Olive Tapenade Recipe

Time20m

Serves4

Kalamata olives, olive oil, garlic

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Ingredients

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1
Prepare the Olives
Rinse the Kalamata olives under cold water to remove excess brine. Drain thoroughly and pat dry with a paper towel.
2
Mince the Garlic
Peel the garlic cloves and use a knife to finely mince them or use a garlic press for an easier method.
3
Prepare Optional Ingredients
If using capers and fresh parsley, rinse the capers under cold water and chop the parsley leaves finely.

4
Combine Ingredients
In a food processor, combine the rinsed Kalamata olives, minced garlic, extra virgin olive oil, and any optional ingredients like capers and parsley.
5
Blend to Desired Consistency
Pulse the food processor until the mixture is coarsely chopped. Scrape down the sides as needed. Blend until you reach your desired consistency, whether chunky or smooth.

6
Taste and Adjust Seasoning
Taste the tapenade and add black pepper or additional olive oil if desired for flavor. Blend again briefly to incorporate.
7
Serve the Tapenade
Transfer the tapenade to a serving bowl. Drizzle a little extra olive oil on top and serve with crusty bread, crackers, or vegetable sticks.