The Easiest Kalamata Olive Tapenade (Olive Spread)
A quick and easy recipe for kalamata olive spread that makes a perfect apéro to snack on before dinner. Serve with a crusty baguette and a good glass of wine.
Prep Time 10 minutes minutes Total Time 10 minutes minutes
1x 2x 3x
200 g kalamata olives 1½ cups ½ bunch flat-leaf parsley ½ piece shallot peeled 60 g olive oil ¼ cup ½ piece clove of garlic peeled ¼ tsp chili ¼ tsp black pepper 1 squeeze of lemon juice + zest
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De-seed the olives by pushing them against the cutting board with something heavy like a pan.
Slice the shallot into a small dice. Zest the garlic and lemon into a bowl. Pick the parsley leaves from the stems.
Add all the ingredients together and pulse but don't over-purée.
Check the seasoning if it needs more lemon or salt to your preference.
Serve with a crusty baguette and a good glass of wine.
Calories: 208 kcal | Carbohydrates: 3 g | Protein: 1 g | Fat: 23 g | Saturated Fat: 3 g | Sodium: 782 mg | Potassium: 60 mg | Fiber: 2 g | Sugar: 1 g | Vitamin A: 797 IU | Vitamin C: 10 mg | Calcium: 36 mg | Iron: 1 mg