Olive Tapenade
User Reviews
4.8
Olive Tapenade
Description
Olive Tapenade combines pitted Kalamata olives, sun-dried tomatoes preserved in oil, chopped parsley, garlic cloves, capers, sun-dried tomato oil, freshly squeezed lemon juice, and black pepper into a rustic puree. A food processor blends these ingredients to a preferred texture, ranging from chunky to smoother. The inclusion of sun-dried tomato oil adds richness and depth to the spread.
The tapenade offers briny, tangy, and herbaceous flavors with a hint of garlic pungency, balanced by the citrus brightness from lemon juice. The coarse puree texture provides an enjoyable contrast when spread on toasted bread or served as a dip.
Serve the tapenade immediately over crostini, crackers, or use it as an accompaniment to meats and salads. Its vibrant Mediterranean flavors add interest and complexity to simple dishes.
Variations include adding anchovy fillets or paste to deepen the savory note. Texture can be adjusted by pulsing more or less in the processor. The recipe yields about 1.5 cups, suitable for sharing or refrigeration. If oil from the sun-dried tomatoes is insufficient, extra virgin olive oil can be substituted. Stored in an airtight container in the fridge, tapenade flavors intensify for up to one week.
Ingredients
- 1 cup kalamata olives pitted
- ¼ cup tomatoes in oil) reserve oil, sun dried
- ¼ cup parsley chopped
- 5 cloves garlic
- 1 tablespoon capers
- 2 tablespoons tomato oil sun dried
- 2 tablespoons lemon juice freshly squeezed
- ½ teaspoon black pepper or to taste
Instructions
- Assemble your ingredients, ensuring the Kalamata olives, sun-dried tomatoes, chopped parsley, garlic cloves, and capers are at hand. Reserve the sun-dried tomato oil for use in the blending process.
- Place all ingredients, including the sun-dried tomato oil and freshly squeezed lemon juice, into a food processor. Pulse until the mixture forms a coarse puree, adjusting to your preferred texture.
- This olive tapenade serves beautifully over crostini, as a standalone dip, or as a zesty condiment to elevate your dishes. Enjoy immediately or store for future use.
Notes
- Incorporate anchovy fillets or paste to add savory depth if desired.
- Adjust processing time to achieve preferred texture, ranging from chunky to smooth.
- The recipe yields approximately 1.5 cups, suitable for immediate use or refrigeration.
- If sun-dried tomatoes lack sufficient oil, substitute with extra virgin olive oil to maintain consistency.
- Store tapenade in an airtight container in the fridge for up to one week; flavors improve with time.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 46 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 46kcal | 2% |
| Carbohydrates | 5g | 2% |
| Protein | 1g | 2% |
| Fat | 3g | 5% |
| Saturated Fat | 0.4g | 2% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Sodium | 306mg | 13% |
| Potassium | 207mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 304IU | 6% |
| Vitamin C | 10mg | 11% |
| Calcium | 21mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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