Kalamata Olive Tapenade (Easy Olive Spread)

This is the perfect 5-minute party appetizer recipe. And one of my part of my list of favorite sauces and spreads. My kalamata tapenade uses pantry staples, truly only a handful of ingredients, and does double duty as a dip or a sauce. 

And while you can use a mix of other types of olives I love the simplicity of a one-jar dip. Perfect for last-minute gatherings. And you can use it to make my olive hummus!

🧾Ingredient Notes

• Kalamata Olives- Kalamata olives are known for their bold, fruity flavor. Look for jars or cans of pitted olives packed in brine for this recipe. If you can't find Kalamata olives, you can substitute other briny olives like Niçoise.
• Fresh Parsley- You can try other herbs like fresh oregano or fresh thyme if you like. 
• Orange Zest- Lemon is traditional in a tapenade recipe but I love the flavor of orange. It has a bright citrus element. 
• Balsamic Vinegar- Since we skipped the lemon juice I like to add a little vinegar for acid. Plus it adds just a touch of sweetness for a layered flavor. 
• Garlic- For a twist try a little oven-roasted garlic. 
• Crushed Red Pepper Flakes- Just a little bit of heat, but you use black pepper if you prefer. 

I don't typically add anchovy paste to my tapenade because I don't typically have it on hand. I you want to add anchovy, try ½ teaspoon to 1 teaspoon. 

I also don't add capers because I think the flavor gets lost when using entirely kalamata. 

⏲️ How to Make Kalamata Olive Tapenade

This recipe is shockingly simple to make, see the recipe card for details. 

Add all the ingredients to a food processor. Slightly crush the cloves of garlic. 

Pulse a few times for a chunkier texture.

Or puree for a smoother paste-like texture.

You can add extra balsamic vinegar to give it more juice if desired.  You can also drizzle in a little olive oil if it seems dry. 

If serving as a dip, garnish with extra orange zest or a sprinkle of fresh herbs.

🥗How to Serve Olive Tapenade

The most common way to serve olive tapenade is spread on a toasted baguette or as a salty addition to a charcuterie board or mezze platter. 

• Stir ¼ cup in with a can of tuna, Mediterranean tuna salad!
• Over grilled fish or chicken, especially love it on mahi mahi.
• Stir ⅓ cup into your next beef braise (when there is 20 to 30 minutes left).
• Mix ½ cup in with 1 lb of sautéed green beans.
• Serve over roasted eggplant slices or roasted zucchini. 
• As a sandwich spread for your roasted veggie sandwich. 
• Mix 1 Tbsp. with ¼ cup mayo for your turkey in lettuce wraps.
• Mix into a basic vinaigrette (if you don’t like chunky dressing try this Cilantro & Olive Vinaigrette which is a close cousin).
• Mix ½ cup in with 1 ½ cups marinara sauce and serve as a unique puttanesca pasta sauce.
• On a crudité platter (a fancy way of saying dip some veggies in it).