Kalamata Olive Tapenade

A fruity in taste Tapenade

The French invented the dish in the late 1800’s in Marseille.  We make it specifically with Kalamata Olives for a richer and more fruity taste than normal black olives. Its the way to go for an excellent savory Tapenade!

There are four important things you really should follow, in our opinion, when making a tapenade:

Olives: Do not use olives that have already been pitted for you and have been sitting in a can for months drying out. You need to use olives, either fresh or stored in a liquid but most importantly not pitted. You want all that lovely juice and freshness in your tapenade!

Capers: The Capers should be in brine and not the dry salted ones. If you use the salted ones, the tapenade will be exactly that – too Salty!

Anchovies: If you search french language tapenade recipes (the people who originated Tapenade), you will have find it is pretty much a staple requirement. But if you go English – Mama Mia – there are tons of them without them. What a shame. I use anchovy paste because it is so easy and I am never left with a few anchovies that I don’t know what to do with.

Herbs: Parsley, Thyme, Rosemary, Fennel, Herbs de Provence. Those are the main ones you will find. We go with Parsley because the olives, capers, and anchovies are quite powerful taste monkeys so a milder herb softens it a bit. But Tapenades are fantastic with the others I mentioned above!

If you live in Switzerland, you can buy my Tapenade online at my shop: freshsalsa.ch

Difficulty: Beginner Prep Time 20 mins Total Time 20 mins
Servings: 4 Calories: 620 kcal (in total)
Best Season: Suitable throughout the year


A real easy Recipe that takes little time to make and is oh so tasty



How to make a delicious Tapenade

  1. First pit the Olives. This can be done simply with you hands. You can also take a knife and press down on the olives to loosen the skin first. Below is a quick link to a tutorial on youtube.


  2. In a food processor, combine olives, anchovy paste, parsley garlic, lemon juice, and capers. Pulse a few times so it is well mixed and coarsley chopped.

  3. Add 2/3 of the olive oil and pulse a few more times. Scrape down the sides and add the rest of the oil. You should have a nice slightly chunky moist paste. If the mix is to dry, add a little more olive oil to get to the right consistency.

  4. Remove from food processor and put in a bowl. Add Salt and Pepper and its ready to serve!

Nutrition Facts

Serving Size 1 tablespoon

Amount Per Serving
Calories 55kcal
% Daily Value *
Total Fat 7g11%
Saturated Fat 1g5%
Cholesterol 2mg1%
Sodium 317mg14%
Total Carbohydrate 1g1%
Dietary Fiber 1g4%

Calcium 1 mg
Iron 3 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.


Tapenade is great on toasted baguettes. They take any prosciutto, ham, or veggie sandwich to another level!

You can also add some Feta Cheese, Goat Cheese, or Sundried Tomatoes. Y0u will get ravin reviews from your guests!

Here some other recipes to peruse 

HeartHealthy Greek

Rustic Foodie

15 Spatulas

Culinary Hill

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Keywords: Kalamata Olives, Anchovies, Lemon, Garlic, Capers

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