Olive Tapenade
A bold and briny Mediterranean spread made with Kalamata olives, sun-dried tomatoes, capers, and garlic. Ready in just 5 minutes, this tapenade is perfect for crostini, sandwiches, or as a flavorful dip.
Equipment
- 1 Food Processor (7-cup capacity recommended)
- Measuring cups and spoons
Ingredients
- 1 cup Kalamata olives pitted
- ¼ cup sun-dried tomatoes in oil reserve oil
- ¼ cup fresh parsley chopped
- 5 cloves garlic
- 1 tablespoon capers
- 2 tablespoons reserved sun-dried tomato oil or olive oil if needed
- 2 tablespoons freshly squeezed lemon juice
- ½ teaspoon black pepper or to taste
Instructions
- Gather and Prepare Ingredients: Start by assembling everything you’ll need before blending. Measure out one cup of pitted Kalamata olives and drain away any excess brine. Chop the fresh parsley roughly so it blends easily. Peel the garlic cloves to remove their papery skins. If your sun-dried tomatoes are stored in oil, lift out a ¼ cup portion and set aside 2 tablespoons of the flavored oil for later. Keep the capers and lemon juice ready as well. Having your ingredients prepped and within reach ensures a smooth, stress-free process.
- Set Up Your Food Processor: Place your food processor on a clean counter and secure the bowl in position. A 7-cup capacity is ideal for this recipe because it gives enough room for everything to blend evenly without overcrowding. Attach the blade properly, and double-check that the lid locks into place. Preparing your equipment beforehand saves time and prevents any blending mishaps.
- Add the Base Ingredients: Into the bowl of your food processor, add the pitted Kalamata olives, sun-dried tomatoes, chopped parsley, garlic cloves, and capers.These core ingredients form the foundation of the tapenade’s bold, savory flavor. The olives bring briny richness, the sun-dried tomatoes add depth and a slightly sweet tang, while garlic and capers enhance the punchiness.
- Incorporate the Liquid Seasoning: Next, drizzle in the reserved sun-dried tomato oil (or substitute olive oil if your tomatoes don’t provide enough). Follow with freshly squeezed lemon juice. These liquids not only help bind the mixture into a spreadable paste but also brighten the overall flavor. Squeeze the lemon directly over a small strainer or use a citrus press to catch seeds.
- Season and Balance Flavors: Sprinkle in the ground black pepper to taste. Start with ½ teaspoon and adjust later once you taste the finished blend. You won’t need additional salt since both olives and capers are naturally salty.This careful balance ensures your tapenade is bold but not overwhelming.
- Pulse to Combine: Secure the lid on your food processor and use the pulse function. Pulse several times until the ingredients break down into a coarse mixture. Scrape down the sides with a spatula if any large pieces stick to the edges. Continue pulsing until you reach your desired consistency—some prefer a chunkier tapenade for texture, while others like a smoother, spread-like finish.Take care not to over-process, as you still want some visible texture.
- Taste and Adjust: Pause and taste a small spoonful. This is your chance to fine-tune the flavors.If you want extra brightness, add another squeeze of lemon juice. For a richer texture, drizzle in a touch more olive oil. If you enjoy an umami boost, consider blending in 1–2 anchovy fillets (optional). Pulse again briefly after making adjustments.
- Serve or Store: Transfer the tapenade into a serving bowl if you’re enjoying it immediately, or spoon it into an airtight glass container for later use. It can be served straight away on crostini, crackers, or as a zesty sandwich spread.Stored properly in the refrigerator, it will keep fresh for up to 5 days, allowing you to enjoy it throughout the week.
Notes
- Use high-quality Kalamata olives for the best flavor; pitted olives save time and effort.
- If your sun-dried tomatoes are packed without enough oil, replace with good extra virgin olive oil.
- Adjust garlic to your preference—use fewer cloves for a milder taste or more for a bolder punch.
- Anchovies can be added for extra umami depth, but the recipe tastes amazing even without them.
- Keep the tapenade slightly chunky for texture, or blend longer for a smoother spread.
- Taste as you go—olives and capers are naturally salty, so avoid adding extra salt.
- This recipe makes about 1 ½ cups, ideal for parties, appetizers, or several days of snacking.
- Fresh lemon juice is key—it brightens the flavors and balances the richness of the olives.
- Always pulse, not blend continuously, to avoid turning the mixture into a paste.
- Tapenade tastes even better after resting for an hour, allowing flavors to meld.
