Kalamata Olive Tapenade

4.50 from 8 votes

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

Prep Time5

Cook Time10

Total Time15

Course: Appetizer

Cuisine: Mediterranean

Diet: Gluten Free, Low Lactose

Keyword: kalamata olive spread, Mediterranean olive tapenade, tapenade with anchovies

Servings:

Calories: 59kcal

Place 1 6 oz. jar of pitted Kalamata olives into a strainer. Drain the liquid from the olives before placing into the food processor.
Peel 2 large cloves of garlic. Roughly chop the garlic with a knife. Or, you can grate the garlic with a Microplane or small grater before adding to the food processor.
Zest 1 large lemon using a Microplane or small grater.
Cut the lemon in half and squeeze 2 Tbsp. of juice from the lemon.
Mince ¼ cup or so of fresh chives or parsley.
Place the drained Kalamata olives into a small food processor. Add ½ tsp. of Dijon mustard, the 2 cloves of garlic, 2-3 anchovy filets (or 2 tsp. anchovy paste) 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.
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.
All of the ingredients should be broken down and the mixture slightly chunky and the mixture spreadable. Pulse a few more times until it reaches the optimal consistency.

To make the crostini, heat the oven to 400 degrees Fahrenheit.
Cut 1-2 gluten free baguettes (or regular baguettes if not gluten free) into slices. Place the sliced baguette onto a large baking sheet.
Brush or pour some olive oil over each slice of bread.
Place the baking sheet in the oven and toast for 6-8 minutes, or until the bread is slightly crispy and golden brown.
Remove the baking sheets from the oven and set aside.
To Serve: Place the kalamata olive tapenade into a small serving bowl. Garnish with some fresh minced chives, parsley, or herb of choice. Serve with the toasted crostini.

The nutritional information includes the toasted baguette.

Feel free to double the recipe if serving a larger crowd.

Make sure to use pitted Kalamata olives, as the pits are not edible.