Kalamata olive tapenade
A Kalamata olive tapenade is the perfect quick and easy meze!
Equipment
- Food processor or blender
Ingredients
- 375 ml jar of pitted and sliced Kalamata olives, drained we used MEZE brand
- 1-2 cloves garlic
- 1 tbsp finely chopped fresh parsley
- 1½ tsp capers
- 1 tsp finely chopped red onion
- 1 tsp lemon juice
- ½ tsp dry oregano
- ¼ tsp red chili flakes
- ½ tsp fresh thyme
- 1-2 tsp olive oil we used MEZE brand
Instructions
- Add the garlic into the bowl of your food processor and pulse until finely chopped.1-2 cloves garlic
- Next add the remaining ingredients, except for the olive oil, and process until smooth, but still with some texture remaining (you don't want your tapenade to be a puree).375 ml jar of pitted and sliced Kalamata olives, drained, 1 tbsp finely chopped fresh parsley, 1½ tsp capers, 1 tsp finely chopped red onion, 1 tsp lemon juice, ½ tsp dry oregano, ¼ tsp red chili flakes, ½ tsp fresh thyme
- With the food processor speed on low, slowly drizzle in 1 to 2 teaspoons of olive oil, until your tapenade holds together. Use a rubber spatula to scrape down the sides and mix well.
- Transfer your tapenade to a serving bowl and allow to sit for approximately 1 hour at room temperature or in the refrigerator; this will allow the flavours to further develop.
- Serve with pita wedges, crackers, or bread.
- Enjoy!
Notes
Kalamata olive tapenade is a great appetizer; gluten-free and vegan it can be enjoyed by everyone.