Kalamata Olive Tapenade
Jump to recipeIngredients
- 2 cups pitted Kalamata olives, drained
- 3 tablespoons capers, drained and rinsed
- 4 anchovy fillets, packed in oil
- 3 cloves garlic, minced
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1/4 cup extra virgin olive oil
- 2 tablespoons fresh flat-leaf parsley, chopped
- 1 teaspoon fresh thyme leaves
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon red pepper flakes
Instructions
- 1
Pat the Kalamata olives dry with paper towels to remove excess moisture, which helps achieve a better texture in the final tapenade.
- 2
Add the olives, capers, anchovy fillets, and minced garlic to a food processor. Pulse 8-10 times until coarsely chopped, scraping down the sides as needed.
- 3
Add the lemon juice, lemon zest, parsley, thyme, black pepper, and red pepper flakes to the food processor. Pulse another 5-6 times to combine.
- 4
With the processor running on low, slowly drizzle in the extra virgin olive oil through the feed tube until the mixture reaches your desired consistency—slightly chunky for texture or smoother for spreading.
- 5
Taste and adjust seasoning as needed, adding more lemon juice for brightness or additional olive oil for a silkier texture.
- 6
Transfer to a serving bowl, drizzle with a little extra olive oil, and let rest at room temperature for 10 minutes to allow flavors to meld before serving.