Kalamata Olive Tapenade   3 comments


  • 4 cloves garlic, peeled
  • juice of 1/2 lemon
  • 1 cup pitted Kalamata olives
  • 1 Tablespoon anchovy paste
  • 1/2 cup sour cream


Place the garlic cloves into a blender or food processor; pulse to mince. Add the olives,  lemon juice, anchovy paste and sour cream. Blend until everything is finely chopped. Season to taste with salt and pepper. Add more sour cream as desired

Serve with hot baguettes.

Servings: 8
Yield: 1 cup

Inspired by the tapenade served by the Wolf Creek Restaurant & Brewing Company in Santa Clarita, CA.


3 responses to “Kalamata Olive Tapenade

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  1. Pingback: My Favorite Posts From 2014 | MowryJournal.com

  2. Lemon juice quantity is missing

    • This oldie but goodie survived 6 years without that being noticed! Recipe is now edited & lemon juice has been added to the recipe.

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