Kalamata olive tapenade

  • Preparation 20 min
  • Refrigeration 24 h
  • Servings 2 cups
  • Freezing I do not suggest



  • 1 cup Kalamatas olives, full and pitted
  • 6 anchovy fillets in oil, drained
  • 1/2 cup olive oil
  • 2 garlic cloves
  • 1/4 cup capers, rinced and drained
  • A pinch of salt
  • Ground pepper



  • Put all the ingredients in a food processor , except for the pepper, and coarsely chop for about 4-5 seconds.
  • Mix with a spoon and chop again for a couple of seconds. Be careful not to over chop! You want a fine texture but not a purée!
  • Drop in a small airtight container. Season generously with pepper, stir well and put in fridge for about 24 hours! This olive tapenade is legendary on croutons or with fresh pastas!