Kalamata Olive Tapenade

Tapenade

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Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

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Recently a friend of mine asked me for a tapenade recipe. Tapenade is easy to make and super versatile. It can be used as a dip, for bruschetta, or for a sandwich spread. Often times I will coat a chicken breast with it and roast in the oven. You can use any kind of olives that you want, except canned olives. Make sure that all pits are removed. 

  • 10 Ounces Kalamata Olives (Pitted & Minced)
  • 4 Garlic Cloves (Minced)
  • 3 Tablespoons Capers (Rinsed & Drained)
  • 3 Tablespoons Minced Fresh Italian Parsley
  • 1 Tablespoon Minced Lemon Peel
  • 1 Teaspoon Freshly Squeezed Lemon Juice
  • 1/2 Teaspoon Freshly Ground Pepper
  • 4 Tablespoons Olive Oil
  • 1 Filled Anchovy (Rinsed & Minced)
  1. In a medium-size bowl, combine Kalamata olives, garlic, capers, parsley, anchovies, lemon peel, lemon juice, and pepper.
  2. Add olive oil and mix thoroughly.
  3. Makes 2 Cups
  4. © Victoria Hart Glavin

Victoria

Victoria has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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