Get ready to fall in love with the bold, sun-kissed flavors of the Mediterranean packed into every bite of this Olive Sun-Dried Tomato Tapenade Recipe. Savory Kalamata olives, sweet sun-dried tomatoes, briny capers, and a punch of fresh garlic and parsley create a spread that’s both rustic and deeply satisfying. It makes the perfect appetizer for a dinner party, a zesty sandwich spread, or even an easy way to glam up roasted veggies. In just ten minutes, you’ll have a tapenade that’s big on flavor and even bigger on versatility—prepare for this one to become a new staple in your kitchen!
Ingredients You’ll Need
This Olive Sun-Dried Tomato Tapenade Recipe is a masterclass in vibrant simplicity—each ingredient shines and brings its own personality. If you have quality olives and sun-dried tomatoes, you’re halfway to a dip that’s as stunning on the table as it is on your tastebuds.
- Kalamata olives: Their salty, meaty flavor forms the rich backbone of the tapenade—make sure to use good-quality olives for the best results.
- Sun-dried tomatoes packed in oil: These bring sweetness and a chewy texture that pairs beautifully with olives.
- Garlic: Just two cloves add a fresh, irresistible aroma and a bit of pungency.
- Capers: Tiny but mighty, these provide signature briny tang that makes every bite pop.
- Fresh parsley: This herb injects a burst of green color and an herby freshness that lifts the whole spread.
- Lemon juice: A squeeze brightens and sharpens the overall flavor profile, making everything taste zippier.
- Extra virgin olive oil: Drapes the mixture in beautiful richness and turns everything creamy and spreadable.
- Black pepper: A little freshly ground black pepper brings gentle warmth without overpowering the delicate flavors.
How to Make Olive Sun-Dried Tomato Tapenade Recipe
Step 1: Gather and Prep Your Ingredients
Start by measuring and prepping each ingredient—pit those olives if needed, drain the sun-dried tomatoes, mince the garlic, chop the parsley, and pull out your food processor. This makes everything come together in a snap.
Step 2: Combine in the Food Processor
Add the Kalamata olives, sun-dried tomatoes, minced garlic, capers, fresh parsley, and lemon juice to the bowl of your food processor. Pulse briefly a few times until you’re left with a coarse, chunky mix—avoid over-processing so you keep some texture.
Step 3: Drizzle in Olive Oil
With the food processor running, slowly drizzle in the extra virgin olive oil. This brings the mixture together, making it luscious and easy to spread, while allowing the flavors to meld beautifully. Stop when it’s creamy but still a bit rustic.
Step 4: Season and Adjust
Take a taste and add the freshly cracked black pepper. If you love a hint of heat, now’s the perfect moment to add a little red pepper flakes. Scrape down the sides, give one last quick pulse, and you’re almost there!
Step 5: Chill and Blend Flavors
Scoop the mixture into a bowl and refrigerate for at least 30 minutes. This quick chill helps all the flavors to harmonize and become even more addictive. When you’re ready, give it a quick stir and prepare to dazzle your guests (or just yourself!).
How to Serve Olive Sun-Dried Tomato Tapenade Recipe
Garnishes
A simple sprinkle of chopped fresh parsley is bright and beautiful, but a few extra capers or a thin drizzle of olive oil gives your Olive Sun-Dried Tomato Tapenade Recipe a little extra flair. For a rustic look, add some shaved lemon zest or a few whole olives right on top.
Side Dishes
Serve this tapenade as the shining star of any appetizer platter. It’s fantastic with crostini, crackers, or toasted pita wedges. Or use it to add punchy flavor to grilled chicken, roast fish, or alongside a generous cheese board for contrast.
Creative Ways to Present
Spread your Olive Sun-Dried Tomato Tapenade Recipe onto sandwiches or wraps for an instant upgrade, stir it into cooked pasta for a quick Mediterranean sauce, or dollop it over roasted veggies or grain bowls. A spoonful even elevates scrambled eggs or avocado toast at brunch!
Make Ahead and Storage
Storing Leftovers
Keep any leftover tapenade in an airtight container in the fridge for up to one week. The flavors continue to develop as it sits, making it even tastier over time. Just give it a good stir before serving again.
Freezing
Yes, you can freeze your Olive Sun-Dried Tomato Tapenade Recipe! Portion it into small containers or freezer-friendly bags. When ready to use, thaw overnight in the fridge and stir well to restore its creamy texture.
Reheating
There’s no real need to reheat tapenade since it’s best served chilled or at room temperature. If it has firmed up a bit too much in the fridge, let it sit on the counter for 10–15 minutes, then mix in a splash of olive oil for a freshly-made feel.
FAQs
Can I use green olives instead of Kalamata?
Absolutely! Green olives create a milder, slightly tangier tapenade. You can even try a mix for a punchier, more colorful result.
Is the Olive Sun-Dried Tomato Tapenade Recipe vegan and gluten-free?
Yes! This recipe is naturally vegan, dairy-free, and gluten-free, so it fits beautifully into almost any diet. Just make sure your crackers or breads are gluten-free if serving to those with sensitivities.
How can I make it spicier?
A simple pinch of red pepper flakes or a little chopped chili pepper blended in will bring up the heat and add another layer of excitement to your Olive Sun-Dried Tomato Tapenade Recipe.
Can I make this recipe without a food processor?
Definitely—just finely chop all your ingredients by hand, then mix together with the olive oil and lemon juice. It takes a bit more time but the rustic texture is lovely.
What’s the best way to use leftovers?
Get creative! Spread it on sandwiches, swirl into hummus or creamy dips, spoon onto grilled meats, or even stir a dollop into plain cooked grains for a burst of flavor.
Final Thoughts
The Olive Sun-Dried Tomato Tapenade Recipe brings so much Mediterranean sunshine to your table, you’ll want to make it again and again. Try it once, share it with friends, and don’t be surprised if it becomes your go-to for quick entertaining or weekday meal boosts!
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Olive Sun-Dried Tomato Tapenade Recipe
- Total Time: 10 minutes
- Yield: 1 1/2 cups 1x
- Diet: Vegan
Description
This Olive Sun-Dried Tomato Tapenade is a flavorful Mediterranean spread that’s perfect for appetizers. It’s made with a combination of briny olives, tangy sun-dried tomatoes, and aromatic herbs. This versatile tapenade can be served on crostini, crackers, or used as a topping for grilled dishes.
Ingredients
Ingredients:
- 1 cup pitted Kalamata olives
- 1/2 cup sun-dried tomatoes packed in oil, drained
- 2 cloves garlic, minced
- 2 tablespoons capers, drained
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons lemon juice
- 3 tablespoons extra virgin olive oil
- 1/4 teaspoon black pepper
Instructions
- Combine Ingredients: Place olives, sun-dried tomatoes, garlic, capers, parsley, and lemon juice in a food processor. Pulse until finely chopped.
- Add Olive Oil: With the motor running, slowly drizzle in olive oil until mixture reaches a spreadable consistency.
- Season: Season with black pepper to taste.
- Chill: Transfer to a serving bowl and refrigerate for at least 30 minutes to allow flavors to blend.
- Serve: Serve with crostini, crackers, or as a topping for grilled chicken or fish.
Notes
- For a spicier variation, add a pinch of red pepper flakes.
- This tapenade can be stored in the refrigerator for up to 1 week in an airtight container.
- It can also be used as a sandwich spread or stirred into pasta for a quick sauce.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Appetizer, Spread
- Method: No-Cook, Food Processor
- Cuisine: Mediterranean
Nutrition
- Serving Size: 2 tablespoons
- Calories: 80
- Sugar: 1g
- Sodium: 210mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
