If you love bold, zesty flavors that bring a burst of sunshine to your palate, the Sun Dried Tomato and Olive Tapenade Recipe is an absolute must-try. This vibrant Mediterranean-inspired spread combines the rich, tangy sweetness of sun dried tomatoes with the briny depth of Kalamata olives, creating a luscious, chunky paste that’s perfect for everything from a quick snack to an elegant appetizer. The addition of fresh parsley, capers, and a hint of lemon juice lifts the flavors to a whole new level, making this tapenade an irresistible companion to bread, veggies, or grilled dishes.
Ingredients You’ll Need
Simple, fresh ingredients are the secret to nailing the Sun Dried Tomato and Olive Tapenade Recipe. Each one plays a special role, from adding texture to bringing vibrant pops of flavor and color.
- 1 cup pitted Kalamata olives: These olives offer a rich, tangy backbone that’s essential for a balanced tapenade.
- ⅔ cup sun dried tomatoes: Drained from oil, they add a chewy, sweet, and slightly smoky contrast.
- ½ cup flat leaf parsley: Freshness and a touch of green brightness give the tapenade a lively finish.
- 2 tablespoons fresh lemon juice: This adds a zesty punch that brightens the whole mix beautifully.
- 1 tablespoon capers: Their salty, briny bite deepens the savory layers.
- 1 clove minced garlic: Just enough for a fragrant hint without overpowering the blend.
- ¼ teaspoon fine sea salt: Enhances all the flavors gently without making it too salty.
- Black pepper (to taste): A subtle kick of spice to finish it off perfectly.
How to Make Sun Dried Tomato and Olive Tapenade Recipe
Step 1: Combine the Ingredients
Start by gathering all your ingredients and adding them to a food processor: Kalamata olives, sun dried tomatoes, parsley, lemon juice, capers, minced garlic, and sea salt. This combination gives you the foundational flavors that define the tapenade’s character.
Step 2: Pulse to Perfect Texture
Pulse the mixture until it forms a chunky paste. The key here is texture; you want some small bits remaining to enjoy that rustic feel, not a smooth puree. This makes the tapenade a vibrant topping, full of surprises in each bite.
Step 3: Season and Adjust
Once blended, taste and season with freshly ground black pepper. Add more salt if needed, remembering that olives and capers are naturally salty, so go light at first to keep balance harmonious.
How to Serve Sun Dried Tomato and Olive Tapenade Recipe
Garnishes
A sprinkle of chopped fresh parsley or a light drizzle of good quality olive oil instantly upgrades the presentation and flavor. These simple garnishes highlight the freshness while enticing your senses with an inviting glossy finish.
Side Dishes
This tapenade pairs wonderfully with crusty baguette slices, crunchy vegetable crudités like celery or bell peppers, or as a splash of flavor alongside grilled chicken or fish. Its boldness complements mild, creamy, or smoky sides beautifully.
Creative Ways to Present
Think beyond the usual spoon-on-toast approach. Spread the tapenade inside pita pockets with fresh veggies, dollop over roasted potatoes, or use it as a vibrant sandwich condiment. You can even mix it into creamy goat cheese to make a scrumptious dip that guests won’t stop asking about.
Make Ahead and Storage
Storing Leftovers
Transfer any leftover tapenade into an airtight container and refrigerate. It keeps well for up to one week, and the flavors often deepen over time, making it even more delicious the next day.
Freezing
If you want to keep the tapenade longer, freezing is an option. Place it in a freezer-safe container with minimal air space and thaw overnight in the refrigerator. Be aware that the texture may slightly soften but the flavor remains incredible.
Reheating
Since tapenade is typically served at room temperature or chilled, there’s no need to reheat. Just bring it out of the fridge about 20 minutes before serving to let the flavors open up and reach the perfect consistency.
FAQs
Can I use other types of olives in this recipe?
Absolutely! While Kalamata olives are traditional and offer a distinctive flavor, you can experiment with green olives or Castelvetrano for a milder or different taste. Just keep in mind the saltiness and adjust seasoning accordingly.
Do I have to use sun dried tomatoes packed in oil?
You can use sun dried tomatoes packed dry, but draining the oil-packed ones helps control the texture and prevents the tapenade from becoming too greasy. Both options work, but the drained version is more classic for this recipe.
Is this tapenade suitable for vegans?
Yes! The Sun Dried Tomato and Olive Tapenade Recipe contains absolutely no animal products, making it perfect for vegan and vegetarian diets. It’s a fantastic plant-based way to boost flavor in any dish.
How long does the tapenade last after making it?
Stored properly in the refrigerator, the tapenade will stay fresh for up to seven days. For the best taste and texture, try to consume it within this time frame.
Can I add nuts or cheese to the tapenade?
While traditional tapenade doesn’t include nuts or cheese, you can certainly customize it! Pine nuts or slivers of Parmesan can add richness and texture, but consider serving those additions on the side to keep the original flavors shining.
Final Thoughts
I truly hope you give this Sun Dried Tomato and Olive Tapenade Recipe a whirl—it’s quick, vibrant, and endlessly versatile! Once you get a taste of this Mediterranean gem, it’s hard not to keep coming back for more. Perfect for everything from casual gatherings to special meals, this tapenade brings genuine joy to the table.
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Sun Dried Tomato and Olive Tapenade Recipe
- Total Time: 3 minutes
- Yield: 8 servings 1x
- Diet: Gluten Free
Description
A vibrant and flavorful Sun Dried Tomato and Olive Tapenade combining the rich taste of Kalamata olives, sun dried tomatoes, fresh parsley, and bright lemon juice. This easy-to-make chunky paste is perfect as a spread, appetizer, or accompaniment to bread and vegetables.
Ingredients
Main Ingredients
- 1 cup pitted Kalamata olives
- ⅔ cup sun dried tomatoes (drained from oil)
- ½ cup flat leaf parsley
- 2 tablespoons fresh lemon juice
- 1 tablespoon capers
- 1 clove minced garlic
- ¼ teaspoon fine sea salt
- Black pepper to taste
Instructions
- Combine Ingredients: Add 1 cup pitted Kalamata olives, ⅔ cup drained sun dried tomatoes, ½ cup flat leaf parsley, 2 tablespoons fresh lemon juice, 1 tablespoon capers, 1 clove minced garlic, and ¼ teaspoon fine sea salt to a food processor.
- Pulse to Form Tapenade: Pulse the mixture until it forms a chunky paste, ensuring there is still some texture remaining in the blend. Avoid over-processing to keep a nice, coarse consistency.
- Season to Taste: Taste your tapenade and add black pepper and additional salt if needed, then give it a final quick pulse to incorporate the seasoning.
Notes
- Use pitted Kalamata olives for ease and better texture.
- Drain sun dried tomatoes well from oil to prevent excess greasiness.
- Capers add a salty tang—rinse them if you prefer milder flavor.
- Fresh minced garlic provides a bright bite; adjust quantity as preferred.
- Keep the tapenade chunky rather than a smooth paste for best texture contrast.
- Prep Time: 3 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: Blending
- Cuisine: Mediterranean
