Kalamata Olive Tapenade (Spread or Dip)

Total Time
Prep 5 mins
Cook 0 mins

This is a simple, versatile tapenade. It is best on warm focaccia or toasted slices of baguette, spread in a very thin layer. It is also terrific on sandwiches. Spread it on the inside of the bread before you make a grilled cheese (best w/cheddar) or a fresh mozzarella and tomato sandwich. It's also a good dip for baby carrots or just about anything else. I've used leftover tapenade as a sauce on pasta, as well. It's very rich and flavorful. This recipe keeps well and is a favorite at parties.

Ingredients Nutrition


  1. Add garlic to food processor, blend until minced. Add remaining ingredients except olive oil. Blend until smooth, adding olive oil slowly while the blade is running.
  2. Adjust ingredients to your liking - Additional pine nuts, parsley or pitted canned black olives will make it less salty and intense in flavor, while additional oil will increase the creaminess. You can also use other fresh herbs such as sage or basil.
  3. Serve at room temperature.


Most Helpful

WOW! This was wonderful. I served over baked brie with crisply toasted baguette slices. I used basil instead of rosemary and omitted the pinenuts...just personal preference. This is a definite company worthy appetizer!!

Vicki in CT November 05, 2007

Delicious! Great with quesadillas.

Irmgard January 15, 2012

I put this on a roll with provolone and sliced tomatoes. Perfect summer sandwich. If it wasn't so hot I would have toasted the bread first.

revpjack July 11, 2011

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