Description
This vibrant Olive Sun-Dried Tomato Tapenade is a flavorful Mediterranean appetizer featuring a blend of briny Kalamata olives, rich sun-dried tomatoes, and tangy capers, enhanced with fresh herbs and garlic. Perfect as a spread on toasted baguette slices or crackers, this no-cook recipe is easy to prepare and bursting with savory umami notes.
Ingredients
Scale
Tapenade Ingredients
- 1 cup pitted Kalamata olives
- ½ cup sun-dried tomatoes packed in oil, drained
- 2 tablespoons capers, drained
- 2 cloves garlic, minced
- 2 tablespoons fresh lemon juice
- 2 tablespoons olive oil
- 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
- ¼ teaspoon black pepper
Instructions
- Combine Ingredients: In a food processor, combine the Kalamata olives, sun-dried tomatoes, capers, and minced garlic. Pulse a few times to roughly chop the ingredients.
- Add Liquids & Seasoning: Add the fresh lemon juice, olive oil, thyme, and black pepper to the food processor. Process until the mixture is finely chopped but still retains some texture, scraping down the sides as needed to ensure even blending.
- Adjust & Chill: Taste the tapenade and adjust seasoning if desired. Transfer the mixture to a serving bowl and refrigerate for at least 30 minutes to allow the flavors to meld together.
- Serve: Serve chilled or at room temperature with toasted baguette slices, crackers, or use as a flavorful spread in sandwiches.
Notes
- For a milder flavor, mix Kalamata olives with green olives.
- Add a small amount of anchovy paste for extra umami flavor.
- Store leftovers in an airtight container in the refrigerator for up to one week.
