Ingredients:

  • 1 cup (140g) pitted Kalamata olives, drained
  • 1/4 cup (60ml) extra virgin olive oil
  • 2 tablespoons (30g) capers, drained
  • 2 cloves garlic, minced (about 1 teaspoon)
  • 1 tablespoon (15ml) lemon juice, freshly squeezed
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon black pepper, freshly ground

Instructions:

  1. Drain the olives and capers thoroughly. Mince the garlic. Measure out all remaining ingredients.
  2. Add olives, olive oil, capers, garlic, lemon juice, Dijon mustard, and pepper to the food processor.
  3. Pulse the mixture until it reaches your desired consistency. For a chunkier tapenade, pulse less. For a creamier tapenade, pulse longer.
  4. Taste the tapenade and adjust seasonings as needed. Add more lemon juice for brightness, olive oil for creaminess, or pepper for a little kick.
  5. Transfer the tapenade to a serving bowl and serve immediately, or store in an airtight container in the refrigerator.
  6. Use kitchen towel to remove excess moisture from olives to maintain tapenade's density