Kalamata Olive Tapenade

This Kalamata Olive Tapenade is full of Mediterranean flavors! It's made with anchovies, garlic, and Dijon mustard and perfect on crostini.

If you're looking for a flavorful appetizer that's easy to prepare and ready in no time, be sure to check out this Olive Tapenade. It's great served on toasted bread, crackers, or used as a dip or spread for sandwiches.

Tapenade is just the thing when you're looking for a quick appetizer that's ready in 15 minutes and made using a few simple ingredients. All that's needed to make it is to throw everything into a food processor and pulse until combined.

It's super flavorful and great spread onto toasted bread or crostini, with crackers or as part of a crudité platter with fresh veggies, spread onto a muffuletta sandwich, used to top roasted chicken or fish, or as a spread for pizzas or flatbread.

This recipe is made with Kalamata olives, anchovies, garlic, Dijon mustard, lemon juice and zest. It's bright and tangy, briny, savory, and full of Mediterranean flavors.

I love to add some fresh herbs like chives or parsley for extra color and flavor. It's great as an appetizer for a potluck, picnic, or outdoor dinner during the spring and summer months.

Jump to:

• What Are Kalamata Olives?
• Ingredients For Kalamata Olive Tapenade
• What Are Anchovies?
• How To Make Olive Tapenade
• How To Get The Best Texture For Olive Tapenade
• How To Make Crostini
• What To Serve With Kalamata Olive Tapenade
• How Long Does Tapenade Last In The Fridge?
• Can It Be Frozen?
• Kalamata Olive Tapenade

What Are Kalamata Olives?

Kalamata olives are a variety of olive characterized by their dark purple color, meaty texture, oval shape, and briny, salty flavor. They are named after the city of Kalamata in the southern region of Peloponnese, Greece.

Used as table olives in Greece, Kalamata olives are often packed in red wine vinegar or olive oil. They are naturally high in healthy fats, antioxidants, and nutrients.

Kalamata olives are naturally gluten free, but make sure to check the labels to be sure if gluten is an issue for you.

You can find Kalamata Olives in most regular and specialty grocery stores these days. For this recipe, I recommend using pitted Kalamata olives. If using a brand that is not pitted, make sure to remove the pits yourself so they do not end up in the tapenade, as they are a choking hazard.

The naturally fruity, tangy, and briny flavor of kalamata olives makes them an excellent addition to pasta, pizza, flatbread, sandwiches, or anything else you want to give a bump of flavor.

I love to use them when making tapenade. A tapenade is a spread or dip usually made with olives, capers, and anchovies.

Ingredients For Kalamata Olive Tapenade

Here's what you'll need to make it.

• 1 6 oz. jar Pitted Kalamata Olives
• 2 large cloves Garlic
• 2-3 Anchovy Filets (or 2 tsp. anchovy paste)
• ½ tsp. Dijon Mustard
• 2 Tbsp. Lemon Juice
• Zest of 1 Lemon
• ⅛ tsp. each of Kosher Salt and Pepper
• ¼ cup Minced Chives, Parsley, or herb of choice (plus more for garnish)
• 1 Gluten Free Baguette (or regular baguette if not gluten free)
• 2 Tbsp. Olive Oil

What Are Anchovies?

Anchovies are a variety of small saltwater fish that are cured in salt and packed in olive oil. They are known for their salty, briny, umami flavor and provide a great depth of flavor to just about any dish.

Anchovy filets are packed in oil and sold in jars or tins and can be found in most regular or specialty grocery stores.

Their distinct taste makes them a great addition to sauces and dressings. Anchovies are a key ingredient in Caesar salad dressing and puttanesca pasta sauce. Anchovies are also used as a pizza topping, in salads, or as a Spanish tapas.

Anchovies are a great flavor enhancer. To quote Bobby Flay - "Anchovies are the bacon of the sea." They provide tapenade with a delicious savory umami flavor.

If you are unable to find anchovy filets, you can also use anchovy paste. Simply substitute 2 tsp. of anchovy paste for 2-3 anchovy filets.

How To Make Olive Tapenade

This is one of the easiest appetizer out there. All that's needed is to prepare the ingredients, place them into a food processor, and pulse until combined.

