Kalamata Olive Tapenade

Kalamata Olive Tapenade


1 cup of pitted Kalamata olives
1 garlic clove, peeled
2 Tbsp. of capers, drained
3 Tbsp. of fresh parsley, chopped
2 Tbsp. of fresh lemon juice
2 Tbsp. of olive oil
Salt and black pepper, to taste



In a food processor or blender, place the garlic and pulse to mince. Add the olives, capers, parsley, lemon juice, and olive oil.
Blend until everything is finely chopped and has a smooth texture. Season to taste with salt and pepper.

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