Advertisements
Eat Recipes

Eat: Kalamata Olive and Rosemary Tapenade

Delicious black olives and fragrant rosemary combine to make this deliciously simple tapenade recipe. With only five ingredients and made in under ten minutes it is perfect for whenever you need a delicious olive-y hit!

Tapenade has so many uses, we love to toss it through fresh pasta topped with roasted tomatoes and feta, served on a dip platter alongside homemade hummus and pita bread, as a topping on baked potatoes or stirred through a simple risotto. This tapenade will keep for at least a week in the fridge, just add a layer of olive oil on top and store in an airtight jar or container.

If you prefer to watch us make this recipe on YouTube click here.

Ingredients

220 grams of kalamata olives, pitted

2 tablespoons of green baby capers

Juice of half a lemon

2 tablespoons of olive oil

1 sprig of fresh rosemary

Sea salt & black pepper

Method

To make, add all ingredients to a food processor or blender, season with a little salt and pepper and gently pulse until a rustic paste has formed.

Serve topped on fresh bread with goats cheese, a drizzle of olive oil and a squeeze of lemon. Enjoy!

Love olives? Click here for our Eggs with Spinach and Black Olives and here for Our Caprese Salad with Prosciutto, Olives and Capers.

Watch us make this recipe here!

Advertisements

3 comments on “Eat: Kalamata Olive and Rosemary Tapenade

  1. Will make today!

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: