Mediterranean
Olive and Sun-Dried Tomato Tapenade
Rich Mediterranean spread of olives, sun-dried tomatoes, capers, and herbs—elegant and intensely flavored
dipeasyMediterranean
Prep15 min0Total15 minServes12Temproom temperature
✓ vegan✓ vegetarian✓ gluten-free✓ dairy-free
Recipe
Ingredients
- 1 cupkalamata olives(pitted)
- 0.5 cupgreen olives(pitted, such as Castelvetrano)
- 0.5 cupsun-dried tomatoes(oil-packed, drained)
- 2 tbspcapers(drained)
- 2 clovesgarlic
- 2 tbspfresh basil(or 1 tsp dried)
- 1 tbspfresh thyme(or 0.5 tsp dried)
- 1 tbspfresh lemon juice
- 0.25 cupextra virgin olive oil
- 0.5 tspblack pepper(freshly ground)
- Crostini or crackers(for serving)
Make Ahead
Tapenade keeps refrigerated up to 2 weeks. Bring to room temperature 30 minutes before serving for best flavor.
Instructions
- 1Add olives, sun-dried tomatoes, capers, and garlic to food processor
- 2Pulse until coarsely chopped—do not puree, keep some texture
- 3Add basil, thyme, lemon juice, and black pepper
- 4Pulse a few more times to combine
- 5With processor running, drizzle in olive oil
- 6Taste and adjust seasoning—usually does not need salt due to olives and capers
- 7Transfer to serving bowl
- 8Drizzle with additional olive oil
- 9Serve at room temperature with crostini or crackers
Notes
Pro Tips
Use a mix of olive varieties for complex flavor. Pulse carefully—tapenade should be chunky, not a paste. A splash of balsamic adds depth.
History & Origin
Tapenade is a specialty of Provence, France. The name comes from the Provençal word "tapeno" meaning capers, traditionally a key ingredient. The modern preparation was codified by chef Jean-Baptiste Reboul in his 1897 cookbook "La Cuisinière Provençale," though olive-based spreads have been made in the region for much longer. This version adds sun-dried tomatoes for sweetness and color.
Pairs Well With
ginvodkadry vermouthchampagnenegroni
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