Ingredients
Scale
- 1 cup (approx. 8 oz) pitted Kalamata olives
- 2 tablespoons capers, drained
- 3 tablespoons extra virgin olive oil
- 1 tablespoon fresh lemon juice
- 2 cloves garlic, peeled
- 1/4 cup fresh parsley, roughly chopped
- 1/4 teaspoon freshly ground black pepper
Instructions
- Step 1: Gather all ingredients and prepare them: ensure the olives are fully pitted and the capers are thoroughly drained. Peel the garlic cloves.
- Step 2: Place the olives, drained capers, peeled garlic, and fresh parsley into the bowl of a food processor or a high-speed blender.
- Step 3: Pulse the mixture in short bursts (about 5-8 times) until the ingredients are finely chopped but retain a chunky, coarse texture. Scrape down the sides of the bowl as needed.
- Step 4: Add the 3 tablespoons of olive oil, the fresh lemon juice, and the black pepper. Pulse 2-3 more times until the ingredients are just combined and the tapenade is slightly moist. Avoid blending until it becomes a smooth paste.
- Step 5: Taste the tapenade and adjust seasoning if necessary (add a pinch more black pepper or lemon juice for brightness). Serve immediately with crusty bread or crackers, or store in an airtight container in the refrigerator for up to one week.
Notes
- For best flavor retention and preservation, store the tapenade in an airtight container and pour a thin layer of extra virgin olive oil over the surface before sealing; it will keep well for up to 7 days in the refrigerator.
- Since the cold dulls the intensity of the olives and garlic, let the tapenade sit at room temperature for 15 to 20 minutes after taking it out of the fridge before serving for the most expressive flavor.
- The key to achieving the perfect chunky texture is using short, deliberate pulses and stopping just before you think it's done, as over-processing releases bitterness and turns it into a smooth paste.
- Beyond the usual crostini, use this intense tapenade as a rich layer inside veggie wraps, smear it generously on grilled eggplant slices, or toss a spoonful into warm pasta salad for an instant Mediterranean flavor boost.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American