Ingredients
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1½ cups pitted Kalamata olives (or 1 drained 12-ounce jar)
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½ cup grated Parmesan cheese
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2 tablespoons olive oil
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1 garlic clove
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6 fresh basil leaves
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1 tablespoon lemon juice
Instructions
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Prepare the Ingredients: Drain the olives if using jarred olives. Peel the garlic clove and rinse the basil leaves.
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Combine Everything: Place the olives, Parmesan, olive oil, garlic, basil, and lemon juice in a food processor.
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Blend the Tapenade: Pulse or process until the mixture reaches your preferred consistency. Blend longer for a smoother spread or pulse briefly for a chunkier texture.
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Taste and Adjust: Taste the tapenade and add a little more lemon juice or olive oil if desired.
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Serve: Spread over toast points or crackers, or use as a flavorful addition to sandwiches.
Notes
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Drain the olives well: Excess brine can make the tapenade too watery.
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Choose your texture: Pulse for a rustic, chunky spread or process longer for a smoother consistency.
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Taste before seasoning: Olives and Parmesan are naturally salty, so additional salt may not be necessary.
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Balance the flavors: Lemon juice brightens the rich, salty ingredients, while olive oil helps create a spreadable texture.
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Use a small food processor: If your processor is large, scrape down the sides as needed to ensure even blending.
