Four ingredients. Ten seconds of blending. That’s genuinely all a good tapenade takes, and this one holds its own against anything from a deli counter. Kalamata olives have a deep, fruity brine that blends into something rich and spreadable without needing anchovies or capers to fill it out. I keep a jar of this in the fridge most weeks because it rescues everything from a boring cheese board to a sad crostini situation. Spread it thick on toasted baguette, spoon it onto grilled chicken, or swirl it into pasta. Nobody needs to know it took you 30 seconds to make.
How to Make Kalamata Olive Tapenade
Pit your olives
Pre-pitted olives often have a slightly metallic edge from the pitting process. If you can, buy whole Kalamata olives and remove the pits yourself. Takes two minutes and the flavor is noticeably cleaner.
Pulse, don’t puree
Short bursts give you a rough, textured spread. Keep going and you’ll end up with something closer to a paste, which works too, depending on how you’re using it. For a cheese board, a bit of texture is more interesting. 
Kalamata Olive Tapenade
- Total Time: 2 minutes
- Yield: Makes 1 cup 1x
- Diet: Gluten-Free, Vegan, Vegetarian
Description
A simple tapenade perfect for your next appetizer spread. Bold flavors in minutes!
Ingredients
- 1 cups (237 ml) Kalamata Olives
- 1 Clove Garlic
- 2 teaspoons Basil
- 1 tbsp (15 ml) Olive Oil
Instructions
- Drain the Kalamata olives and pat dry with a paper towel. If your olives have pits, remove them first.
- Peel the garlic clove and drop it into a food processor or blender along with the olives, basil, and olive oil.
- Pulse 8-10 times until you get a chunky paste. Scrape down the sides between pulses. You want some texture, not a smooth puree.
- Taste and adjust seasoning. Kalamatas are naturally salty, so you likely won’t need extra salt. Serve with crostini, crackers, or spread on sandwiches.
Notes
- For a smoother tapenade, remove the pits from the olives before blending.
- If fresh basil isn’t available, 1 teaspoon of dried basil can be used instead.
- Store the tapenade in an airtight container in the refrigerator for up to one week.
- Prep Time: 2 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 2 tablespoons
- Calories: 100
- Sugar: 1
- Sodium: 200
- Fat: 10
- Saturated Fat: 2
- Unsaturated Fat: 7
- Carbohydrates: 5
- Fiber: 2
- Protein: 1
- Cholesterol: 0
Frequently Asked Questions
What is the best way to serve kalamata olive tapenade?
Spread it on toasted bread or crackers as an appetizer, use it as a sandwich spread, or serve alongside grilled lamb or chicken. It also works stirred into pasta.
Can I make this tapenade without a blender?
A food processor works fine. You can also chop everything by hand with a knife for a rougher, chunkier texture that many people prefer.
How long does homemade tapenade keep in the refrigerator?
Store in a sealed jar with a thin layer of olive oil on top and it will keep for up to 2 weeks. Stir before using.
Can I add other ingredients to this tapenade?
Capers, anchovy fillets, lemon zest, or sun-dried tomatoes are all traditional additions. Add them with the other ingredients before blending.
Love this recipe