Caper and Olive Tapenade

    (186)
    15 minutes

    This is a fresh and tasty olive tapenade without anchovies. Serve with other dips and your favourite crackers or bread.


    161 people made this

    Ingredients
    Serves: 8 

    • 3 cloves garlic, peeled
    • 1 cup pitted kalamata olives
    • 2 tablespoons capers
    • 3 tablespoons diced fresh parsley
    • 2 tablespoons lemon juice
    • 2 tablespoons olive oil
    • 1 pinch salt and pepper, to taste

    Directions
    Preparation:15min  ›  Ready in:15min 

    1. Place the garlic cloves into a blender or food processor; pulse to mince.
    2. Add the olives, capers, parsley, lemon juice and olive oil Blend until everything is finely chopped.
    3. Season to taste with salt and pepper.

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    Reviews and Ratings
    Global Ratings:
    (186)

    Reviews in English (145)

    by
    0

    Great recipes for people who don't tolerate fish. Taste was a bit too sharp but I put that down to the garlic cloves which were huge and maybe I should have only used 2. Next time I might add some feta to smooth out the flavour.  -  01 Aug 2016

    by
    146

    Oh my. I love this! Very strong flavors, so be sure you like olives and capers, but if you do, this is delicious! I mixed everything together and put it in the fridge (the parts to my food processor were in the dishwasher), then processed it. Love it so much I was eating it from the food processor without any bread. Guess it's a good thing I am the only one who eats olives in this house! I didn't use just kalamata; I have a jar of assorted greek olives, so I used a few of each in the jar. The hardest part was pitting the olives; I experimented with a few methods and settled on using my large knife by putting it on top of the olive and leaning on it with my body weight. Squished out the pits perfectly. Thanks for the recipe! I'll make it again. :o)  -  26 Apr 2008  (Review from Allrecipes USA and Canada)

    by
    85

    I made this recipe exactly as it is listed and have enjoyed it again and again; I simply spread some on slices of french bread and sprinkle with a small amount of freshly shredded parmesan. Ymm ymm good. Note: When I first made this, I thought it was a bit too much (too salty and too much of the caper flavor), but after I stored it in my frig for a day and allowed it to set up, it was perfect!  -  29 May 2008  (Review from Allrecipes USA and Canada)

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