Kalamata olive tapenade

Kalamata olive tapenade

Yield : 1 cup
Prep time : 10 min


  • 250 ml (1 cup)Kalamata olives, pitted
  • 125 ml (1/2 cup) sun dried tomatoes in oil
  • 30 ml (2 tablespoons) green pepper in brine
  • 30 ml (2 tablespoons) caper
  • 30 ml (2 tablespoons) lemon zest
  • 125 ml (1/2 cup)extra virgin olive oil


— Process all ingredients in a food processor, pulsing to obtain a coarse texture.

TRICK — Olives can be easily pitted. Using the palm of your hand, squeeze the olive on a wooden board.

NOTE — Keep in the refrigerator topped with a light coat of olive oil to ensure freshness.

Tapenade can be used on a pizza crust, warm goat cheese croutons, combined with fresh tomatoes for bruschettas, or with grilled fish. Olive lovers, the choice is yours!