If you’re craving a flavorful Mediterranean appetizer that just bursts with briny, savory goodness, this Olive Sun-Dried Tomato Tapenade Recipe will win your heart from the very first bite. Imagine plump Kalamata olives and rich sun-dried tomatoes blitzed together with capers, garlic, and a zesty splash of lemon juice—the result is positively addictive. It only takes minutes to whip up, yet the layers of flavor make every occasion feel a little more special. This tapenade is as gorgeous to look at as it is to eat, making it the perfect centerpiece for gatherings, picnics, or even cozy nights in!
Ingredients You’ll Need
One of the best things about the Olive Sun-Dried Tomato Tapenade Recipe is its simplicity—every ingredient serves a purpose, coming together to create bright, bold flavors and a rustic, chunky texture you’ll love. Here’s what you’ll need, plus a quick tip for each ingredient!
- Kalamata olives: These give the tapenade its signature briny flavor and deep purple color; make sure they’re pitted for easy blending.
- Sun-dried tomatoes (packed in oil): Choose oil-packed tomatoes for a richer, silkier texture—drain them well so the tapenade isn’t oily.
- Capers: Tiny but mighty, capers bring a punchy tang and classic Mediterranean zest.
- Garlic: Fresh cloves add that irresistible layer of sharpness—don’t skip them!
- Fresh parsley: For color and a bright, herbal finish that really lifts the richness of the olives.
- Extra-virgin olive oil: The finishing touch that brings everything together; always use the best quality you can find.
- Lemon juice: A splash of citrus keeps the flavors vibrant and perfectly balanced.
- Dried oregano: Adds a subtle earthiness that feels authentically Mediterranean.
- Salt and black pepper: Season to taste right at the end—it brings all the flavors into sharp, delicious focus.
How to Make Olive Sun-Dried Tomato Tapenade Recipe
Step 1: Gather Your Ingredients
Before starting, get all your ingredients measured and ready. This ensures the process is quick and smooth, and it also lets you double-check that you have everything needed for the Olive Sun-Dried Tomato Tapenade Recipe—trust me, this makes a difference!
Step 2: Add Everything to the Food Processor
Place the Kalamata olives, drained sun-dried tomatoes, capers, peeled garlic, fresh parsley, olive oil, lemon juice, and dried oregano into your food processor bowl. Each ingredient is about to play a starring role in the tapenade’s distinctive burst of flavors.
Step 3: Pulse to Desired Texture
Pulse everything together until the mixture is finely chopped but still has some texture—you want a rustic feel, not a purée. Stop and scrape the sides if needed to get an even blend; the tapenade should look chunky and vibrant.
Step 4: Taste and Season
Give your tapenade a taste test, then add salt and freshly ground black pepper as needed. If you’d like a touch of heat, sprinkle in a pinch of crushed red pepper flakes here. Blend again briefly to combine.
Step 5: Chill and Serve
Transfer the mixture into a bowl, cover, and refrigerate for at least 30 minutes. This brief chill allows the flavors in your Olive Sun-Dried Tomato Tapenade Recipe to meld into something truly special. Bring to room temperature before serving with your favorite crackers or crostini.
How to Serve Olive Sun-Dried Tomato Tapenade Recipe
Garnishes
For a stunning finish, scatter a few fresh parsley leaves or a drizzle of extra-virgin olive oil over the top before serving. You can also sprinkle a few extra chopped olives or chopped sun-dried tomatoes for added flair—the colors really pop!
Side Dishes
This Olive Sun-Dried Tomato Tapenade Recipe pairs beautifully with crispy crostini, crackers, or fresh baguette slices. For a heartier spread, offer it alongside hummus, grilled vegetables, or creamy cheeses on a Mediterranean-inspired platter.
Creative Ways to Present
Try spooning a little tapenade over roasted chicken or grilled fish, or spread it onto sandwiches and wraps to turn everyday lunches into gourmet treats. For an unexpected twist, use it as a pizza topping or swirl a dollop into warm pasta for a quick flavor boost.
Make Ahead and Storage
Storing Leftovers
Store any leftover Olive Sun-Dried Tomato Tapenade Recipe in an airtight container in the fridge. It tastes even better after a day or two, as the flavors deepen and mingle, and it will keep for up to five days.
Freezing
While the tapenade is definitely best when fresh, you can freeze it if you like. Spoon it into small airtight containers, cover with a thin layer of olive oil, and freeze for up to one month. Thaw overnight in the refrigerator.
Reheating
This is a no-cook spread, so there’s no need to reheat. Simply let it sit on the counter for 15–20 minutes before serving to bring out all its best flavors and aromas.
FAQs
Can I use green olives instead of Kalamata?
Absolutely! Green olives will give the tapenade a different, slightly milder flavor. Try a mix of green and black olives for a delightful medley of tastes and colors.
Is this Olive Sun-Dried Tomato Tapenade Recipe vegan and gluten-free?
Yes, this recipe is naturally vegan and gluten-free, making it perfect for sharing with a variety of guests. Just be sure to serve it with gluten-free crackers if needed.
How long does the tapenade last in the refrigerator?
Stored properly in an airtight container, the Olive Sun-Dried Tomato Tapenade Recipe will stay fresh for up to five days. The flavors often become even more pronounced after a day of chilling!
Can I make this without a food processor?
If you don’t have a food processor, you can finely chop all the ingredients by hand with a sharp knife. It takes a little more time, but the extra rustic texture is lovely!
What’s the best way to use leftover tapenade?
Leftover tapenade is perfect swirled into scrambled eggs, layered in grilled cheese sandwiches, or served as a topping for baked potatoes. You’ll find endless ways to enjoy every last bite.
Final Thoughts
If you haven’t tried this Olive Sun-Dried Tomato Tapenade Recipe yet, you’re in for a true treat. It’s incredibly simple, wildly flavorful, and sure to become a staple at any gathering. Grab some good bread or crackers, dive in, and savor every bite—I promise you’ll want to make it again and again!
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Olive Sun-Dried Tomato Tapenade Recipe
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes (plus chilling time)
- Yield: 1 ½ cups (about 8 servings)
- Category: Appetizer
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Vegan
Description
Enjoy the robust flavors of the Mediterranean with this Olive Sun-Dried Tomato Tapenade recipe. A zesty blend of Kalamata olives, sun-dried tomatoes, and capers, this vegan dip is perfect for spreading on crackers or as a topping for grilled dishes.
Ingredients
Kalamata Olives:
1 cup pitted
Sun-Dried Tomatoes:
½ cup packed in oil (drained)
Capers:
2 tablespoons (rinsed)
Garlic:
2 cloves (peeled)
Parsley:
2 tablespoons fresh (chopped)
Extra-Virgin Olive Oil:
2 tablespoons
Lemon Juice:
1 tablespoon
Dried Oregano:
½ teaspoon
Salt and Black Pepper:
to taste
Instructions
- Combine Ingredients: In a food processor, mix olives, sun-dried tomatoes, capers, garlic, parsley, olive oil, lemon juice, and oregano until finely chopped.
- Season: Add salt and pepper to taste. Transfer to a bowl, cover, and refrigerate for at least 30 minutes.
- Serve: Serve at room temperature with crackers, crostini, or as a sandwich spread.
Notes
- For a spicier version, add a pinch of crushed red pepper flakes.
- This tapenade can be made up to 5 days ahead and stored in the refrigerator.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 80
- Sugar: 1 g
- Sodium: 330 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 0 mg
