Sun Dried Tomato and Olive Tapenade

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Sun Dried Tomato and Olive Tapenade

This 3 minute Sun Dried Tomato and Olive Tapenade makes an easy appetizer or snack. Just 6 ingredients. Serve as a dip with bread, crackers, veggies; as a sandwich spread, or as a topping for your favorite protein. Keeps for up to 2 weeks in the fridge. Freezer friendly. A crowd pleaser! (Vegan, Gluten Free).

Prep Time3

Total Time3

Servings:

Author: Bri Beaudoin

Ingredients

1 cup pitted Kalamata olives (see note 1)
⅔ cup sun dried tomatoes (drained from oil, see note 2)
½ cup flat leaf parsley
2 tablespoons fresh lemon juice
1 tablespoon capers (see note 3)
1 clove minced garlic (see note 4)
¼ teaspoon fine sea salt
black pepper to taste

US Customary - Metric

Instructions

Mix: To a food processor, add 1 cup pitted Kalamata olives, ⅔ cup 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 . Pulse until the mixture comes together in a chunky paste, leaving some texture (see note 5). Season with black pepper (to taste) and more salt if needed.

Notes

Olives: For the best flavor and texture, buy whole olives and pit them yourself at home. To pit an olive, gently press down on it with the flat side of your knife. The olive will split open and you can pull out the pit with your fingers.
Sun Dried Tomatoes: Scoop the sun dried tomatoes out of the oil with a fork and shake off excess oil. You can spread the sun dried tomatoes out on a paper towel to remove even more oil (but I don't usually bother!). If substituting dry-packed sun dried tomatoes (not in oil)—make sure to rehydrate them before using.
Capers: Scoop capers out of brine before using. If you're substituting capers packed in salt (not brine), make sure you rinse at least a few times to remove the salt before using.
Garlic: Mince or finely grate your garlic before adding it to the food processor, so that it gets evenly distributed throughout. If you add a whole clove of garlic directly to the food processor, the garlic won't get chopped as finely (leaving chunks).
Texture: Pulse the tapenade until the mixture is a chunky paste that still has some texture and visible flecks of parsley—not a smooth puree.
Yield: About 1½ cups. Assumes 3 tablespoons per serving, but adjust to suit your needs.
Storage Tips: Refrigerated in airtight container for 1 to 2 weeks. Or freeze (in freezer bag, freezer-safe container, or ice cube tray with lid) for up to 3 months. If frozen, defrost in fridge overnight. The parsley will lose some of it's vibrant green color the longer it's stored, so stir in a bit more freshly chopped parsley before serving.

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