Sun-Dried Tomato & Olive Tapenade

Sun-Dried Tomato & Olive Tapenade

FAQ

Chef’s Tips

• Don’t over-process the olives, you want texture, not paste.
• Hand-mixing at the end gives you that rustic, “someone definitely made this at home” feel.
• Use good quality olive oil here… it really carries the flavour.
• If your sun-dried tomatoes are oil-packed, drain them well so the tapenade doesn’t get greasy.
• The flavour deepens after a day in the fridge, this is one of those “better tomorrow” spreads.

Rustic Sun-Dried Tomato & Olive Tapenade

Wife with the Knife

Salty kalamata olives, sweet sun-dried tomatoes, briny capers, and fresh parsley all get chopped up into a bold, punchy spread that basically upgrades anything it touches. Spoon it onto crusty bread, serve it with cheese, or grilled meats and veggies.

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Prep Time 15 minutes mins

Chill Time 15 minutes mins

Total Time 30 minutes mins

Course Appetizer, Charcuterie, starter

Cuisine Mediterranean

Servings 2 cups

Equipment

• Food Processor

Ingredients

  

• 1-2 cloves garlic
• 1½ cups kalamata olives pitted
• ½ cup sun-dried tomatoes Drain if oil-packed.
• 2 tbsp capers
• 2-3 tbsp flat-leaf parsley
• ⅓ to ½ cup olive oil
• White pepper to taste

Instructions

 

• Add garlic to a food processor and pulse until finely minced.
• Add olives and pulse until finely chopped but still textured (not a paste). Remove and set aside.
• Roughly chop sun-dried tomatoes, if needed.
• Add tomatoes to the processor and blend until finely chopped.
• Add capers and parsley, then pulse a few times to combine.
• Return olives to the mixture. Either pulse briefly to combine or mix by hand for a chunkier, rustic texture.
• Slowly add olive oil until you reach your preferred consistency.
• Season with white pepper and adjust to taste.
• Chill for 15 at least minutes in the fridge.
• Serve with bread, grazing boards, grilled meats or veggies.
• Enjoy!

Notes

• This tapenade gets better after a few hours in the fridge as the flavours meld.
• For a slightly sweeter balance, you can add a few extra sun-dried tomatoes.
• If you like a sharper bite, increase the capers slightly.
• Texture is totally personal here, chunky or smooth both work.

 

Storage

• Store in an airtight jar or container in the fridge.
• Always top with a thin layer of olive oil to help preserve freshness and prevent oxidation.
• Best flavour is within 5–7 days, but it will keep up to 10 days if kept very cold and handled with clean utensils.

Freezing (optional)

• Freeze in small portions (ice cube trays work great).
• Keeps well for up to 2–3 months.
• Thaw in the fridge overnight and stir before serving.

 

 

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Keyword Easy Appetizer, Mediteranean Appetizer, Olive Dip, Olive Tapenade, Savoury Spread, Sun-dried tomato, Sun-dried tomato spread, Tapenade

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