Mary’s Kalamata Tapenade Recipe

Mary's Kalamata Tapenade Recipe

  • Makes: 8 Servings
  • Ready In: 10 mins
  • Prep Time: 10 mins
  • Cook Time:

Tasty Spread

This is a simple and delicious recipe for tapenade spread – incredible on bread, sandwiches and crackers. Fresh warm bread, and this tapenade served with White Bean and Kale Minestrone or Rosemary Red Soup – you’ll swoon.

    Nutritional Information (per serving)

  • Calories: 20
  • Protein: g
  • Sodium: 105mg
  • Carbohydrates: 1g


  1. ½ cup kalamata olives, rinsed and pitted
    3 teaspoons capers
    2 small clove garlic
    ½ cup pine nuts
    2 teaspoons fresh lemon juice
    2 teaspoon fresh basil (2-3 leaves)
    Black pepper, freshly ground
    2 teaspoons olive oil


    1. Put all ingredients in food processor.
    2. Use the pulse button until mixture is finely chopped or spread-like - your call.
    3. Tapenade can be tightly covered and refrigerated for a week or more. The flavor will intensify with age.
    4. Serve on fresh warm bread.

Cynthia Lair

Cynthia is an Assistant Professor and Culinary Curriculum Director at Bastyr University. She is also the host of the online cooking show Cookus Interruptus featuring over 170 recipes and the author of Feeding the Whole Family and the new Feeding the Young Athlete. Watch her TEDx talk How to Cut an Onion!

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