Description
This Olive Sun-Dried Tomato Tapenade is a vibrant and flavorful Mediterranean spread perfect for appetizers. Made with Kalamata olives, sun-dried tomatoes, capers, garlic, lemon juice, and rich extra virgin olive oil, this no-cook recipe comes together in just 10 minutes. Enjoy it on toasted baguette slices, crackers, or as a tasty sandwich spread. It’s vegan, easy to prepare, and pairs beautifully with cheese boards or grilled meats.
Ingredients
Scale
Main Ingredients
- 1 cup pitted Kalamata olives
- 1/2 cup sun-dried tomatoes packed in oil, drained
- 2 tablespoons capers, rinsed
- 2 cloves garlic
- 2 tablespoons fresh lemon juice
- 1/4 cup extra virgin olive oil
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- 1 tablespoon chopped fresh parsley (optional for garnish)
Instructions
- Combine Base Ingredients: In a food processor, add the pitted Kalamata olives, drained sun-dried tomatoes, rinsed capers, garlic cloves, fresh lemon juice, and black pepper. Pulse the mixture until the ingredients are roughly chopped, ensuring a coarse texture.
- Incorporate Olive Oil: With the food processor running, slowly drizzle in the extra virgin olive oil. Continue processing until the tapenade is finely chopped but still retains some texture to provide a rustic feel.
- Adjust Flavors: Taste the tapenade and adjust the seasoning as needed. Add red pepper flakes if you prefer a hint of heat, blending briefly to incorporate.
- Serve: Transfer the tapenade to a serving bowl. Garnish with chopped fresh parsley if desired. Serve at room temperature alongside toasted baguette slices, crackers, or use as a spread for sandwiches.
Notes
- This tapenade can be prepared up to 5 days in advance and kept in an airtight container in the refrigerator.
- Allow the tapenade to come to room temperature before serving to enhance the flavors.
- It also pairs wonderfully with cheese boards and grilled meats, adding a burst of Mediterranean flavor.
