Kalamata Olive Tapenade Appetizer
Easy Olive Tapenade Recipe: A Simple & Flavorful Appetizer
We love this easy olive tapenade recipe because it’s quick, simple, and makes a delicious appetizer for any gathering. It’s a refreshing alternative to the usual meat and cheese platter—light, flavorful, and perfect with a chilled glass of white wine.
You can use any type of olive or mix them for a unique taste. Our favorite? Black Kalamata olives. Sun-dried tomatoes add an extra layer of flavor (optional but highly recommended!), and if you’re hesitant about anchovies, give them a try—you’ll be surprised how much they enhance the tapenade!
Serve with crusty bread, crackers, or fresh veggies for a savory, Mediterranean-inspired appetizer that’s both elegant and effortless.
Ingredients
SERVES 4
2 cups pitted black kalamata olives (rinsed in warm water)
1/4 cup marinated sun-dried tomatoes (drained)
1 Tablespoon capers (rinsed)
2 cloves garlic (minced)
1 anchovy fillet
1 Tablespoon fresh basil leaves chopped
1 Tablespoon fresh parsley leaves chopped
1 Tablespoon lemon juice
1/4 cup extra virgin olive oil
Instructions
Add all your ingredients (minus the EVOO) to a food processor or blender of your choosing. Combine everything with a few pulses into it has a nice coarse texture.
Now you can slowly drizzle in your olive oil and keep pulsing until it reaches a texture / consistency your happy with (we all have our preference).
Serve at room temperature on slices of country style bread (or cracker of your choice).