Easy Olive Tapenade Recipe | Salt and Vanilla

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Kalamata Olive Tapenade

5 from 1 vote

Kalamata olive tapenade is an easy french accompaniment originating in the region of provence. This is not only easy to make, but the flavors are fantastic!i Tapenade also has a long shelf life because the majority of the ingredients are cured or preserved.

Kalamata olives are on the salty side but not overly where you feel like your mouth is getting raw from the amount of salt you are consuming.

I love the fact that you can simply put it on a piece of bread and basically make a meal of it. Add a piece of cheese to the bread and it doesn't get much better than that. Simply pleasures is what good eating is all about and here is the recipe for

Ingredients

Kalamata Olive Tapenade

2 cups kalamata olives pitted
3 tbsp capers
2 whole garlic cloves
2 anchovy fillets
2 tbsp chives, parsley, oregano each chopped
3/4 cup olive oil

Nutritional information

Calories: 28kcalCarbohydrates: 1gProtein: 1gFat: 3gSaturated Fat: 1gCholesterol: 1mgSodium: 375mgPotassium: 7mgFiber: 1gSugar: 1gVitamin A: 66IUVitamin C: 1mgCalcium: 11mgIron: 1mg

Prep Time 5 mins

Cook Time 5 mins

Servings 6 people

How to make kalamata olive tapenade

Place olives, garlic, anchovies, capers, and herbs into a food processor. Puree for 15 seconds and then start adding the oil in a steady stream while the processor is still running. You probably won't need to season the kalamata tapenade because of the saltiness of all the all the ingredients.

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