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  • Writer's picturechefgabyschuster

Kalamata Olive and Pumpkin Seeds Tapenade

I have a lot of friends that aren’t olives fans, but guess what? I love all kinds of olives, and I love bridging tapenade to a party. I always end up finding more olives fans than expected. Today I made this tapenade with kalamata olives and toasted pumpkin seeds. The pumpkin seeds add a great texture and richness to the tapenade. Use it as a spread for a get together, add on top of a grilled chicken, mix it into a salad, or just sit on the counter and eat it with crackers. Feel free to use any kind of olives and make sure that the pumpkin seeds are roasted, but not salted, the olives contain enough salt.


4 to 5 cups of pitted kalamata olives

1 cup toasted pumpkin seeds

Chopped garlic or 1 tablespoon of garlic powder

A dash of fresh or dry thyme


Extra virgin olive oil

Lemon juice


  1. Drain the olives. If you would like to brine a chicken with the liquid keep it

  2. Rinse the olives few times, so they won't be too salty

  3. Place all of the ingredients in the bowl of a food processor

  4. Pulse few times until the olives and seeds are chopped

  5. Since I was making a big batch I had to process it in two batches

  6. Taste and fix to your like

  7. If serving in the next few days I like taking the tapenade out of the freezer an hour before serving and adding a splash of lemon juice

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