kalamata olive tapenade

20 Mar

Tapenade to go with portobello cap salad.  It’s also great on pretty much every sandwich ever.

If you want to make it vegetarian you can substitute an extra teaspoon of capers for the anchovy fillet.

oregano, sage, thyme & basil

kalamata olive tapenade


  • 1 c pitted kalamata olives
  • 1 tbsp fresh basil
  • 1 tbsp fresh thyme
  • 1 tbsp fresh oregano
  • 1 tbsp fresh sage
  • 1 tsp black pepper
  • 1 pinch hot red pepper flakes
  • 1 anchovy fillet
  • 1 tsp capers
  • juice of 1/2 lemon
  • 1/8 to 1/4 cup olive oil


Put first ten ingredients (everything except olive oil) in blender or food processor.  Blend until well combined.  Add olive oil, continuing to blend, in a steady stream until mixture forms a smooth paste (should take less than a 1/4 c of olive oil).  Transfer to a bowl and cover with plastic wrap or to a sealed container and refrigerate to store up to 3 days.

One Response to “kalamata olive tapenade”


  1. portobello cap salad « foodmakestheman -

    […] 4 tbsp kalamata olive tapenade […]

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