What are some tapenade recipes that use kalamata olives?


Quick Answer

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.

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Full Answer

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.

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