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dip essentials: kalamata tapenade

a recipe by
Andy Anderson !
Wichita, KS

Tapenades come in a ton of different varieties. I know because I weighed them, and they actually came out to one ton. This is my favorite variation on one where the main ingredient is Kalamata olives. Tangy, with a bit of a bite, this is the perfect thing to serve on crackers or toast points. Add a bottle of two of chardonnay, and you have the makings for a great get-together. So, you ready… Let’s get into the kitchen.

serves Several
prep time 10 Min
method No-Cook or Other

Ingredients For dip essentials: kalamata tapenade

  • 1 c
    kalamata olives, pitted and drained
  • 1 - 2 clove
    baked garlic
  • 2 Tbsp
    small capers, drained
  • 2 Tbsp
    olive oil, extra virgin
  • 1 Tbsp
    lemon juice, freshly squeezed
  • 2 Tbsp
    parsley leaves
  • 1/4 tsp
    white pepper, freshly ground

How To Make dip essentials: kalamata tapenade

  • 1
  • 2
    I love using this as a dip for bread, or pita chips. In my main photo, I used it on toast rounds with bacon, and feta cheese. So yummy.
  • 3
    To liven it up, try different types of olives, and spices. Have fun with it.
  • 4
    Gather your ingredients (mise en place).
  • 5
    Add all of the ingredients to a blender.
  • 6
    Blend until you have small bits, but do not go so far, as to turn it into mush. We want a tapenade; not baby food.
  • 7
  • So yummy
    Serve with crackers, toast points, or use it to add depth to other dishes (stews, salads). Enjoy.
  • So yummy
    Keep the faith, and keep cooking.

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