Kalamata Olive Tapenade

A bold, velvety Greek-style kalamata olive tapenade made with capers, anchovies, walnuts, and good olive oil. Ready in 15 minutes, it's the perfect spread for toasted bread, a charcuterie board, or alongside ripe summer tomatoes.

Course Appetizer

Cuisine Greek

Servings

Calories 538kcal

Author by Jenny Skrapaliori Graves

Equipment

Food processor

Ingredients

2 cups black Kalamata olives pitted, rinsed and dried
2 tablespoons capers rinsed and dried
2 anchovy fillets in oil strained
1 cup extra virgin olive oil
4 cups walnuts
2 garlic cloves

For serving:

Fresh thyme, for sprinkling
Bread slices, toasted

Instructions

Rinse the Kalamata olives and capers under cold water. Drain and dry on paper towels for 10 minutes.
Place all ingredients except the thyme into a blender. Blend until smooth and creamy.
Transfer to a serving bowl and sprinkle with fresh thyme.
Serve with olive oil–drizzled toast, crackers, and crudites.

Notes

For a chunkier texture, pulse the blender rather than running it continuously.
Taste before adding any salt — the anchovies, capers, and olives provide plenty.
To store: place in a glass jar, cover the surface with a thin layer of olive oil, and refrigerate for up to 2 weeks.
For a vegan version, omit the anchovies and add a small pinch of salt to taste.
Lightly toasting the walnuts before blending adds extra depth of flavor.

Nutrition