Kalamata Olive Tapenade


A tasty olive tapenade with parsley, capers, lemon, and no anchovies.

looking at a bowl of kalamata olive tapenade with a side of toasted and sliced baguettes
Prep Time:
15 mins
Total Time:
15 mins
1 cup


  • 3 cloves garlic, peeled

  • 1 cup pitted kalamata olives

  • 3 tablespoons chopped fresh parsley

  • 2 tablespoons capers

  • 2 tablespoons lemon juice

  • 2 tablespoons olive oil

  • salt and pepper to taste


  1. Place garlic cloves into a blender or food processor; pulse to mince. Add olives, parsley, capers, lemon juice, and olive oil. Blend until mixture is finely chopped. Season with salt and pepper.

Nutrition Facts (per serving)

81 Calories
8g Fat
3g Carbs
1g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 81
% Daily Value *
Total Fat 8g 10%
Saturated Fat 1g 5%
Sodium 359mg 16%
Total Carbohydrate 3g 1%
Dietary Fiber 0g 1%
Total Sugars 0g
Protein 1g
Vitamin C 4mg 20%
Calcium 11mg 1%
Iron 0mg 2%
Potassium 18mg 0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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