Olive Tapenade
User Reviews
5
Olive Tapenade
Description
To prepare this Olive Tapenade, a food processor combines mixed pitted Kalamata and green olives with oil-packed sun-dried tomatoes, capers, garlic, lemon juice, and extra virgin olive oil. These ingredients are pulsed together until the texture becomes coarse and chunky, preserving bits of olive and tomato for bite and flavor bursts. Fresh basil or parsley is added last and pulsed briefly to incorporate herbaceous freshness without overprocessing.
The tapenade features savory briny notes from olives and capers, a hint of brightness from lemon, and the richness of olive oil, balanced by the slight sweetness of sun-dried tomatoes and pungency from garlic. The coarse texture maintains a pleasant mouthfeel, suitable for spreading on toasted bread, serving alongside cheese, or using as a flavorful garnish.
Leftover tapenade keeps well stored in an airtight container in the refrigerator for up to four days, retaining its flavors and texture.
Ingredients
- 1½ cups olive mix of kalamata and green olives, pitted
- 4 sun-dried tomatoes oil-packed
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon capers
- ½ tablespoon lemon juice fresh
- 1 garlic clove
- ⅓ cup basil or parsley, fresh
Instructions
- In a small food processor, combine the olives, sun-dried tomatoes, olive oil, capers, lemon juice, and garlic.
- Pulse until combined but still chunky. Add the fresh herbs and pulse again.
Notes
- Store leftover tapenade in an airtight container in the refrigerator and consume within four days for best quality.
User Reviews
Overall Rating
5
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