Description
This Olive Tapenade is a vibrant and flavorful Mediterranean spread made from a mix of kalamata and green olives, sun-dried tomatoes, capers, and fresh herbs. Perfect as a savory appetizer or condiment, it combines a briny, tangy, and herbaceous punch that enhances bread, crackers, or grilled vegetables.
Ingredients
Scale
Tapenade Ingredients
- 1½ cups pitted olives (mix of kalamata and green olives)
- 4 oil-packed sun-dried tomatoes
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon capers
- ½ tablespoon fresh lemon juice
- 1 garlic clove
- â…“ cup fresh basil or parsley
Instructions
- Combine Ingredients: In a small food processor, add the pitted olives, sun-dried tomatoes, extra-virgin olive oil, capers, fresh lemon juice, and garlic clove. This mixture lays the foundation for the tapenade’s rich and briny flavor.
- Pulse Mixture: Pulse the processor until the ingredients are combined but still maintain some chunky texture, ensuring a rustic consistency. Then add the fresh basil or parsley and pulse again briefly to incorporate the herbs without over-processing, which preserves freshness and texture.
Notes
- Use a mix of kalamata and green olives for depth of flavor, but you can adjust the ratio according to personal preference.
- If you prefer a smoother tapenade, pulse longer until the desired texture is reached.
- Serve chilled or at room temperature as a spread on crostini, crackers, or as a condiment for grilled meats and vegetables.
- Store leftovers tightly sealed in the refrigerator for up to one week.
