Description
This Olive Sun-Dried Tomato Tapenade is a vibrant Mediterranean appetizer combining the rich flavors of Kalamata olives, tangy sun-dried tomatoes, and savory capers. Perfect as a spread on toasted baguette slices, crackers, or as a sandwich condiment, it requires no cooking and comes together quickly in a food processor for a delightful, textured spread.
Ingredients
Scale
Tapenade Ingredients
- 1 cup pitted Kalamata olives
- ½ cup sun-dried tomatoes packed in oil, drained
- 2 tablespoons capers, drained
- 2 cloves garlic, minced
- 2 tablespoons fresh lemon juice
- 2 tablespoons olive oil
- 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
- ¼ teaspoon black pepper
Instructions
- Combine Ingredients: In a food processor, combine the Kalamata olives, sun-dried tomatoes, capers, and minced garlic. Pulse a few times until the ingredients are roughly chopped.
- Add Seasonings: Add fresh lemon juice, olive oil, thyme, and black pepper to the food processor.
- Process Mix: Process the mixture until finely chopped but still retaining some texture, scraping down the sides as needed to ensure even blending.
- Adjust Flavors: Taste the tapenade and adjust seasoning if desired by adding more lemon juice, pepper, or thyme.
- Chill: Transfer the tapenade to a serving bowl and refrigerate for at least 30 minutes to allow the flavors to meld together.
- Serve: Serve chilled with toasted baguette slices, crackers, or use as a spread in sandwiches.
Notes
- For a milder flavor, use a mix of Kalamata and green olives.
- Add a small amount of anchovy paste for extra umami flavor.
- Store leftovers in an airtight container in the refrigerator for up to one week.
