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
Scale
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
