This easy tapenade brings together zesty olives and flavorful sun-dried tomatoes for a tasty spread. It’s perfect for dipping or topping your favorite snacks!
Making tapenade is super quick. Just toss everything in a blender and blend away! I like serving it with crunchy bread, and everyone always asks for more. Yum!
Key Ingredients & Substitutions
Mixed Olives: I recommend using a blend of black and green olives for a balanced flavor. If you have a favorite type, like Kalamata or Castelvetrano, feel free to use those. Just avoid olives in brine; they can be too salty.
Sun-Dried Tomatoes: Using sun-dried tomatoes that are not packed in oil is best for this recipe. They give a concentrated flavor. If you can only find oil-packed tomatoes, just drain them well and adjust the olive oil amount.
Garlic: Fresh garlic adds a nice kick. If you’re short on garlic, you could use garlic powder as a substitute, but the flavor won’t be as strong. Use about 1/4 teaspoon instead.
Capers: They add a briny taste that complements the olives. If you don’t have capers, you can use chopped pickles or even a splash of vinegar for a sour note, though the flavor will change slightly.
Fresh Parsley: I love the brightness parsley brings. If you don’t have parsley, you could try using fresh basil for a different twist.
How Do I Get the Right Texture for Tapenade?
Getting the texture right is key to a great tapenade! You want it to be chunky enough that you can still see the individual ingredients. Here’s how to achieve that:
- Start by chopping the olives and sun-dried tomatoes with a knife before combining them. This helps control the size of the pieces.
- If you use a food processor, pulse it gently instead of blending nonstop. This will give you that nice texture.
- Before serving, let the tapenade sit for at least 30 minutes. This allows all the flavors to mingle and develop, making the tapenade even tastier!
Easy Olive and Sun-Dried Tomato Tapenade
Ingredients:
- 1 cup mixed olives (black and green), pitted and roughly chopped
- 1/2 cup sun-dried tomatoes (not in oil), chopped
- 2 cloves garlic, minced
- 2 tablespoons capers, drained
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon lemon juice
- Freshly ground black pepper, to taste
- Optional: crusty bread slices, for serving
Time Needed:
This delightful tapenade requires about 10 minutes of preparation time. After that, allow it to rest for at least 30 minutes to let all the flavors come together. So, in total, you’ll need about 40 minutes before it’s ready to serve!
Instructions:
1. Combine the Ingredients:
In a medium bowl, mix together the chopped olives, sun-dried tomatoes, minced garlic, and capers. These salty and tangy flavors create a wonderful base for your tapenade.
2. Add Fresh Ingredients:
Next, add the chopped parsley, olive oil, and lemon juice to the bowl. These ingredients will refresh the mix and balance the rich flavors of the olives and tomatoes.
3. Mix It Up:
Stir everything together until it’s well combined. You want it to remain slightly chunky for a nice texture, but if you prefer it smoother, you can pulse it briefly in a food processor.
4. Season to Taste:
Season your tapenade with freshly ground black pepper. You won’t need extra salt since the olives and capers are already salty enough!
5. Let It Rest:
For the best flavor, let your tapenade sit for at least 30 minutes. This resting time allows the ingredients to mingle and develop a delicious taste.
6. Serve and Enjoy:
When you’re ready to enjoy, serve the tapenade spread generously over slices of crusty bread. It also makes a fantastic dip for crackers and fresh veggies. Enjoy this vibrant, savory treat as a simple appetizer or snack!
FAQ for Easy Olive and Sun-Dried Tomato Tapenade
Can I Use Different Types of Olives?
Absolutely! You can use any type of olives you prefer, such as Kalamata, green olives, or even a mix. Just make sure they’re pitted and roughly chopped for the best flavor and texture.
What Can I Substitute for Sun-Dried Tomatoes?
If you don’t have sun-dried tomatoes, you can use roasted red peppers for a different flavor, or simply incorporate additional chopped olives. However, this will alter the flavor profile slightly, so keep that in mind.
How Long Will Leftovers Keep?
Leftover tapenade can be stored in an airtight container in the fridge for up to 5 days. Just give it a good stir before serving again, as the flavors may settle.
Can I Make This Tapenade Vegan?
You’re in luck! This tapenade is already vegan! It’s full of plant-based ingredients, making it a great choice for various diets.
