Make Ahead

Kalamata Olive Tapenade

January 19, 2011
Author Notes

Simple, salty kalamata tapenade. Serve with toasted baguette or seedy wheat crackers. Great alongside bright raw veggies, good cheese and crisp apples. Also delicious as a quick raw pasta sauce! —Linden & Rosemary

  • Serves 8
  • 3 cloves garlic, peeled
  • 1 cup pitted kalamata olives
  • 2 tablespoons capers
  • 3 tablespoons fresh parsley, chopped
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons extra-virgin olive oil
  • Cracked pepper, to taste
In This Recipe
  1. Place the garlic cloves into a blender or food processor; pulse to mince. Add the olives, capers, parsley, lemon juice, and olive oil. Blend until everything is finely chopped. Season to taste with cracked pepper. Note: You can also finely chop all of the ingredients by hand, like I did, for a chunkier spread.
  2. Serve with toasted baguette or wheat crackers. Great alongside raw veggies, good cheese and sliced apples.
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