Kalamata Olive Tapenade Recipe - Allrecipes.com
Kalamata Olive Tapenade Recipe
  • READY IN 15 mins

Kalamata Olive Tapenade

Recipe by  

"An olive tapenade without anchovies."

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Ingredients Edit and Save

Original recipe makes 1 cup tapenade Change Servings
  • PREP

    15 mins

    15 mins


  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 More Reviews

Most Helpful Positive Review
Apr 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)

Most Helpful Critical Review
Dec 12, 2011

I have to echo another reviewers comment about the appearance. I should have known better than to do this in a blender. It looked like something from the bottom of a canal. Yecch, grey muck. I tossed it. I'll retry but finely hand-chopped instead.

May 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!

Jun 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!

Dec 28, 2008

It was very good but I would omit adding anymore salt since the olives and the capers are salty enough. I will make it again for sure.

Jul 02, 2008

WOW, Perfect Tapenade!!!!!, could not keep eny for myself after party, made large bowl for about 25 people, all of it was gone by the time i got to the table, but i did get to try it and was Fantastic, and very easy to make. Highly recommend, will make this again over and over, thanks, John

Dec 07, 2008

I didn't have kalamata olives so I used a tin of green olives that I had on hand. It turned out to be really tasty. My husband ate it all in one sitting.

Nov 27, 2009

Great recipe. Even better than the restaurant version that I'm used to! The flavor may be strong for some so what I do is add about 1 part black pearl olives and 3 parts kalamata olives. The black olives are also cheaper so that also saves on the cost. Toast some bread and serve. YUM!


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

* Percent Daily Values are based on a 2,000 calorie diet.

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