Rustic Kalamata Red Onion Tapenade Recipe #340054
This recipe is based on about 10 different tapenade recipes I've been looking through. Its lemony, garlicky and awesome on a crusty bread with goats milk cheese. Great for a party, and super easy to put together. The longer you let it soak, the more the flavors bloom. Use good olives, its worth the extra money.
I love olives, it's another way for me to eat them every day.
by black olives
15 min | 15 min prep
SERVES 1 , 2 Cups
- 1 1/2 cups kalamata olives, pitted and chopped
- 1/4 cup red onion, finely minced
- 1/4 cup pine nuts, roughly chopped
- 3 tablespoons capers
- 3 garlic cloves, finely minced
- 1 tablespoon lemon zest, finely minced
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- 1 tablespoon Greek oregano, dried
- fresh ground black pepper
- Roughly chop your olives, I threw my capers in the pile to chop too because I like huge capers.
- Mince your onions, pine nuts, garlic and zest, toss them all in I would add the onions last so you can judge the proportions for yourself. I like a lot of raw onion, but its best to make that call on your own.
- drizzle with olive oil and lemon juice. throw on the spices, and give it a good stir.
- let it sit for at least an hour, then enjoy! Best to make all of your friends eat it together because your breath will reek of delicious salty foods.
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5 stars