Description
A bold, briny, and savory olive sun-dried tomato tapenade made with kalamata olives, tender sun-dried tomatoes, capers, garlic, basil, lemon juice, and olive oil. This quick no-cook spread is perfect for toast, crackers, sandwiches, and snack boards.
Ingredients
Scale
- 1 1/2 cups pitted kalamata olives
- 1/2 cup sun-dried tomatoes, drained if packed in oil
- 1 tablespoon capers, drained
- 1 small clove garlic, peeled
- 2 tablespoons fresh basil, chopped
- 1 tablespoon lemon juice, freshly squeezed
- 2 tablespoons olive oil
- 1/4 teaspoon black pepper
- 1/8 teaspoon red pepper flakes, optional
Instructions
- If serving with warm toast, preheat your oven or toaster.
- Add the kalamata olives, sun-dried tomatoes, capers, garlic, fresh basil, lemon juice, olive oil, black pepper, and optional red pepper flakes to a food processor.
- Set out a small serving bowl and a spatula.
- Pulse the mixture several times until it becomes a coarse, spreadable texture, scraping down the sides as needed.
- Taste and adjust the texture with an extra small splash of olive oil if needed. Pulse once or twice more if you want it slightly finer.
- Spoon the tapenade into the serving bowl and let it rest for 15 minutes so the flavors can settle.
- Serve with toasted bread, crackers, sliced cucumbers, or crunchy vegetables.
Notes
- Do not add extra salt until tasting, since the olives and capers are naturally salty.
- For the best texture, pulse the mixture instead of blending it completely smooth.
- The flavor gets even better after a short chill in the refrigerator.
- Store leftovers in an airtight container in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 90
- Sugar: 1 g
- Sodium: 320 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 0 mg
Keywords: olive tapenade, sun-dried tomato spread, Mediterranean appetizer, vegan dip, no-cook appetizer