Description
This Olive Sun-Dried Tomato Tapenade is a vibrant Mediterranean appetizer that combines the rich flavors of Kalamata olives, sun-dried tomatoes, and capers into a deliciously textured spread. Perfect as a party dip or spread for sandwiches and wraps, it’s easy to prepare with no cooking required and delivers a bold, briny bite enhanced by fresh parsley and lemon juice.
Ingredients
Scale
Tapenade Ingredients
- 1 cup pitted Kalamata olives
- 1/3 cup sun-dried tomatoes in oil, drained
- 2 tablespoons capers, rinsed
- 1 clove garlic, minced
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon lemon juice
- 2 tablespoons olive oil
- Black pepper to taste
Instructions
- Combine Ingredients: In a food processor, add the Kalamata olives, sun-dried tomatoes, capers, minced garlic, chopped parsley, and lemon juice. Pulse several times until the mixture is finely chopped but still retains some texture for a pleasant bite.
- Add Olive Oil: Slowly drizzle in the olive oil while pulsing the mixture again to combine thoroughly. Scrape down the sides of the food processor bowl as needed to ensure even mixing.
- Season and Chill: Taste the tapenade and season with black pepper as desired. Transfer the mixture into a serving bowl and chill it for 15 minutes to allow the flavors to meld beautifully before serving.
- Serve: Enjoy the tapenade with toasted baguette slices, crackers, or as a flavorful spread in sandwiches and wraps for a delightful Mediterranean appetizer experience.
Notes
- For a smoother texture, continue processing the tapenade longer while adding a bit more olive oil.
- Incorporate a few anchovy fillets to introduce a traditional salty and briny depth.
