Quick Fix: Kalamata Olive Tapenade

This condiment is easy to make and keeps for weeks in the refrigerator. Spread it on sandwiches or flatbread, or pair it with goat cheese. Or just eat it.


  • 1 jar pitted Kalamata olives (10 oz/290 g), drained
  • 1/8 tsp salt
  • Ground black pepper, to taste


  • Place the olives in a food processor. Add the salt and black pepper. Blitz until the olives have made a fine paste.
  • Store tapenade in an air-tight container in the refrigerator.

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