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Kalamata Olive Tapenade

Kalamata Olive Tapenade

  • Prep

    15 m
  • Ready In

    15 m
TERESITA79

TERESITA79

An olive tapenade without anchovies.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

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  • Calories:
  • 81 kcal
  • 4%
  • Fat:
  • 7.9 g
  • 12%
  • Carbs:
  • 2.5g
  • < 1%
  • Protein:
  • 0.5 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 359 mg
  • 14%

Based on a 2,000 calorie diet

Directions

  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 salt and pepper.
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Reviews

pomplemousse
132

pomplemousse

4/26/2008

Oh my. I love this! Very strong flavors, so be sure you like olives and capers, but if you do, this is delicious! I mixed everything together and put it in the fridge (the parts to my food processor were in the dishwasher), then processed it. Love it so much I was eating it from the food processor without any bread. Guess it's a good thing I am the only one who eats olives in this house! I didn't use just kalamata; I have a jar of assorted greek olives, so I used a few of each in the jar. The hardest part was pitting the olives; I experimented with a few methods and settled on using my large knife by putting it on top of the olive and leaning on it with my body weight. Squished out the pits perfectly. Thanks for the recipe! I'll make it again. :o)

foodiedo
81

foodiedo

5/29/2008

I made this recipe exactly as it is listed and have enjoyed it again and again; I simply spread some on slices of french bread and sprinkle with a small amount of freshly shredded parmesan. Ymm ymm good. Note: When I first made this, I thought it was a bit too much (too salty and too much of the caper flavor), but after I stored it in my frig for a day and allowed it to set up, it was perfect!

Cory P
75

Cory P

6/15/2008

A good tapenade. I used a Mediterranean olive mix, which worked fine. If you're dumb like me and but olives with pits in them, just use a meat mallet to whack the olive and the pit comes right out!

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