Kalamata Olive Tapenade



Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes


Yields or Serves:  

[Total: 5   Average: 4.4/5]

Recently a friend of mine asked me for a tapenade recipe. Tapenade is easy to make and super versatile. It can be used as a dip, for bruschetta, or for a sandwich spread. Often times I will coat a chicken breast with it and roast in the oven. You can use any kind of olives that you want, except canned olives. Make sure that all pits are removed. 

  • 10 Ounces Kalamata Olives (Pitted & Minced)
  • 4 Garlic Cloves (Minced)
  • 3 Tablespoons Capers (Rinsed & Drained)
  • 3 Tablespoons Minced Fresh Italian Parsley
  • 1 Tablespoon Minced Lemon Peel
  • 1 Teaspoon Freshly Squeezed Lemon Juice
  • 1/2 Teaspoon Freshly Ground Pepper
  • 4 Tablespoons Olive Oil
  • 1 Filled Anchovy (Rinsed & Minced)
  1. In a medium-size bowl, combine Kalamata olives, garlic, capers, parsley, anchovies, lemon peel, lemon juice, and pepper.
  2. Add olive oil and mix thoroughly.
  3. Makes 2 Cups
  4. © Victoria Hart Glavin


Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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