightly and the mixture forms a beautiful, rustic, chunky paste.
  5. * Step 5: Transfer the mixture into a serving bowl, then fold in the finely chopped fresh flat-leaf parsley and freshly cracked black pepper by hand using a spoon.
  6. * Step 6: Garnish the center with a whole Kalamata olive and a sprinkle of fresh parsley, then serve immediately with toasted crostini or store in the refrigerator.

Notes

* For the absolute best flavor, let the tapenade sit covered in the refrigerator for at least 30 minutes before serving to allow the ingredients to marry.
* Do not add any extra salt until you have tasted the final product, as cured olives and capers already contribute plenty of saltiness.