Name: Olive Sun-Dried Tomato Tapenade Recipe
Prep time: 10 min
Total time: 10 min
Cuisine: Mediterranean
Ingredients: 1 cup pitted Kalamata olives; ½ cup sun-dried tomatoes packed in oil, drained; 2 tablespoons capers, drained; 2 cloves garlic, minced; 2 tablespoons fresh lemon juice; 2 tablespoons olive oil; 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme); ¼ teaspoon black pepper

Description

This Olive Sun-Dried Tomato Tapenade is a vibrant and flavorful Mediterranean appetizer perfect for spreading on toasted baguette slices, crackers, or sandwiches. Made with Kalamata olives, sun-dried tomatoes, capers, garlic, and fresh herbs, this easy no-cook recipe combines tangy, salty, and savory elements that meld beautifully when refrigerated. It’s a quick and healthy vegan spread that adds a gourmet touch to any gathering or snack time.

Ingredients

Scale

Tapenade Ingredients

1 cup pitted Kalamata olives
½ cup sun-dried tomatoes packed in oil, drained
2 tablespoons capers, drained
2 cloves garlic, minced
2 tablespoons fresh lemon juice
2 tablespoons olive oil
1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
¼ teaspoon black pepper

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Instructions

Prepare Ingredients: Gather all ingredients including the pitted Kalamata olives, drained sun-dried tomatoes, drained capers, minced garlic, fresh lemon juice, olive oil, thyme leaves, and black pepper to ensure a smooth preparation process.
Combine in Food Processor: Place the Kalamata olives, sun-dried tomatoes, capers, and garlic into a food processor. Pulse several times until the mixture is roughly chopped to maintain some texture.
Add Remaining Ingredients: Add the lemon juice, olive oil, fresh or dried thyme, and black pepper to the food processor. Process the ingredients until finely chopped but with a slightly chunky consistency for texture.
Adjust Mixture: Scrape down the sides of the food processor bowl as needed to ensure all ingredients blend evenly. Taste the tapenade and adjust seasoning with more lemon juice, pepper, or capers if desired.
Chill to Meld Flavors: Transfer the tapenade into a serving bowl, cover, and refrigerate for at least 30 minutes to let the flavors fully develop and meld together.
Serve and Enjoy: Serve chilled or at room temperature with toasted baguette slices, crackers, or as a savory spread in sandwiches for a delicious Mediterranean appetizer.

Notes

For a milder flavor, try using a mix of Kalamata and green olives.
To add an extra layer of umami, incorporate a small amount of anchovy paste.
Store leftover tapenade in an airtight container in the refrigerator for up to one week to maintain freshness.