Dip Essentials: Kalamata Tapenade

Andy Anderson !


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.


☆☆☆☆☆ 0 votes

10 Min
No-Cook or Other



  • 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


  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.
  8. Serve with crackers, toast points, or use it to add depth to other dishes (stews, salads). Enjoy.
  9. Keep the faith, and keep cooking.

Printable Recipe Card

About Dip Essentials: Kalamata Tapenade

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: Spanish

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