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Olive tapenade in a bowl with a french baguette on the side.
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5 from 1 vote

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
Total Time 10 minutes
Servings 4
Calories 208kcal
Cost $7


  • 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


  • De-seed the olives by pushing them against the cutting board with something heavy like a pan.
    Olive tapenade raw ingredients
  • Slice the shallot into a small dice. Zest the garlic and lemon into a bowl. Pick the parsley leaves from the stems.
    All the ingredients ready for olive tapenade.
  • Add all the ingredients together and pulse but don't over-purée.
    Putting ingredients in the food processor.
  • Check the seasoning if it needs more lemon or salt to your preference.
    Olive tapenade blended
  • Serve with a crusty baguette and a good glass of wine.
    The finished olive tapenade.


Calories: 208kcal | Carbohydrates: 3g | Protein: 1g | Fat: 23g | Saturated Fat: 3g | Sodium: 782mg | Potassium: 60mg | Fiber: 2g | Sugar: 1g | Vitamin A: 797IU | Vitamin C: 10mg | Calcium: 36mg | Iron: 1mg
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