Rustic Sun-Dried Tomato & Olive Tapenade
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.
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.
- 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.
- 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.
Tried this recipe?
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Mention @thewifewiththeknife or tag #wifewiththeknife