Creamy Sun-Dried Tomato and Olive Tapenade
Tangy, salty, and utterly addictive, this creamy tapenade bursts with the flavors of the Mediterranean. Sun-dried tomatoes, Kalamata olives, and capers provide the salty base, while fresh parsley and basil bring a vibrant herbaceousness. A splash of lemon juice brightens everything up, while a rich drizzle of olive oil ties it all together. Serve this tapenade with crackers, bread, or vegetables, or use it as a flavorful spread for sandwiches and wraps. It's the perfect way to add a touch of the Mediterranean to your next meal.
The origins of tapenade are shrouded in mystery, but it is believed to have originated in the Provence region of France. The name "tapenade" comes from the Provençal word "tapeno," which means "caper." Traditionally, tapenade was made with a combination of capers, olives, and anchovies. However, over time, many variations have emerged, including this creamy version that uses sun-dried tomatoes instead of anchovies. This recipe is a modern take on the classic tapenade. It is made with a combination of sun-dried tomatoes, Kalamata olives, capers, fresh parsley and basil, olive oil, lemon juice, salt, and pepper. The sun-dried tomatoes provide a tangy, salty base, while the olives and capers add a briny, savory flavor. The fresh herbs bring a vibrant herbaceousness, while the lemon juice brightens everything up. A drizzle of olive oil ties it all together, creating a creamy, flavorful spread that is perfect for serving with crackers, bread, or vegetables.
Creamy Sun-Dried Tomato and Olive Tapenade Creamy Sun-Dried Tomato and Olive Tapenade Creamy Sun-Dried Tomato and Olive Tapenade Creamy Sun-Dried Tomato and Olive Tapenade
Prep time: 10 | Cook time: 0 | Serves: 4
Ingredients
  • 1 cup sun-dried tomatoes (oil-packed)
  • 1/2 cup pitted Kalamata olives
  • 1/4 cup capers, rinsed and drained
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup fresh basil, chopped
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
Instructions
  1. Drain the sun-dried tomatoes and pat them dry with paper towels.
  2. Place the sun-dried tomatoes, olives, capers, parsley, basil, olive oil, lemon juice, salt, and pepper in a food processor.
  3. Pulse until the mixture is finely chopped and well combined.
  4. Transfer the tapenade to a bowl and serve immediately, or store in the refrigerator for later use.
Why It Works
  • The combination of sun-dried tomatoes, olives, and capers provides a salty, savory base for the tapenade.
  • The fresh parsley and basil add a vibrant herbaceousness to the tapenade.
  • The lemon juice brightens everything up and adds a touch of acidity.
  • The olive oil ties everything together, creating a creamy, flavorful spread.
  • This tapenade is a versatile condiment that can be used in a variety of ways.