The Best Olive Tapenade Recipe
Imagine a condiment that has the power to instantly elevate any dish. My Olive Tapenade fits the bill perfectly. This Mediterranean marvel isn’t just about mixing a handful of ingredients, it’s about bringing together the bold and briny flavors of Kalamata olives, the tangy sweetness of sun-dried tomatoes, and the delightful zing of capers, all in a symphony of taste that’s bound to turn heads and tantalize tastebuds. And the best part? It’s all ready in under 5 minutes! Whether you’re hosting an impromptu dinner party or looking for the perfect spread for your lunchtime sandwich, this Olive Tapenade will become your go-to. With the powerful kick of garlic, fresh parsley, and a hint of freshly squeezed lemon juice, every spoonful of this tapenade is a mini adventure to the sun-kissed coasts of the Mediterranean.
Kalamata Olives: The star of this tapenade, these olives give the dish its briny, slightly sweet flavor and rich, purple color. You could substitute other black olives if you prefer, but Kalamata olives are traditionally used in tapenade for their unique flavor. Sun-Dried Tomatoes: They add a sweet and tangy depth to the tapenade. You could use fresh tomatoes, but the concentrated flavor of sun-dried tomatoes is hard to beat. Don’t throw out the oil, we’re going to use that as well. Parsley: It gives a fresh, bright flavor that balances the richness of the olives and tomatoes. Fresh basil could also be used for a different twist. Garlic: It contributes a sharp, aromatic component that’s essential in a tapenade. If you find raw garlic too strong, you could use roasted garlic for a milder, sweeter flavor. Capers: They give a punch of tangy, salty flavor that complements the olives beautifully. If you don’t have capers on hand, a pinch of sea salt could help bring out the flavors. Lemon Juice: This brightens up the flavors and adds a little tang. You could substitute it with another acid like white wine vinegar if needed. Pepper: It adds a little heat and depth to the tapenade. Feel free to adjust the amount to your taste.
First off, you’re going to love how simple this is. All you need is a food processor and a few ingredients. But don’t let the simplicity fool you; the flavors are anything but basic. Once all your ingredients are prepped and ready, you’ll want to place them all in your food processor. es, it’s that simple! Toss them all in there. Olives, tomatoes, parsley, garlic, capers, oil, lemon juice, and pepper. Just pulse everything together until you get the texture you like. Some prefer a coarser tapenade, others like it a bit smoother. Remember, there’s no right or wrong here – it’s all about your preference. That’s it! Your olive tapenade is ready to serve. This flavorful concoction is amazing spread over a piece of toasted crostini, but you can also use it as a dip or a condiment.
Storage
Store your Olive Tapenade in an airtight container in the refrigerator. It will keep well for up to a week. The olive oil might solidify a bit when chilled, but it will loosen up again at room temperature, so just give it a good stir before serving.
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Recipe originally published August 2011. Updated with new photos and video.
