Kalamata Olive Tapenade


Serves 6
1½ cups Pastene Pitted Kalamata Olives
1 cup Pastene Pitted Castelvetrano Olives
2 Pastene Anchovy Fillets
3 Tbsp Pastene Capers, drained and rinsed
1½ Tbsp flat leaf parsley
2 Tbsp Pastene Minced Garlic
3 Tbsp fresh lemon juice
¼ tsp freshly ground black pepper, plus more to taste
¼ cup Pastene Extra Virgin Olive Oil
salt to taste


Prep time: 10 minutes

  • In a food processor, combine olives, anchovies, capers, parsley, garlic, lemon juice, and ¼ tsp pepper. Pulse 2 to 3 times until coarsely chopped. 
  • Slowly add in olive oil and pulse a few more times until a chunky paste forms, scraping down the sides as needed. 
  • Season to taste with salt and pepper and serve at room temperature. 

This recipe is also delicious served on a toasted ciabatta as a bruschetta. Slice the bread and brush each slice with a bit of extra virgin olive oil on both sides. Arrange on a sheet pan and toast in a heated oven for about 10 minutes until golden brown. Top with cold tapenade and enjoy! 

Product Used

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