This easy tapenade brings together tasty olives and sun-dried tomatoes for a spread that’s bursting with flavor! It’s perfect on bread, crackers, or even as a topping for grilled chicken.
Making this dish is a breeze! Just blend the ingredients, and voilà! I love serving it at parties; it’s always a hit, and people can’t believe it took just minutes to make! 🎉
Key Ingredients & Substitutions
Sun Dried Tomatoes: I usually go for oil-packed sun dried tomatoes as they add richness and flavor. If you’re looking for a lower-fat option, you can use dry sun dried tomatoes; just soak them in warm water for about 30 minutes before using.
Olives: A mix of Kalamata and green olives gives a nice balance of flavors. If you’re not a fan of green olives, black olives like Ligurian or even Gaeta can be used. Don’t hesitate to experiment with different types for your favorite taste!
Garlic: Fresh garlic is best for that sharp taste! If you only have garlic powder, you can use 1/8 teaspoon instead, but fresh really does take this tapenade to the next level.
Capers: These add a briny kick. If you don’t have them, you could use a bit of pickle relish or a splash of vinegar for tang without the added texture.
How Do You Achieve the Perfect Tapenade Texture?
The right texture is key for a delightful tapenade. Want a smooth spread? Use a food processor! Here’s how to master it:
- Start by coarsely chopping the sun dried tomatoes and olives. This keeps some chunkiness in the mix.
- Optionally, add everything (except the parsley) to the food processor. Pulse only a few times for a rough chop, not creating a puree. You want some pieces left!
- Mix in the parsley by hand to maintain its vibrant look and flavor.
Remember, letting your tapenade rest allows those flavors to blend beautifully, so don’t skip that step!
Easy Olive and Sun Dried Tomato Tapenade
Ingredients You’ll Need:
- 1 cup sun dried tomatoes (oil-packed, drained)
- 1 cup mixed olives (pitted; a combination of Kalamata and green olives works great)
- 2 cloves garlic
- 2 tablespoons capers, drained
- 2 tablespoons fresh lemon juice
- 1/4 cup fresh parsley, chopped
- 2 tablespoons olive oil (plus more if needed)
- Freshly ground black pepper, to taste
- Optional: red pepper flakes for a little heat
How Much Time Will You Need?
This delicious tapenade takes about 10 minutes to prepare, plus an additional 15 minutes for resting to let the flavors meld together. Perfect for a quick appetizer or snack!
Step-by-Step Instructions:
1. Prepare Your Ingredients:
Start by coarsely chopping the sun dried tomatoes and olives. If you like a smoother texture, you can pulse them briefly in a food processor. This gives the tapenade a nice consistency without turning it into a paste!
2. Add Garlic and Combine:
Mince the garlic cloves finely or toss them into the food processor along with the tomatoes and olives. Combine these ingredients in a large mixing bowl.
3. Mix in Other Ingredients:
Now, add the capers, chopped parsley, lemon juice, and olive oil to the bowl. Season with freshly ground black pepper. Stir everything well to combine—it’s starting to look delicious!
4. Taste and Adjust:
Give your tapenade a taste! If it needs a little more zing, add more lemon juice or a bit more pepper. If you enjoy a little spice, sprinkle in some red pepper flakes. Mix again and adjust to your liking.
5. Let It Rest:
Cover your tapenade and let it rest for at least 15 minutes. This step is crucial as it allows all the flavors to blend beautifully!
6. Serve and Enjoy:
Finally, it’s time to dig in! Serve your tapenade spread on fresh baguette slices or crackers. It also makes a fantastic topping for grilled fish or chicken. Enjoy your fresh, tangy, and savory creation!
FAQ for Easy Olive and Sun Dried Tomato Tapenade
Can I Use Dried Sun Dried Tomatoes Instead of Oil-Packed?
Yes, you can! If using dried sun dried tomatoes, make sure to soak them in warm water for about 30 minutes to rehydrate them. Drain well before using in the recipe. This will help achieve a similar texture and flavor.
What if I Don’t Like Olives?
No problem! If olives aren’t your thing, you can substitute them with chopped artichokes or roasted red peppers for a tasty variation. Just adjust the seasoning to match your flavor preferences!
How Should I Store Leftovers?
Store any leftover tapenade in an airtight container in the refrigerator for up to 3 days. To enjoy it again, just give it a good stir before serving. You might want to drizzle in a little olive oil if it thickens up.
Can I Make This Tapenade in Advance?
Absolutely! This tapenade benefits from sitting for a few hours or even overnight, allowing the flavors to meld together beautifully. Just make sure to keep it refrigerated until you’re ready to serve!
