Greek Kalamata Tapenade

  • Yield: 12 servings

Greek Kalamata olives are dark purple to black in color. They are quite juicy and loaded with fragrant olive oil, perfect for pureeing into sauce.


1cup pitted kalamata olives
2 garlic cloves
1tablespoon drained capers
2tablespoons fresh oregano leaves
1/4cup extra-virgin olive oil
1/4teaspoon dried red pepper flakes


  1. Place all ingredients in a food processor fitted with the metal blade and process until smooth. Chill 20 minutes before serving.  Makes 1  1/2 cups.

Nutritional Info *per serving

  • Calories 57
  • Fat 6g
  • Saturated Fat .81g
  • Cholesterol 0mg
  • Sodium 124mg
  • Carbohydrate 1g
  • Fiber .39g
  • Sugars .07g
  • Protein .21g