Kalamata olive tapenade Recipe
Kalamata olive tapenade is a rich and flavorful spread made from olives, garlic, capers, lemon juice, and olive oil. It has a robust flavor that pairs perfectly with bread or crackers for an easy appetizer or snack.
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Servings: 4 people
Calories: 90kcal
Equipment
- 1 Food processor
Ingredients
- 1.5 cloves of fresh garlic peeled and minced, releasing its aromatic essence to enhance the overall flavor profile.
- 1 tablespoon of freshly squeezed lemon juice adding a zesty and citrusy kick, balancing the flavors perfectly.
- 1.5 tablespoons of finely chopped fresh parsley sourced from the finest herbs, adding a vibrant green color and a burst of freshness to the dish.
- 1/2 cup of premium pitted Kalamata olives carefully selected for their rich, briny taste and meaty texture.
- 1 tablespoon of flavorful capers providing a tangy and salty note, elevating the complexity of the dish.
- Salt and freshly ground black pepper expertly measured to bring out the natural flavors and create a harmonious balance in this exquisite Mediterranean dish.
- 1 tablespoon of rich and robust extra virgin olive oil sourced from the highest quality olives, ensuring a smooth and velvety texture in the dressing.
Instructions
- Place the garlic, olives, parsley, capers, lemon juice and olive oil in a food processor.
- Pulse until everything is finely chopped and combined.
- Pulse until everything is finely chopped and combined.
- Serve or store in an airtight container for up to one week in the refrigerator.
Notes
• You can also make this tapenade by hand using a mortar and pestle instead of a food processor.
• For extra flavor, try adding some freshly grated Parmesan cheese or fresh herbs like basil or oregano to your tapenade.
• If you are making this ahead of time, leave out the lemon juice until just before serving. This will help prevent the tapenade from becoming too tart.You can also add more olive oil to the tapenade if you’d like a smoother texture.
