Kalamata Olive Tapenade: A Perfect Topping for Hummus

Fasting is a humbling journey that helps us grow closer to God—yet it never hurts to add a little flavor along the way. If you’re a fellow Orthodox Christian looking to add some nutritious plant-based protein to your fasting menu, this Kalamata Olive Tapenade is a perfect topping for creamy hummus (I love it as a spread it on my hummus sandwich).

🫒 Why You Will Love This Recipe

For us Christian Orthodox who fast periodically, this recipe is an absolute gem because it’s so simple to whip up, and it brings extra protein to our daily diet—thanks to our optional crustacean-friendly or vegan-friendly twists like adding anchovies during the fast of the Nativity or oyster sauce.

When we’re fasting, it’s easy to default to carb-heavy recipes, but a blend of olives, capers, garlic, and fresh parsley provides loads of vitamins, dietary fiber, healthy fats (with zero trans fat!), and a burst of savory flavor.

Plus, kids love it too—especially IF they enjoy spreads or dips. Even picky eaters might get on board when they see how it pairs perfectly with creamy hummus, crunchy veggies, or pita chips. Trust me, the whole family will appreciate this middle eastern–inspired treat that is every bit as nutritious as it is delicious!

🛍️ Ingredients

1 - Key Ingredients

Below are the ingredients you’ll need to make this Tapenade of Kalamata. I’ve kept the amounts and items exactly as I use them in my own kitchen. We’ll talk about possible variations right after!

2 - Variations

Here are a few fast-friendly variations to consider, all within the rules of the Orthodox Church’s fasting guidelines:

1. Mixed Olives. Incorporate a handful of green olives or black olives with the kalamata olives. Each olive variety adds its own character to the final tapenade, plus extra vitamins.
2. Herb Adventure. Add basil or oregano if you want more of an Italian twist. But keep it moderate to avoid overpowering the iconic kalamata olive taste.
3. Nutty Twist. For a bit of crunch, toss in a tablespoon of toasted sesame seeds or pine nuts. It’s not traditional, but it can be a delightful surprise—still vegan-friendly and definitely full of dietary fiber.

📝 Instruction 

1 - Step by Step Instructions

Prep Your Olives and Ingredients:

Drain the kalamata olives (and any green olives if using a mix). Rinse and pat them dry if they’re particularly briny. Rinse your tablespoon capers thoroughly to dial down the saltiness.

Combine in Food Processor:

In a food processor, combine your olives, oyster sauce (or anchovies), 3 tablespoons capers, 1 ½ tablespoons fresh parsley, and 3 roasted garlic cloves. Add 3 tablespoons fresh lemon juice and about ¼ teaspoon black pepper. Pulse 2 to 3 times to coarsely chop them. The sides of the bowl may need a quick scrape to ensure everything blends evenly.

Drizzle in the Oil:

Switch the food processor to low speed and slowly drizzle in ¼ cup avocado oil (or extra-virgin olive oil if you want that extra kick outside of fasting seasons). Pulse a few times until a chunky paste forms. If you like a smoother tapenade, pulse a bit longer. Taste test for saltiness before adding any extra salt; you might be surprised how salty the olives and capers can be.

Season and Serve:

Adjust seasoning with salt, pepper, or more lemon juice. Some folks like a splash of lime juice or a sprinkle of lemon zest for extra zip. Serve your tapenade at room temperature right away or store it in an airtight container until you’re ready to dig in.

2 - Cooking Tips & Serving Suggestions

Cooking Tips:

1. Roasting Garlic. If you want that subtle sweetness, roast a whole head of garlic in the oven at 400°F (200°C) for 45 to 60 minutes. Drizzle with a little extra virgin olive oil, wrap in foil, and let it bake until the garlic cloves are soft enough to mash easily.
2. Blending to Desired Consistency. Some like a chunkier tapenade that’s more of a “chopped olives” vibe. Others enjoy a smoother paste reminiscent of boar's head kalamata olive tapenade hummus from the store. Pulse carefully and keep an eye on the texture.
3. Salt Control. Always be cautious about adding salt. You can add more, but you can’t take it away. Taste as you go!

Serving Suggestions:

• My favorite way to enjoy this tapenade is by spreading it generously on a homemade creamy hummus sandwich. 
• Add crunchy veggies like bell peppers, cucumber slices, or carrot sticks on the side. It’s a great choice for afternoon snacks.
• Scoop up the tapenade with pita bread or pita chips. You can even place a small bowl of sesame seed paste (tahini) or drizzle some tahini on top to give it that middle eastern flair.

❄️ Storage Instructions

1 - Making A Batch For Later

I love to double or triple this recipe so I can store some for quick meals throughout the week. 

Here’s how:

1. Scaling Up: Simply multiply the ingredients as needed. Keep the same ingredient ratio, but watch the salt if you’re making a much larger batch.
2. Pre-Freezer Prep: After pulsing everything in the food processor, separate the tapenade into single-serving or family-sized portions. Use smaller, freezer-safe containers or freezer-safe zip-top bags, leaving a little room at the top for expansion.
3. Freeze It: Label each airtight container with the date, then pop them in the freezer. You can keep them there for up to 2 months if properly sealed.
4. Thawing: Move it to the refrigerator the day before you want to use it. That slow thaw in the fridge helps the flavors stay fresh.

