Malaga Olive and Caper Tapenade
A briny, herbaceous spread made with local Malaga olives and capers, perfect for bread or as a condiment. This mediterranean-inspired vegetarian ready in about 10 minutes pairs (pitted) Kalamata olives, tablespoons (drained) capers, garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 100 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1/2 cup (pitted) Kalamata olives
- 2 tablespoons (drained) capers
- 2 cloves garlic
- 1/4 cup extra-virgin olive oil
- 1 tablespoon lemon juice
- 1/4 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- Step 1: In a food processor, combine 1/2 cup pitted Kalamata olives, 2 tablespoons capers (drained), and 2 cloves garlic. Process until finely chopped, scraping down sides as needed.
- Step 2: With processor running, slowly drizzle in 1/4 cup extra-virgin olive oil until smooth and creamy, about 30 seconds.
- Step 3: Transfer to a bowl and stir in 1 tablespoon lemon juice, 1/4 teaspoon dried oregano, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Serve chilled with crusty bread.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Malaga Olive and Caper Tapenade take to make?
Total time is about 10 minutes (10 min prep + 0 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Malaga Olive and Caper Tapenade?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (pitted) kalamata olives from drying out.
Can I substitute ingredients in Malaga Olive and Caper Tapenade?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Malaga Olive and Caper Tapenade for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Malaga Olive and Caper Tapenade?
Mediterranean vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Used half the salt and it was still plenty flavorful.
- ★★★☆☆
It was fine. Came out a bit bland for my taste.
- ★★★☆☆
Okay for a quick meal. I've had better vegetarian dishes though.
