Kalamata Olive Tapenade

A tasty olive tapenade with parsley, capers, lemon, and no anchovies.

Kalamata Olive Tapenade
  • 3 cloves garlic, peeled

  • 1 cup pitted kalamata olives

  • 3 tablespoons chopped fresh parsley

  • 2 tablespoons capers

  • 2 tablespoons lemon juice

  • 2 tablespoons olive oil

  • salt and pepper to taste


    Place garlic cloves into a blender or food processor; pulse to mince.

    Add olives, parsley, capers, lemon juice, and olive oil. Blend until mixture is finely chopped.

    Season with salt and pepper.

You might also like