Kalamata olive tapenade
6 servings
10 minutes
Kalamata olive tapenade is an exquisite sauce from sunny Greece that embodies Mediterranean culinary tradition. Its rich, tangy flavor unfolds through a harmonious blend of juicy olives, capers, garlic, and anchovies, accented by aromatic herbs and spicy wine vinegar. The velvety texture achieved by careful grinding and mixing with olive oil makes tapenade an ideal complement to crispy baguette, crostini, or crackers.
1
Wash and chop the anchovy fillet. Chop the capers, garlic, olives, parsley, and thyme.
- Anchovy fillet: 2 pieces
- Pickled capers: 1 tablespoon
- Garlic: 1 clove
- Kalamata olives: 200 g
- Parsley: 10 g
- Thyme: 5 g
2
Pulse the capers, anchovies, and garlic in a blender about 5 times. Add olives, parsley with thyme, vinegar, pepper flakes and blend for another 30 seconds. While keeping the blender on, slowly pour in the olive oil — this will also take about 30 seconds. Season the mixture with pepper.
- Pickled capers: 1 tablespoon
- Anchovy fillet: 2 pieces
- Garlic: 1 clove
- Kalamata olives: 200 g
- Parsley: 10 g
- Thyme: 5 g
- Red wine vinegar: 2 teaspoons
- Red pepper flakes: 0.3 teaspoon
- Extra virgin olive oil: 0.3 glass
- Ground black pepper: to taste
3
Transfer to a bowl and serve with crispy baguette, crostini, or crackers.
