Kalamata Olive Tapenade

By Linden & Rosemary
January 19, 2011
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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
  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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