6 people

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 minutes
Cook Time 5 minutes
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.
    Olive tapenade

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