Kalamata Olive Tapenade

Kalamata Olive Tapenade

If you are an olive fan, then you will want to whip up a batch of this delightful sharp and tangy olive paste that I was inspired to make after seeing Ivy's version. I used plump tasty purple Kalamata olives and omitted the capers and anchovies that are usually included in traditional recipes, adding some garlic, a shallot and some soft creamy goat cheese instead. Make sure to use good quality ingredients, and especially avoid buying jarred olives. If you live in London, Ontario, the best olives I've found to date can be purchased from The Perfect Bakery.

If you can resist the urge to eat it by the spoonful, serve with crackers, crusty bread, as a dip with vegetables, or with some pasta. Or for the ultimate taste experience, spread the tapenade over some red wine biscotti. Simplicity at its most seductive.

Kalamata Olive Tapenade Kalamata Olive Tapenade
Recipe by
Adapted from Kopiaste
Published on April 15, 2009

Sharp and tangy Kalamata olive tapenade

Preparation: 10 minutes

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  • 1 generous cup Kalamata olives, pitted
  • 3 teaspoons olive oil
  • 3 teaspoons balsamic vinegar
  • 1 shallot, chopped
  • 1 clove garlic, chopped
  • 3 tablespoons soft unripened goat cheese
  • 1/4 cup fresh parsley
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • fresh cracked black pepper to taste
  • Put all of the ingredients into a food processor and pulse until you have a thick paste. Adjust seasonings according to taste.

  • Refrigerate in a sealed container for up to 3 to 4 days.

Makes 3/4 cup

Kalamata Olive Tapenade

Other suggestions for olives:
Olive Hummus
Goat Cheese Olive Balls
Olive Cheese Balls
Olive and Goat Cheese Bruschetta


Jacqueline Meldrum said...

Ohhh, drool! Crusty bread and a glass of red wine with mine please!

Ricki said...

Why, yes, I AM an olive fan! Love tapenade. And the goat cheese is such an unusual addition--bet it went really well with the pungent olives.

Astra Libris said...

Oh my goodness, you've created my idea of heaven in a bowl... I love love love olives - I must. fix. this. soon. Very soon!

Lisa Turner said...

Of course a glass of red wine to go along with the tapenade is a must Holler :)

FewMinute Wonders said...


I have always come across olive tapenade with fish. Its good to find something without it.thanks for sharing.

Lisa Turner said...

Ricki, the flavour of the olives was so delightfully strong that really the goat cheese was added more for texture. At least that was my assessment. Either way, I could seriously eat this every single day, so I'm going to make it again, and again and come up with different variants. Maybe I'll add more goat cheese next time :)

Priya Suresh said...

Thats a delicious tapenade Lisa..Thanks for sending to AFAM..

Bharti said...

Oh yes! First time here Lisa...it's lovely! I've made a version of this but the cheese in it sounds abs. divine.

Chutneytales said...

This is new to me..but sounds yum!!

Suparna said...

Hi Lisa,
I don't use olives much in my cooking.
but this one looks really delicious..

eatme_delicious said...

Red wine biscotti?? Can't wait for that recipe! I'm not a huge olive fan but my mom is so I'll pass this one along to her. =)

Lisa Turner said...

And also The Perfect Bakery has the finest feta cheese to be found within official city limits.

Ivy said...

Adding goat cheese is a great idea. I'll try this the next time and those biscotti you made I've bookmarked them.