1. Start by placing 1 6 oz. jar of pitted Kalamata olives into a strainer. Drain the liquid from the olives before placing into the food processor.
2. Peel 2 large cloves of garlic. Roughly chop the garlic with a knife.
3. Zest 1 large lemon using a Microplane or small grater.
4. Cut the lemon in half and squeeze 2 Tbsp. of juice from the lemon.
5. Mince ¼ cup or so of fresh chives or parsley.
6. Place the drained Kalamata olives into a small food processor. Add ½ tsp. of Dijon mustard, 2-3 anchovy filets (or 2 tsp. anchovy paste), the 2 cloves of garlic, the lemon zest, 2 Tbsp. of lemon juice, ⅛ tsp. each of kosher salt and pepper, and the minced chives (or herbs of choice) into the food processor.

How To Get The Best Texture For Olive Tapenade

When it comes to tapenade, it's important to strive for optimal texture. The texture should be slightly chunky and spreadable.

• The best way to achieve optimal texture is to pulse just until combined. If the tapenade is pureed or pulsed too many times, it will become mushy or pasty. Olive tapenade should be a little chunky and not completely smooth like pate.
• Pulse the food processor 8-10 times, or just until all of the ingredients come together.
• Feel free to chop the garlic or grate it with a Microplane or small grater if you're concerned that it won't fully incorporate.

1. Once all of the ingredients are added to the food processor, place the over on top and pulse 8-10 times, or until the mixture comes together.
2. All of the ingredients should be broken down and the mixture slightly chunky. Pulse a few more times until it reaches the optimal consistency.

How To Make Crostini

One of the best ways to serve this Kalamata Olive Tapenade is on some toasted crostini.

The word crostini means 'little crusts' in Italian. Crostini are great because they're sort of a blank canvas for flavor and have a nice crispy texture.

It's made by cutting a baguette into slices, brushing the bread with olive oil, and toasting in the oven until the bread is golden brown and crusty.

Crostini only takes a few minutes to prepare crostini and is well worth the effort.

This recipe is gluten free and calls for gluten free baguette bread, but you can use regular baguette if gluten is not an issue for you. Baguette is a type of French bread that's long and thin and has a soft interior with a crunchy exterior.

Udi's, Schar, and BFree are all brands that make a good quality gluten free baguette. You can find them in the bread aisle or the freezer section of your local grocery store.

1. To make the crostini, heat the oven to 400 degrees Fahrenheit.
2. Cut 1-2 gluten free baguettes (or regular baguettes if not gluten free) into slices. Place the sliced baguette onto a large baking sheet.
3. Brush our pour some olive oil over each slice of bread.
4. Place the baking sheet in the oven and toast for 6-8 minutes, or until the bread is slightly crispy and golden brown.
5. Remove the baking sheets from the oven and set aside.

What To Serve With Kalamata Olive Tapenade

Once the tapenade is ready, it can be served right away or stored in the refrigerator for a few hours until it's ready to eat.

I love to serve this tapenade with some extra minced chives, parsley, or fresh herbs of choice. The herbs give it a bit of extra color and flavor.

You can serve the tapenade in a bowl alongside the toasted crostini or spread the tapenade onto the bread and serve it that way. Alternately, the tapenade may be served with some crackers.

It's perfect as part of a mezze board along with other Mediterranean dips and spreads like hummus, Italian white bean dip, or baba ghanoush.

Olive tapenade is great served as part of a crudité platter with fresh veggies like carrots and cucumbers for dipping. It also pairs nicely with mild cheeses and cheese spreads.

Tapenade can also be used as a sandwich spread when making muffuletta sandwiches, added to pasta for extra flavor, or spread onto a pizza or flatbread.

It's also delicious served on top of some roasted or grilled chicken, salmon, or other roasted or grilled fish.

Looking for more appetizer bites? Don't miss these recipes!

• Spinach Artichoke Stuffed Mushrooms
• Mushroom Gruyere Tartlets
• Smoked Salmon Dill Ricotta Crostini
• Gruyere Prosciutto Tartlets
• Lemon Rosemary Toasted Almonds
• Prosciutto Feta Stuffed Dates
• Prosciutto Wrapped Roasted Asparagus

How Long Does Tapenade Last In The Fridge?

Any leftover tapenade may be stored in an airtight container in the refrigerator for 2-3 days.

Leftover crostini can be stored in an airtight container for 1-2 days at room temperature.

Can It Be Frozen?

For optimal taste and texture, I do not recommend freezing this Kalamata Olive Tapenade. It's best enjoyed right away or within a few days.

Love tapenade? Check out this Mushroom Tapenade Appetizer!

Love appetizer dips? Check out these recipes!

• Cold Spinach Artichoke Dip
• Butternut Squash Parmesan Dip
• Harissa Tahini Sauce
• Roasted Poblano Avocado Dip
• Cashew Cilantro Sauce

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