Olive Tapenade
A quick Mediterranean olive tapenade blending Kalamata olives, capers, anchovies, garlic, and lemon for a vibrant spread. Ready in minutes and perfect for appetizers or pasta toppings.
Ingredients
Tapenade Ingredients
- 1 cup pitted Kalamata olives
- 1 cup Kalamata olives pitted
- 2 tablespoons capers drained
- 2 tablespoons capers drained
- 2 anchovy fillets
- 2 fillets anchovy
- 1 clove garlic minced
- 1 clove garlic minced
- 1/4 cup extra-virgin olive oil
- 0.25 cup extra-virgin olive oil
- 1 teaspoon fresh lemon juice
- 1 teaspoon lemon juice fresh
- 2 tablespoons fresh parsley chopped (optional)
- 2 tablespoons fresh parsley chopped, optional
- Freshly ground black pepper to taste
Instructions
Tapenade Assembly
- Combine olives, capers, anchovies, and garlic in a food processor.
- Pulse 4–5 times until coarsely chopped with glossy bits.
- With motor running, stream in olive oil and lemon juice over 30 seconds.
- Transfer to a bowl, stir in parsley and black pepper; chill for at least 1 hour before serving.
Notes
Rinsing capers under cool water for 10 seconds removes excess salt without dulling their punch.
Pulsing exactly 5 times before adding oil gave that balance of coarse bits and creamy spread.
Chilling for at least 1 hour deepens flavors; an overnight rest yielded the best depth.