Description
A vibrant and flavorful Olive Tapenade combining sun-dried tomatoes, kalamata and green olives, fresh herbs, and lemon to create a tangy, savory spread perfect for serving with bread, pita, or crackers. This simple no-cook recipe comes together quickly and makes an elegant appetizer or snack.
Ingredients
Tapenade Ingredients
- ½ cup sun-dried tomatoes (not oil packed)
- 1 lemon (juiced and zested)
- 1 garlic clove (smashed)
- 1 cup pitted kalamata olives
- 1 cup pitted green olives
- ¼ cup fresh parsley (chopped)
- ¼ cup fresh basil (chopped)
- ¼ cup olive oil
To Serve
- Sliced bread, pita, or crackers
Instructions
- Soften Sun-Dried Tomatoes: Place the sun-dried tomatoes in a heatproof bowl. Pour boiling water over them until covered, then cover the bowl with a plate and let the tomatoes soak for about 15 minutes to soften thoroughly.
- Prepare Tapenade Base: Drain the softened tomatoes and add them to the bowl of a food processor. Add the lemon juice and zest, smashed garlic, kalamata olives, green olives, chopped parsley, and chopped basil.
- Pulse and Blend: Pulse the food processor 10 to 12 times until the olives and tomatoes are broken down but still chunky. With the machine running, slowly stream in the olive oil until the mixture reaches a coarse pesto-like texture.
- Serve and Store: Transfer the tapenade to a serving bowl and enjoy with sliced bread, pita, or crackers. Store any leftovers in an airtight container in the refrigerator for up to 5 days.
Notes
- Use sun-dried tomatoes that are not oil packed to control the oil content and texture of the tapenade.
- If you don’t have a food processor, you can finely chop all ingredients by hand, though the texture won’t be as smooth.
- The tapenade can be made a few hours in advance to let the flavors meld.
- Adjust the olive oil amount if you prefer a thicker or thinner consistency.
