Go Back

Kalamata Olive & Caper Tapenade

Print Recipe
Servings: 1.5 cups
Course: Appetizer
Cuisine: Mediterranean
Ingredients Method

Ingredients
  

  • 1½ cups pitted Kalamata olives about 8 oz
  • ¼ cup capers rinsed and lightly drained
  • 1 small garlic clove
  • 2 tbsp flat-leaf parsley leaves
  • 1 tsp fresh thyme leaves
  • Zest of ½ lemon
  • 1 tbsp fresh lemon juice
  • ¼ tsp freshly ground black pepper
  • ⅓ cup extra virgin olive oil
  • 2 tbsp toasted walnuts or almonds optional, for a slightly richer texture

Method
 

  1. Place the olives, capers, anchovies, garlic, parsley, thyme, lemon zest, lemon juice, pepper, and nuts (if using) into a food processor.
  2. Pulse several times until the mixture becomes a coarse paste. Avoid puréeing it smooth, you want some texture.
  3. With the machine running, drizzle in the olive oil until the tapenade comes together.
  4. Taste before adding any salt. The olives and capers usually provide more than enough.
  5. Let it sit for at least 30 minutes before serving to allow the flavors to meld.