The Kitchen · Small Plates
Olive Tapenade
From The Kitchen
Briny, rich, and full of the Mediterranean. A little goes a long way — keep a jar in the fridge and you always have a way to make toast, fish, or a cheese board feel special.
Scale
Ingredients
- 1 cup pitted Kalamata olives
- 1 tablespoon capers, drained
- 1 garlic clove
- 1 anchovy fillet (optional, for depth)
- 1 tablespoon fresh lemon juice
- 1 tablespoon chopped fresh parsley
- 2 tablespoons extra virgin olive oil
- Freshly ground black pepper
Method
- Pulse the olives, capers, garlic, anchovy (if using) and lemon juice in a food processor until finely chopped but still chunky.
- Add the parsley and pulse once or twice more.
- Stir in the olive oil by hand and season with black pepper. Keep it a little coarse.
Storage: Keeps up to 1 week refrigerated (2 weeks with a layer of olive oil on top).
Serve it with
- Crostini or crackers
- Spooned over grilled fish or chicken
- With whipped feta on a board
- Tossed through pasta or a grain salad
Gina's tip
Leave it a little chunky — tapenade should have texture, not be a smooth paste.
Coach's Note
Little jars like this are how a simple table becomes a generous one. A spoonful makes anything feel like more.
I hope this recipe finds a place in your kitchen as it has in mine. Enjoy!
— Gina