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Black olive tapenade in bowl with toasts

Black Olive Tapenade

Savory tapenade made with black kalamata olives
Course Appetizer, dip
Cuisine Greek, Mediterranean
Prep Time 5 minutes
Total Time 5 minutes
Calories 40kcal
Author Elena Paravantes RDN



  • Grind the olives into a paste in a food processor.
  • Add the crushed garlic clove continue mixing.
  • Add the herbs and continue mixing until the paste is smooth.
  • Add a pinch of black pepper
  • Serve topped with a few capers on top


*You can also add some sun-dried tomatoes.
*You don’t need to add olive oil, but if you make a large amount, add some olive oil on top of the jar to preserve it.
*Adding olive oil will increase the calorie count.
*When using olives Kalamon (Kalamata), you won’t need to add too much additional salt, if any.


Serving: 1g | Calories: 40kcal