Kalamata Olive Tapenade

Kalamata Olive Tapenade combines tangy Kalamata olives, salty capers and sweet, sun-dried tomatoes that are blended together until smooth.

Truth be told, I am obsessed with olives. I love the saltiness (ummm, I am also obsessed with salt) of them. Kalamata olives are my absolute favorite because of the red wine vinegar brine they bathe in. Growing up, around Greek grandparents there was never a table short of olives and feta. Those family that lived in NY, came down to PA with the best, freshest olives. So years later when my mom found this recipe I knew it was a keeper. A spread made from olives. I fell in love.

Ingredients for Kalamata Olive Tapenade

• 4 cups, pitted kalamata olives
• 4 teaspoons capers, drained
• 4 garlic cloves, smashes
• 8 whole sun-dried tomatoes, packed in olive oil
• 1 cup good, quality extra virgin olive oil
• A handful of chopped parsley

What is a tapenade?

Ok, so I’m not going to lie here. The original recipe name for this was Kalamata Olive Spread. So, why did I change it you ask (or maybe not)? The word, tapenade, is used for a spread (dip) mainly made with olives. My “tapenade” has more of a “spread” like consistency, unlike some tapenade recipes that are chunkier in texture and made with several different kids of olives.

How to make Kalamata Olive Tapenade

Gather all of the ingredients, except for the extra virgin olive oil, and put into a food processor and pulse. Continue pulsing until a thick paste forms. Side note: More often than not, there will be a loose pit in the olives. If this does happen to you, just take a spoon and remove it. Slowly start adding in the olive oil and pulse until a smooth, almost silky, consistency forms. Take a look at the video below.

Finally scoop out the Kalamata tapenade into a serving bowl and top with some freshly chopped parsley.

What to serve with Kalamata Tapenade

This Kalamata Tapenade is a wonderful addition to pretty much anything. Try these suggestions.

• Breads: Grilled pita bread or an oven baked baguette sliced.
• Veggies: Your favorite vegetables served raw, grilled, roasted.
• Meats/Fish: Spread on top of any grilled steak, chicken or fish
• Sandwiches: Spread on bread and top with your favorite deli meats.

Try a spoonful on top of Yia-Yia’s Stuffed Peppers or Grape Leaves for something different. I would love to hear how you served yours!~Christina

Kalamata Olive Tapenade

Recipe by Christina Scanlon

Course: AppetizersCuisine: Greek, AmericanDifficulty: Easy

Servings

12

servings

Prep time

10

minutes

Cooking time

10

minutes

Kalamata olives are blended with capers, sun dried tomatoes, garlic and extra virgin olive oil making a delightfully bright, tangy spread. Serve with warm bread, crackers, veggies or even use on grilled meats and veggies.

Ingredients

• 4 cups Kalamata olives, drained and pitted

• 4 teaspoons Capers, drained

• 4 garlic cloves, peeled and smashed

• 8 sun dried tomatoes (packed in olive oil)

• 1 cup extra virgin olive oil

• Chopped parsley (garnish)

Directions

• Combine all ingredients, except for the extra virgin olive oil, into a food processor.
• Once a thick paste has formed slowly add in the olive oil and blend until incorporated.
• Serve with warm bread, crackers and/or raw veggies.
• If not using right away cover with plastic wrap and store in the refrigerator.

Recipe Video

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