You are here: HomeRecipesAppetizers and TapasKalamata Olive Tapenade
You could give me a loaf of warm, crusty french bread, a bottle of good red wine and this tapenade and I would call it dinner.   I Kalamata Olive Tapenadesimply love this stuff.   You can use it as a spread for crostini, use it as a sandwich spread, use it as a base for a wonderful sauce for pasta, add it as a pizza topping or whatever your heard desires.  It's that good.

Recipe By     : Sitara
Serving Size  : 10   Preparation Time :0:10
Categories    : Appetizers                       Spreads

  Amount    Measure       Ingredient -- Preparation Method
    --------      ------------       --------------------------------
   1               quart              pitted kalamata olives -- rinsed and drained
   3               cloves           garlic -- chopped
  14              fillets             anchovies-- drained of oil
   3           tablespoons    capers -- rinsed and drained
  1/3             cup               olive oil
   juice of 2 medium lemons

Place all ingredients  in Cuisinart or food processor and pulse till finely chopped but not a paste.

Note:  sometimes even though kalamata olives say they are pitted, one or two will sneak by with a pit.  Double check your olives as you put them in your food processor....because if you get an olive pit stuck on the blade you will think your food processor will bounce itself off the counter!!

Serving Suggestion:  The  pizza shown  is a version of a French pissaladiere with black olive tapenade, caramelized onions and dollops of fresh goat cheese.   What's not to like?