Kalamata Olive Tapenade

Kalamata Olive Tapenade adapted from Chloe’s Kitchen

This is my first recipe attempt from Chloe’s Kitchen. I found that the tapenade the first time around was extremely strong, so I reduced the original amount of caper from 1 TBS to 2 tsp, and lemon juice from 2 tsp to 1 tsp. Adjust to your own tastes!


  • 1 cup pitted Kalamata olives
  • 2 tsp drained capers
  • 2 cloves garlic
  • 1 tsp lemon juice
  • 1/4 teaspoon freshly ground black pepper


  1. Pulse all ingredients in a food processor or blender until spreadable. Serve with bread or crackers.

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