Description
Olive Tapenade with Sun-Dried Tomatoes
Ingredients
1 cup Kalamata olives, pitted
1/2 cup green olives, pitted
1/4 cup sun-dried tomatoes (packed in oil), chopped
2 tbsp capers, rinsed
2 garlic cloves
3 tbsp olive oil
1 tbsp fresh parsley, chopped (plus more for garnish)
1 tsp lemon juice
Salt & pepper to taste
Directions
Combine Ingredients: Add Kalamata olives, green olives, sun-dried tomatoes, capers, garlic, parsley, and lemon juice to a food processor.
Blend: Pulse until the mixture is finely chopped but still has some texture. Avoid over-blending to keep it chunky.
Add Olive Oil: While pulsing, drizzle in the olive oil until combined. Adjust salt and pepper to taste.
Serve: Transfer to a serving bowl, garnish with fresh parsley, and serve with crusty bread, crackers, or as a topping for grilled chicken or fish.
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
Servings: 6
Calories: 120 kcal per serving
#OliveTapenade #MediterraneanFlavors #EasyAppetizer #HealthySnacks #Flavorful
Step-by-Step Guide
Follow these detailed instructions for perfect tapenade every time. First, ensure all olives are thoroughly pitted to avoid damaging your food processor blade. Roughly chop the sun-dried tomatoes and garlic to ensure even distribution. Add the pitted olives, chopped tomatoes, capers, garlic, parsley, and lemon juice to the bowl of your food processor. Secure the lid tightly. Begin by pulsing the mixture in short, one-second bursts, about 8-10 times. Stop to scrape down the sides with a spatula. Continue pulsing until the ingredients are finely chopped and begin to clump together, but visible small pieces remain for texture. With the processor running on low, slowly drizzle the olive oil through the feed tube until the mixture is just combined and holds together. Transfer to a bowl, taste, and season with salt and pepper as needed.
Serving Suggestions
This versatile tapenade shines in many ways. Classically, serve it as a dip with slices of crusty baguette, pita chips, or assorted crackers. For an elegant appetizer, spoon it over a block of softened cream cheese or goat cheese. Use it as a vibrant condiment on sandwiches, burgers, or wraps. It makes a superb topping for grilled proteins—try a dollop on chicken breast, white fish, or seared salmon. For a quick pasta sauce, thin a few tablespoons with extra pasta water and olive oil. You can also stuff it into mushrooms or hollowed-out cherry tomatoes for bite-sized party food.
How-to Summary
In summary, creating Olive Tapenade with Sun-Dried Tomatoes is a simple three-step process: Combine pitted olives, sun-dried tomatoes, capers, garlic, parsley, and lemon juice in a food processor. Pulse until coarsely chopped. Then, with the machine running, drizzle in olive oil until incorporated. Season, garnish, and serve.
Frequently Asked Questions
Can I make this tapenade without a food processor? Yes. You can finely chop all ingredients by hand with a sharp knife for a more rustic, textured result, then mix in the olive oil and lemon juice.
How long does homemade tapenade last in the refrigerator? Stored in an airtight container, it will keep well for up to 7-10 days. The olive oil helps preserve it.
Can I use sun-dried tomatoes that are not packed in oil? You can, but you must rehydrate them first. Soak dry-packed tomatoes in hot water for 15-20 minutes until softened, then drain and pat dry before using.
Is tapenade freezer-friendly? It freezes reasonably well for up to 2 months. Thaw overnight in the refrigerator and stir well before serving, as separation may occur.
My tapenade tastes too salty. How can I fix it? Balance excess saltiness by adding a bit more lemon juice or blending in a small handful of raw, unsalted nuts like walnuts or almonds to dilute the salt concentration.
Common Mistakes to Avoid
Avoid over-processing the tapenade into a smooth paste; the charm is in its coarse texture. Do not skip rinsing the capers, as their brine can make the final product overly salty. Using pre-minced jarred garlic can impart a harsh, bitter flavor compared to fresh cloves. Ensure your sun-dried tomatoes are properly chopped before adding to prevent large, chewy chunks. Finally, do not add all the olive oil at once; drizzling it slowly while processing ensures proper emulsification and ideal consistency.
Conclusion
This Olive Tapenade with Sun-Dried Tomatoes is more than just a quick appetizer; it’s a powerhouse of Mediterranean flavor ready in minutes. Its bold, savory, and tangy profile makes it an incredibly adaptable staple for your culinary repertoire. By following the detailed guide and avoiding common pitfalls, you can consistently create a impressive, restaurant-quality condiment. Perfect for entertaining or elevating everyday meals, this tapenade is sure to become a favorite for its simplicity and depth of flavor.