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5 from 2 votes

Olive Tapenade

Salty, briny and full of flavor, this easy olive tapenade is made with Kalamata olives for a simple spread that works as an appetizer or condiment. Serve with crackers, fresh veggies or with olive oil to dip bread. Either way you’ll love it.
Prep Time5 minutes
Total Time5 minutes
Course: Appetizer
Keyword: kalamata olive tapenade, kalamata olives tapenade, olive tapenade, olive tapenade recipe
Calories: 780kcal
Author: Melissa Belanger

Ingredients

  • 2 cups pitted Kalamata olives
  • 1/4 cup loosely packed parsley leaves
  • 1 tablespoon small capers
  • 1 clove garlic minced
  • 1/2 teaspoon dried oregano
  • 3 tablespoons olive oil
  • 1 tablespoon lemon juice

Instructions

  • Blend the tapenade. Add all ingredients to a food processor and pulse until a grainy paste forms with no large pieces remaining.
  • Serve or store. Transfer to a bowl and refrigerate until ready to serve. Tapenade can be refrigerated for up to 4 days.

Nutrition

Calories: 780kcal | Carbohydrates: 14g | Protein: 4g | Fat: 84g | Sodium: 4444mg | Fiber: 10g | Sugar: 2g | Vitamin C: 27mg