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3-Ingredient Kalamata Tapenade

28/05/2015 By Laura Hemmington 10 Comments

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Tapenade is most definitely up there as one of my all-time, flavour-packed, food-of-the-gods, favourite morsels. A celebration of one ingredient: delicious, juicy, salty olives.

And this celebration should be a simple one – of flavour and process.

So if you’re a fan of this punchy, salty snack, but have never made it yourself, I think you’re going to love this recipe for 3-Ingredient Kalamata Tapenade!

IMG_4387When you realise how easy it is to make (just like learning the secret to making a delicious Baba Ghanoush), you’ll never again reach for that pre-made jar.

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Did you know that shop-bought tapenade often contains anchovies (and quite often preservatives too)? So if you’re a vegetarian or vegan, this recipe is a fantastic addition to your stash of home made, whole food, go-to savoury snacks.

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Here are 5 more reasons why you’ll want to make it right away:

  1. you only need three, easy-to-find ingredients;
  2. it takes less than 5 minutes to make;
  3. it will keep in the fridge for a couple of weeks (if you allow it to);
  4. it’s super versatile; and
  5. you’ll feel so pleased with yourself that you’ve got a gorgeous jar of home-made tapenade in the fridge, ready to go for any number of creations!

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As you might have guessed from some of my previous recipes I am quite the Graecophile: in literature, history, under a July sun, and, of course on my plate. Tomatoes and lemons feature often, as do deliciously melting roasted aubergines.

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I don’t know about you, but food for me is absolutely tied up with memory. The smell and taste of something can bring to the fore the clearest picture of a moment in time. And I can pinpoint, exactly, the moment when my taste for tapenade really got going…

Sitting on a balcony or in a scent-filled garden with a nice cold glass of rosé and some salty snacks is one of my favourite activities after a day of swimming, reading and gazing at tree-topped coastlines for what seems an eternity. These salty snacks would often comprise an array of cheese; but once vegan, I had to look elsewhere. Thank you, wonderful tapenade.

It is the taste that takes me straight to the Aegean.

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And tapenade really is so versatile! It can be enjoyed as a:

  • dip;
  • dressing;
  • canapé;
  • spread;
  • pesto;
  • sandwich filling; and
  • they key ingredient to my next recipe, which is hopefully something you’ll be wanting for your next weekend brunch!

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But until that time,  I’m going to share with you just how amazingly simple it is to make this 3-Ingredient Kalamata Tapenade, right on time for the picnic season.

5.0 from 1 reviews
3-Ingredient Kalamata Tapenade
 
Print
Preparation time
5 mins
Total time
5 mins
 
This punchy, delicious and versatile 3-Ingredient Kalamata Tapenade is so easy to make, and takes less than 5 minutes to prepare. No additives, just the wonderful fresh flavours of olives and a hint of lemon.
Author: Laura, The Whole Ingredient
Recipe type: Dips, condiments, preserves
Cuisine: 30 minutes or less, Vegan, Gluten Free
Ingredients
  • 200g pitted kalamata olives
  • Juice of ½ lemon (preferably organic)
  • 2 tsp good olive oil
Method
  1. Place all of the ingredients, making sure there are no olive stones remaining, into a food processor.
  2. Blitz until you have a fairly smooth consistency, although not so much that it resembles a puree. You want it to have some texture and thickness.
  3. Store in a sterilised jar in the fridge, for up to two weeks.
Notes
Feel free to use your favourite variety of olives if you can't find kalamata (I find Turkish and Mediterranean groceries really great for price and volume).
To sterilise a jar, rinse with boiling water and leave to air dry, or to dry in a warm oven.
3.3.3077

 

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Related

Filed Under: snacks, sauces, jars Tagged With: gluten free, greek food, healthy, kalamata, low fat, nutritious, olives, plant-based, raw, tapenade, vegan, vegan recipe, wholefoods

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Comments

  1. Petra (@BeHealthyFeelGd) says

    28/05/2015 at 1:27 pm

    I’ve never heard of tapenade before but I like the idea and will definitely make this at home. Thanks for sharing this Laura!

    Reply
    • Laura, The Whole Ingredient says

      28/05/2015 at 1:30 pm

      Thank you, Petra! I absolutely love it – and I hope you will too 🙂 There are lots of different varieties, from France and Spain to Greece, all based on a different combination of flavours and olives, but the simple version is my favourite. Enjoy!

      Reply
  2. Jaime @angloyankophile says

    28/05/2015 at 4:05 pm

    gorgeous and the perfect summer accompaniment! Did you make the bread too??

    Reply
    • Laura, The Whole Ingredient says

      28/05/2015 at 4:08 pm

      Thank you Jaime! I did indeed make the bread – it was a spelt loaf with herbs and seeds – perhaps I’ll write that up too! Lx

      Reply
  3. Mandy says

    30/05/2015 at 2:44 am

    I LOVE olives!!!! So when I got the email alerting me to this new post of yours, I knew immediately that I would like it. Can’t wait to try this one. Beautiful photos, Laura!

    Reply
    • Laura, The Whole Ingredient says

      01/06/2015 at 10:41 am

      Hurrah for olives! I can’t wait to hear what you think of this one Mandy 😀 And thank you for your kind comments on the photos – it’s hard to make brown paste look appetising… Lx

      Reply
  4. Emi says

    01/06/2015 at 12:13 pm

    You’re right. It’s SO easy to make and will obviously be so much nicer than store bought. I don’t know why I’ve never made it. Thanks for the motivation!! Lovely post and photos as always!

    Reply
    • Laura, The Whole Ingredient says

      02/06/2015 at 9:53 am

      It is ridiculously easy! Can’t wait to hear what you think of the recipe 😀 Lx

      Reply
  5. Natalie Tamara says

    01/06/2015 at 10:04 pm

    Mmm I love tapenade, but have never even thought about making my own. Looks so simple but the flavours must be so much better in a homemade version – your bread looks fantastic too 🙂

    Reply
    • Laura, The Whole Ingredient says

      02/06/2015 at 9:54 am

      Hi Natalie! Yes, I think the flavours are definitely a lot more intense when you make this yourself, the only drawback being that the jar empties a lot more quickly! I look forward to hearing what you think 🙂 Lx

      Reply

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