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
