Kalamata Olive Tapenade

Kalamata Olive Tapenade is a Mediterranean vegan and gluten-free spread that is done just in 5 minutes. Can be used as a spread, on a toasted baguette, or on fresh bread. Appetizer dip on hummus, or the “sauce” on the pizza.

Personally, I love to eat it with fresh bread or with a toasted french baguette. Mediterranean Cuisine uses this spread in so many different ways… One of the most popular ones is used as an appetizer dip on the hummus.

This spread is made originally with Kalamata Olives and Capers. You can make it just with this type of olive, or you can mix it with other types of Olives. I mixed the Kalamata Olives with Stuffed Manzanilla Olives because I had them in my pantry.

This recipe will give you approximately 1 1/2 cups of spread which is enough to serve 6 people but can be easily doubled or tripled for a bigger crowd.

Ingredients for Kalamata Olive Tapenade

• Kalamata Olives – For this olive spread I think is a necessary ingredient. Without this type of olive is not Kalamata Olive Tapenade anymore. But, if you really don’t have and want something similar as substitute black olives, or nicoise olives are a good choice too.
• Manzanilla Olives – I like to mix two different olives together in this spread. I had stuffed manzanilla olives in my pantry so I used that. But, you can use whichever you have at home.
• Capers – Best for this recipe is brine-cured or salt-cured capers
• Garlic – Fresh garlic is preferable in this recipe.
• Fresh Parsley – Fresh parsley is preferable, but you can use dry one too.
• Lemon Juice – Fresh lemon juice is best, but you can use store-bought also.
• olive oil – use extra virgin olive oil if you can
• salt and black pepper – to taste

Some people like to add 1 tablespoon of anchovy paste too. So if you like it, you can add it too.

Instructions

1. In a food processor, combine Kalamata olives, Manzanilla olives, capers, parsley, garlic, lemon juice, salt, and black pepper. Add olive oil.
2. Pulse a few times until coarsely chopped.
3. Adjust salt and pepper to taste and serve at room temperature.

What do you eat with tapenade?

Homemade Olive Tapenade is good with toasted french baguette or fresh bread. Also, you can enjoy it with fresh vegetables, tossed in pasta and you can also use it as a “sauce” on your pizza. On your buddha bowl or charcuterie board to make it fancy.

There are so many ideas about what to eat it. This can make a fancy dip or spread on any occasion.

How to Store Kalamata Olive Tapenade

Leftovers can be stored in a clean air-tight container for up to 4 days.

You also can freeze the olive tapenade for up to 3 months in a jar or in an air-tight container. Thaw overnight in the refrigerator before use.

More Delicious Dip/Spread Ideas

• Texas Roadhouse Ranch Recipe
• Tomatillo Green Chili Salsa Chipotle
• Creamy Mediterranean Spread