2 - Storing Leftovers

• Short-Term Refrigeration: Store it in an airtight container in your fridge. It’ll stay good for up to 7 days. I’ve noticed the flavors tend to blend even more pleasantly by day 2 or 3.
• Freezer Option: If you won’t finish it within 7 days, freeze it as described above. You can keep it for about 2 months in the freezer.

🥗 Side Dishes

Here are three of my go-to side dishes that pair beautifully with this tapenade of kalamata:

📝 Recipe Card

Kalamata Olive Tapenade: A Perfect Topping for Hummus

For us Christian Orthodox who fast periodically, this recipe is an absolute gem because it’s so simple to whip up, and it brings extra protein to our daily diet—thanks to our optional crustacean-friendly or vegan-friendly twists like adding anchovies during the fast of the Nativity or oyster sauce. When we’re fasting, it’s easy to default to carb-heavy recipes, but a blend of olives, capers, garlic, and fresh parsley provides loads of vitamins, dietary fiber, healthy fats (with zero trans fat!), and a burst of savory flavor.

Print Pin Rate

Course: Appetizer, Lunch, Snack

Cuisine: Mediterranean

Keyword: olive tapenade hummus

Total Time: 10 minutes minutes

Servings: 12 Servings

Calories: 67kcal

Ingredients

• 1 ½ cups kalamata olives pitted, brine-cured, drained.
• 1 teaspoon oyster sauce
• 3 tablespoons capers rinsed.
• 1 ½ tablespoons parsley fresh, coarsely chopped
• 3 cloves garlic roasted
• 3 tablespoons lemon juice fresh, from about 2 lemons
• Salt and freshly ground black pepper to taste
• ¼ cup avocado oil

Instructions

Prep Your Olives and Ingredients:

• Drain the kalamata olives (and any green olives if using a mix). Rinse and pat them dry if they’re particularly briny. Rinse your tablespoon capers thoroughly to dial down the saltiness.

Combine in Food Processor:

• In a food processor, combine your olives, oyster sauce (or anchovies), 3 tablespoons capers, 1 ½ tablespoons fresh parsley, and 3 roasted garlic cloves. Add 3 tablespoons fresh lemon juice and about ¼ teaspoon black pepper. Pulse 2 to 3 times to coarsely chop them. The sides of the bowl may need a quick scrape to ensure everything blends evenly.

Drizzle in the Oil:

• Switch the food processor to low speed and slowly drizzle in ¼ cup avocado oil (or extra-virgin olive oil if you want that extra kick outside of fasting seasons). Pulse a few times until a chunky paste forms. If you like a smoother tapenade, pulse a bit longer. Taste test for saltiness before adding any extra salt; you might be surprised how salty the olives and capers can be.

Season and Serve:

• Adjust seasoning with salt, pepper, or more lemon juice. Some folks like a splash of lime juice or a sprinkle of lemon zest for extra zip. Serve your tapenade at room temperature right away or store it in an airtight container until you’re ready to dig in.

Video

Notes

Variations:

Here are a few fast-friendly variations to consider, all within the rules of the Orthodox Church’s fasting guidelines:

1. Mixed Olives. Incorporate a handful of green olives or black olives with the kalamata olives. Each olive variety adds its own character to the final tapenade, plus extra vitamins.
2. Herb Adventure. Add basil or oregano if you want more of an Italian twist. But keep it moderate to avoid overpowering the iconic kalamata olive taste.
3. Nutty Twist. For a bit of crunch, toss in a tablespoon of toasted sesame seeds or pine nuts. It’s not traditional, but it can be a delightful surprise—still vegan-friendly and definitely full of dietary fiber.

Cooking Tips:

1. Roasting Garlic. If you want that subtle sweetness, roast a whole head of garlic in the oven at 400°F (200°C) for 45 to 60 minutes. Drizzle with a little extra virgin olive oil, wrap in foil, and let it bake until the garlic cloves are soft enough to mash easily.
2. Blending to Desired Consistency. Some like a chunkier tapenade that’s more of a “chopped olives” vibe. Others enjoy a smoother paste reminiscent of boar's head kalamata olive tapenade hummus from the store. Pulse carefully and keep an eye on the texture.
3. Salt Control. Always be cautious about adding salt. You can add more, but you can’t take it away. Taste as you go!

Nutrition

Calories: 67kcal | Carbohydrates: 1g | Protein: 0.3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 333mg | Potassium: 18mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 111IU | Vitamin C: 2mg | Calcium: 12mg | Iron: 0.2mg

I hope this Kalamata Olive Tapenade recipe helps you stay nourished and satisfied during your fasting season. While fasting is about prayer and humility, there’s no reason we can’t also enjoy wholesome flavors that lift our spirits. Whether you’re topping a creamy hummus or spreading it on crunchy veggies, this tapenade is bursting with the Mediterranean flair that makes it the ultimate staple in a Christian Orthodox fasting kitchen.

Remember to keep things in balance with your daily value of nutrients—plenty of vitamins, proteins, and healthy fats. Enjoy this tapenade as part of your daily diet in moderation and share it with loved ones (even picky kids who usually turn up their noses at olives might be converted!). Let me know how your batch turns out, and may you have a blessed and fulfilling fasting season.