Capers and Kalamata olives Tepenade

Capers and Kalamata

Capers and Kalamata olives Tepenade

Course Snack
Cuisine Mediterranean


  • 1 cup Spanish kalamata olives, back, pitted
  • 2 tbsp capers
  • 1 tbsp lemon juice
  • 1/2 tsp dried oregano
  • 1/2 tsp dried thyme
  • 2 garlic cloves, minced
  • 3 tbsp parsley leaves, chopped
  • 2 tbsp extra virgin olive oil
  • salt and pepper to taste


  • Place all ingradients together in the blender.
  • Pulse until minced but not smooth. It should be a bit chunky.
  • Serve on buckwheta bread or crackers. Top with your favourites. I used Serano ham and parsley leaves.
Keyword recipe, sirtfood

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