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+ servings

Kalamata Olive Tapenade

Olive tapenade

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

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