Kalamata olives, sun-dried tomatoes, capers and garlic come together to create this perfectly balanced olive spread. Serve with cashew or macadamia nut cheese and crackers and/or homemade lemon-garlic crostini.
Steps
1
Preparing the Tapenade
Ingredients
1 to 2 cloves garlic
1 1/2 cups kalamata olives, pitted
1/2 cup sun–dried tomatoes
2 tbsp capers
2 tbsp flat-leaf parsley
1/3 to 1/2 cup olive oil
To prepare the tapenade, in a food processor, pulse to mince the garlic. Then, add the olives and pulse to until quite fine, but not until it is paste–like. Remove the olives and set aside.
Next, roughly chop the sun–dried tomatoes. If using oil–packed tomatoes, drain first.
Place the tomatoes into the food processor and blend until quite fine (like the olives). Then add the capers and parsley and pulse a few times.
At this point, you can either add the olives back to the food processor and pulse a few times, while adding the olive oil, or simply add the tomato mixture to the olives and mix by hand.
Mixing the ingredients by hand at this stage will result in a tapenade with a more rustic texture. Add olive oil until you reach the desired consistency.
This tapenade goes particularly well with crackers and/or crostini's as well as Cashew Cheese and/or Macadamia Nut Cheese. Either of these recipes can be made with or without the added herbs called for in the recipe.
This tapenade will keep for several days in the refrigerator. Just note that the parsley will not be as vibrant in color, but the flavor will still be excellent.
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Hi Kathy,
Absolutely. You will have a thicker outcome but it will still be delicious. Pulse it in the food processor to the desired texture, scraping down the sides a couple of times. I often make tapenade without added oil and it is a great condiment to have on hand.
Lauren
I loved the idea of this recipe and made it. However the combination of all the salty ingredients made it too salty for my palate. Although I had soaked and rinsed the capers it hadn't helped. I think because the sun-dried tomatoes along with the olives were too salty, too. Next time I'd soak and rinse the sun-dried tomatoes, and look for less salty olives. But the effort did not go to waste :-) I cooked some plain bulgur (no salt added), and mixed in the tapenade and some chickpeas to come up with a delicious salad :-) waste not, one drop!
You know, this is one of those recipes that brings me back to Rouxbe time and again. Simple ingredients with simple and proper prep. Spread this on toasted garlic crostini's add your best friends and a bottle of great red wine and I guarantee you will be in a special place.
Can I freeze it if I make a bigger portion, wanna make it with no oil - I know it will get thicker but am thinking that I might ad som aquafaba instead.. It looks and sounds delicious..
Hi Heidi. You can freeze the tapenade. I would add fresh parsley before serving rather than freezing it with the parsley. You can skip oil here. I often leave the oil out as olives are naturally high in fat. If you do not mind a tiny bit of oil, the best way to freeze is in a tall, narrow container with a drop of olive oil over the top to help it stay fresh longer. Enjoy. Lauren
Looks like a great recipe BUT I'm gonna add some walnuts/and/or some raw ordinary mushrooms. I'd love it more tapenade-ish so will sneak in some capers, as well, Let you know how it all comes out.
This is sumptuous! Just made it today, making some adaptations so that I could make it from what I had. I used sun dried tomatoes, green olives, capers and the tops of celery stalks. No oil added. And by Joves it's wonderful! It's of course colourwise much more on the green side than the beautiful red in the picture, but still looks lovely. Will serve it tonight on a bit of homemade toast, topped with a touch of cashew nut based parmesan. Already looking forward!
Kathy G •Is it possible to omit the oil? Olives and capers have oils in them so I was hoping it would still turn out right.
Lauren L •Hi Kathy, Absolutely. You will have a thicker outcome but it will still be delicious. Pulse it in the food processor to the desired texture, scraping down the sides a couple of times. I often make tapenade without added oil and it is a great condiment to have on hand. Lauren
Bedia canan O •I loved the idea of this recipe and made it. However the combination of all the salty ingredients made it too salty for my palate. Although I had soaked and rinsed the capers it hadn't helped. I think because the sun-dried tomatoes along with the olives were too salty, too. Next time I'd soak and rinse the sun-dried tomatoes, and look for less salty olives. But the effort did not go to waste :-) I cooked some plain bulgur (no salt added), and mixed in the tapenade and some chickpeas to come up with a delicious salad :-) waste not, one drop!
Douglas R •You know, this is one of those recipes that brings me back to Rouxbe time and again. Simple ingredients with simple and proper prep. Spread this on toasted garlic crostini's add your best friends and a bottle of great red wine and I guarantee you will be in a special place.
Heidi V •Can I freeze it if I make a bigger portion, wanna make it with no oil - I know it will get thicker but am thinking that I might ad som aquafaba instead.. It looks and sounds delicious..
Michelle D •I really enjoyed this. I wonder if it needs just the slightest touch of sweetness added?
Erin C •Omitting the oil is a great thought. I would omit the oil and try a little veggie broth instead.
Margo D •This is sumptuous! Just made it today, making some adaptations so that I could make it from what I had. I used sun dried tomatoes, green olives, capers and the tops of celery stalks. No oil added. And by Joves it's wonderful! It's of course colourwise much more on the green side than the beautiful red in the picture, but still looks lovely. Will serve it tonight on a bit of homemade toast, topped with a touch of cashew nut based parmesan. Already looking forward!