Description
This Olive Sun-Dried Tomato Tapenade is a vibrant and savory Mediterranean spread made from Kalamata olives, sun-dried tomatoes, capers, garlic, and fresh parsley. Perfect as an appetizer or sandwich spread, it’s quick to prepare with no cooking required and offers a delightful combination of briny, tangy, and herbaceous flavors.
Ingredients
Scale
Tapenade Ingredients
- 1 cup pitted Kalamata olives
- 1/2 cup sun-dried tomatoes packed in oil, drained slightly
- 2 tablespoons capers, rinsed
- 1 garlic clove, minced
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon lemon juice
- 2 tablespoons olive oil
- 1/4 teaspoon black pepper
Instructions
- Combine ingredients: In a food processor, add the Kalamata olives, sun-dried tomatoes, capers, minced garlic, fresh parsley, lemon juice, and black pepper. Pulse a few times until the mixture is coarsely chopped, ensuring an even distribution of flavors.
- Add olive oil: With the processor running, slowly drizzle in the olive oil. Continue processing until the mixture turns into a chunky paste. Scrape down the sides as needed to incorporate all ingredients uniformly.
- Adjust consistency: Pulse again to reach your desired texture, whether chunky or smoother. Taste the tapenade and adjust seasoning if necessary, adding more lemon juice or black pepper to balance the flavors.
- Serve or store: Transfer the tapenade to a serving bowl. It can be served immediately with crusty bread, crackers, or as a sandwich spread. Alternatively, refrigerate in an airtight container for up to 5 days to allow the flavors to meld.
Notes
- For a smoother tapenade, blend for a longer duration.
- Serve with crusty bread, crackers, or as a sandwich spread for versatile use.
- Substitute green olives if preferred for a milder flavor.
- Add a pinch of chili flakes to introduce a subtle heat.
