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Olive tapenade in a white bowl.
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5 from 8 votes

Olive Tapenade

This olive tapenade is salty, garlicky and insanely delicious. Made with kalamata olives for a flavor packed delight to your tastebuds! 
Prep Time10 minutes
Total Time10 minutes
Course: Appetizer, Side
Cuisine: French
Diet: Vegan
Servings: 4
Calories: 147kcal
Author: Alison Andrews

Ingredients

  • 1 cup Kalamata Olives (160g) Pitted
  • 2 Tablespoons Capers
  • 3 Tablespoons Olive Oil
  • 1 teaspoon Red Wine Vinegar
  • ½ Tablespoon Crushed Garlic
  • 1 Tablespoon Lemon Juice
  • 2 Tablespoons Fresh Parsley Chopped
  • ½ teaspoon Dried Oregano
  • ⅛ teaspoon Salt
  • ⅛ teaspoon Black Pepper

Instructions

  • Add all the ingredients to a food processor and pulse into a chunky paste.
  • Stop regularly and scrape down the sides until everything is well mixed but still chunky.

Notes

  1. Check the olives to make sure there are no pits accidentally left in (even if you buy pitted olives) as this can cause havoc on your food processor blades.
  2. This recipe makes around 1 cup of tapenade, so each serve is around ¼ cup. 
  3. Keep it stored in a covered container in the fridge and it will stay fresh for up to 2 weeks.

Nutrition

Serving: 1Serve | Calories: 147kcal | Carbohydrates: 2g | Protein: 1g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Sodium: 712mg | Potassium: 39mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 312IU | Vitamin C: 5mg | Calcium: 28mg | Iron: 1mg