Best 2 Kalamata Olive Tapenade Recipes

Are you craving a delectable and aromatic treat to complement your next gathering or elevate your everyday meals? Kalamata olive tapenade, a quintessential Mediterranean delicacy, beckons you with its vibrant flavors and versatility. This savory spread, boasting a rich history and culinary significance, has captivated taste buds across generations. As you embark on your culinary adventure, let us unveil the secrets behind crafting the finest Kalamata olive tapenade, transforming simple ingredients into a symphony of flavors that will leave you and your loved ones enraptured.

Here are our top 2 tried and tested recipes!

KALAMATA OLIVE TAPENADE

Kalamata Olive Tapenade image

An olive tapenade without anchovies.

Provided by TERESITA79

Categories Appetizers and Snacks Vegetable Olives

Time 15m

Yield 8

Number Of Ingredients 7

Ingredients

3 cloves garlic, peeled
1 cup pitted kalamata olives
2 tablespoons capers
3 tablespoons chopped fresh parsley
2 tablespoons lemon juice
2 tablespoons olive oil
salt and pepper to taste

Steps:

Place the garlic cloves into a blender or food processor; pulse to mince. Add the olives, capers, parsley, lemon juice, and olive oil Blend until everything is finely chopped. Season to taste with salt and pepper.

Nutrition Facts : Calories 80.9 calories, Carbohydrate 2.5 g, Fat 7.9 g, Fiber 0.3 g, Protein 0.5 g, SaturatedFat 1 g, Sodium 359.3 mg, Sugar 0.1 g

KALAMATA OLIVE TAPENADE

Kalamata Olive Tapenade image

Provided by Food Network Kitchen

Categories appetizer

Time 15m

Yield 30 appetizers

Number Of Ingredients 11

Ingredients

2 cups pitted Kalamata olives
2 tablespoons capers
3 anchovy fillets
Juice of one lemon
2 cloves of garlic
1 tablespoon fresh thyme
1 tablespoon fresh oregano
1/2 cup of olive oil
Freshly ground black pepper
1 pint cherry tomatoes
Fresh chervil to garnish

Steps:

In a food processor, combine all the ingredients except the cherry tomatoes. Pulse until all ingredients are well combined. Season with freshly ground black pepper. Slice cherry tomatoes in half. Very gently, with a melon baller, scoop out the seeds from each half. Place a teaspoonful of the tapenade in each tomato half. Garnish with chervil.

Tips:

Choose ripe, flavorful olives. Kalamata olives are a classic choice for tapenade, but you can also use other varieties, such as Castelvetrano or Niçoise olives. Make sure the olives are pitted and roughly chopped before using.
Use a variety of herbs and spices. Tapenade is a great way to use up fresh herbs from your garden. Some popular choices include parsley, basil, thyme, and rosemary. You can also add a pinch of red pepper flakes for a little heat.
Don't over-process the tapenade. Tapenade should have a slightly chunky texture. If you over-process it, it will become too smooth and lose its flavor.
Taste the tapenade before serving and adjust the seasonings as needed. You may want to add more salt, pepper, or lemon juice to taste.
Tapenade can be stored in the refrigerator for up to a week. Be sure to keep it in an airtight container.

Conclusion:

Tapenade is a delicious and versatile condiment that can be used in a variety of ways. It's great as a dip for bread, crackers, or vegetables. You can also use it to top grilled fish or chicken, or as a spread for sandwiches and wraps. No matter how you choose to use it, tapenade is sure to add a burst of flavor to your next meal.