This tapenade recipe is made with Kalamata olives, capers, parsley, lemon, and garlic. You’ll be amazed at how quick it is to make. Eat it as a dip or use it to flavor other dishes.
If I open the fridge hoping to find a snack, olives are the first things I reach for. Well, maybe cheese is first. And maybe pickles are second. But olives are a strong third.
While olives elicit strong opinions for some, I enjoy looking for new ways to enjoy olives, like this delicious tapenade.
What Is Tapenade?
Tapenade is a purée of olives, with some other delicious ingredients, often capers and anchovies. It originates from the Provencal region of France. It also keeps in the fridge for a long time, which makes it great for occasional snacking.
This tapenade recipe is made from Kalamata olives, parsley, capers, garlic, and lemon juice. It takes less than five minutes to make.
Uses for Kalamata Tapenade
After quickly putting it together, you have it on hand to add to your favorite dishes. Or use it as a dip or spread as an appetizer with various breads and crackers. Check out these tasty Zucchini, Tapenade, and Feta Cheese Bites. They’re a perfect summery use for this tapenade.
It’s also great on spaghetti, grilled fish, chicken, and even dolloped into soups or spread on sandwiches. Here are 10 more ways to use tapenade from Strawberry Plum. What’s your favorite use?
This tapenade recipe is made with kalamata olives, capers, parsley, lemon, and garlic. If you love love love garlic, go with 2 cloves. If you just like it a bit, stick with 1. The recipe is super-quick to make and can be eaten on its own as a dip or used to flavor other dishes.
Yield: 1 and 1/4 cups
- 7 oz. jar of pitted Kalamata olives, drained
- 1–2 cloves of garlic
- 2 Tbsp. drained capers
- 2 Tbsp. olive oil
- 1 Tbsp. lemon juice
- 1/4 cup parsley leaves
- Put all ingredients into a food processor.
- Puree until everything is in tiny bits.
- Transfer to a bowl, eat, and enjoy!