Salty Kalamata olives, zesty capers and fresh parsley combine to create an addictive, flavorful spread in this homemade tapenade recipe!
I used to hate olives.
As in, loathe them.
But then one bite of some freshly baked olive bread from a farmer’s market in Ireland changed everything.
Now I adore olives!
Well, kalamata olives that is.
They’re salty, rich and creamy and add so much flavor when added to wraps, sandwiches and salads.
Oh, and when you process them with zesty lemon juice and fresh parsley, you end up with the amazingness that is….TAPENADE!
What is Tapenade?
Tapenade is a paste or dip that is usually based around black olives, capers and anchovies. The name tapenade actually stems from the Provençal word tapenas which means capers. It is popular in the south of France.
However, there are many varieties of tapenade. Today I’m showing you how to make a vegan tapenade that is based around purple, meaty Kalamata olives instead of black olives!
Ingredients You Need to Make Tapenade
To make this Kalamata Tapenade, you’ll only need a handful of ingredients. I’ll list them out below:
- Kalamata olives
- Lemon juice
- Fresh parsley
- Olive oil
- Salt and pepper, to taste
I know it can be easy to rely on bottled lemon juice, but trust me, freshly squeezed lemon juice is always better!
How to Make Tapenade (with Step-by-Step Instructions)
This homemade Kalamata Tapenade recipe couldn’t be easier to make, especially if you purchase already pitted olives. Follow the step-by-step instructions below and you’ll be enjoying fresh tapenade in minutes!
- Step 1: Peel your garlic cloves and place them in a food processor. Process them on high for a few seconds until finely minced.
- Step 2: Add in the remaining ingredients, excluding the salt and pepper, and process again until a chunky paste forms.
- Step 3: Taste the tapenade and add more lemon juice or capers for zest, salt for saltiness or parsley for freshness.
- Step 4: Enjoy the tapenade immediately or transfer the mixture to a sealable jar.
How to Store Homemade Tapenade
Store any leftover homemade tapenade in a sealable jar in the fridge for 1-2 weeks. Thankfully the acid from the lemon juice and capers will help to keep it from going bad too quickly!
Best Ways to Enjoy Tapenade
You mean, you don’t eat tapenade with a spoon straight out of the jar?!
Well, in that case, there are numerous other ways to enjoy tapenade!
- We love it as a spread on sandwiches like in this Vegan Tapenade and Avocado Sandwich.
- It tastes amazing on crackers, especially when paired with cream cheese.
- Add it to wraps, salads and buddha bowls for a burst of flavor.
- Use it as a garnish for pizza.
- Use it as a dip for fresh veggies.
- Stuff portobello mushrooms with it.
- Stir it into pasta sauce or classic hummus for extra umami flavor.
- Use it as a sauce for cold pasta salad.
- Fold it into yeasted bread dough to make a delicious olive loaf.
Please let me know if you give this simple kalamata tapenade recipe a try and what you think!
- 2 cloves garlic, peeled
- 1 cup pitted Kalamata olives
- 1 tablespoon lemon juice
- 1 tablespoon capers
- 3 tablespoons fresh parsley
- 1 tablespoon olive oil
- Salt and pepper to taste
- Place the peeled garlic cloves into your food processor and process on high until well minced.
- Add in the remaining ingredients, except for the salt and pepper, and process until everything is finely minced and well combined. Make sure your olives are pitted!
- Taste and add more salt for saltiness or lemon juice for zest.
- Transfer the mixture to a sealable jar and store it in the fridge for up to a week.
Nutrition InformationYield 8 Serving Size 2 tablespoons
Amount Per Serving Calories 52Total Fat 5gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 4gCholesterol 0mgSodium 167mgCarbohydrates 1gFiber 1gSugar 0gProtein 0g
Nutrition information is a rough estimate provided by Nutrionix and should be used for informational purposes only.