Easy Kalamata Olive Tapenade
A briny olive spread with kalamata olives perfect for slathering on bread, dipping veggies or crackers, or use as topping grilled fish.
Servings: 4
Calories: 61kcal
Ingredients
- 1 cup kalamata olives
- 1 orange zest only
- 2 Tablespoons fresh parsley or try fresh oregano
- 1 Tablespoon balsamic vinegar
- 1 clove garlic
- ¼ teaspoon crushed red pepper flakes
Instructions
- Add your olives and other ingredients to a small food processor. Pulse until you achieve a fine dice or puree into a paste.
- Taste for salt, although it should not need it. Add additional red pepper, if desired.
Notes
- Be sure to use pitted olives.
- You can add a mix of green olives if you like.
- Adding 1 to 2 anchovies to the paste is traditional but totally optional.
Storing Leftovers
Store the tapenade in an airtight container in the refrigerator for up to 1 week. The flavors will continue to meld together as it sits. Bring to room temperature before serving for the best flavor. You can also freeze in an airtight container for up to 3 months.Leave a review or get more information on the recipe!
