Quick Kalamata Tapenade Recipe
This tapenade recipe is made with kalamata olives, capers, parsley, lemon and garlic. You’ll be amazed at how quick it is to make. Eat it as a dip or use it to flavor other dishes.
If I open the fridge hoping to find a snack, olives are the first things I reach for. Well, maybe cheese is first. And maybe pickles are second. But olives are a strong third.
I really do love them and would cook with them all the time. Except, my husband doesn’t like them at all (strangely enough, both of my kids love them. Go figure).
One way that I get around Graz’s dislike for olives is to regularly make tapenade. Tapenade is a purée of olives, with some other delicious ingredients, originating from the Provencal region of France. It keeps in the fridge for a long time. So once it’s made, if I’m craving a bit of olive with dinner, I can scoop a teaspoon of it on top of my serving and not tarnish my husband’s supper.
This tapenade recipe is made from Kalamata olives, parsley, capers, garlic and lemon juice. It takes about three minutes to make. And then you have it on hand to add to your favorite dishes or you can use it as a dip or spread for an appetizer. Check out these tasty Zucchini, Tapenade and Feta Cheese Bites.
They’re a perfect summery use for this tapenade. And here are 10 more ways to use tapenade from Strawberry Plum.
And…Ta da…My super-quick Kalamata Tapenade Recipe:
- 7 oz. jar of pitted kalamata olive, drained
- 1-2 cloves of garlic
- 2 Tbsp. drained capers
- 2 Tbsp. olive oil
- 1 Tbsp. lemon juice
- ¼ cup parsley leaves
- Put all ingredients into a food processor. Puree until everything is in tiny bits.