Green Olive Tapenade with Sun-Dried Tomatoes
This tapenade is a versatile and flavorful condiment that can be used as a spread, dip, or marinade. The combination of briny olives, sweet sun-dried tomatoes, and herbaceous capers creates a complex and addictive flavor profile. It's also incredibly easy to make, requiring only a few minutes of hands-on time.
Tapenade is a traditional Provençal dish that is typically made with black olives, capers, and anchovies. However, this recipe uses green olives instead of black olives, and sun-dried tomatoes instead of anchovies. This gives the tapenade a lighter, brighter flavor that is perfect for summer. I first developed this recipe a few years ago when I was looking for a way to use up some leftover green olives and sun-dried tomatoes. I was so pleased with the results that I've been making it ever since.
Green Olive Tapenade with Sun-Dried Tomatoes Green Olive Tapenade with Sun-Dried Tomatoes Green Olive Tapenade with Sun-Dried Tomatoes Green Olive Tapenade with Sun-Dried Tomatoes
Prep time: 10 | Cook time: 0 | Serves: 4
Ingredients
  • 1 cup green olives, pitted
  • 1/2 cup sun-dried tomatoes, packed in oil, drained
  • 1/4 cup olive oil
  • 2 tablespoons capers, drained
  • 2 tablespoons chopped fresh parsley
  • 1 clove garlic, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
Instructions
  1. Combine all ingredients in a food processor or blender and pulse until smooth.
  2. Transfer to a bowl and serve immediately or refrigerate for later use.
Why It Works
  • The combination of green olives, sun-dried tomatoes, and capers creates a complex and flavorful tapenade.
  • The use of olive oil helps to emulsify the tapenade and give it a smooth, creamy texture.
  • The addition of fresh parsley adds a touch of brightness and acidity to the tapenade.
  • The tapenade can be made ahead of time and refrigerated for later use.