Two tapenade recipes that use kalamata olives are quick kalamata tapenade by Christine Pittman and olive tapenade by Marth Stewart. Each recipe takes just a few minutes to prepare and can be used as a dip or a flavoring for other dishes.
For Christine Pittman's quick, five-minute olive tapenade, drain 1 7-ounce jar of pitted kalamata olives, and combine with 1 or 2 garlic cloves, 2 tablespoons of drained capers, 1 tablespoon each of olive oil and lemon juice, and 1/4 cup of parsley together in a food processor. Puree the ingredients until they are in small, well-combined pieces. The 1 1/4 cup yield can be used straightaway as a dip or used to flavor other dishes.
For a more sophisticated recipe, Martha Stewart provides a recipe for a kalamata olive, caper and anchovy spread that can be enjoyed as an hors d'oeuvre, as an addition to sandwiches or as a topping for grilled chicken and fish. To make the tapenade, cover a cutting board in parchment paper, and coarsely chop 1 cup of kalamata olives, 1 clove of garlic, 1 tablespoon of drained and rinsed capers, 3 anchovies, and the zest of half a lemon. Transfer the mixture in a bowl, adding 1 teaspoon of dijon mustard, 2 tablespoons of chopped parsley, the juice of half a lemon and pepper to taste; the dijon mustard and parsley are optional. Stir in 1 to 2 tablespoons of extra-virgin olive oil, enough to bind the mixture together. To enjoy as an appetizer, slice a baguette into rounds, lightly toast them, and serve the tapenade on top.