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Bright and briny, this olive sun dried tomato tapenade is what I pull out when I want a quick appetizer that still feels a little special. Whether you are hosting brunch or putting together a snack board for movie night, this is the spread that disappears first. All you need is a food processor and a few bold Mediterranean flavors to transform pantry finds into a punchy dip for bread, veggies, or crackers.
I first made this for a summer potluck and could not believe how much everyone raved about the flavor. Now my family expects it at every gathering and we rarely have leftovers.
Ingredients
- Green olives: Contribute the bright tangy backbone of this tapenade choose firm olives with a mild brine for best results
- Sun dried tomatoes in oil: Add deep sweetness and chewy texture use oil packed varieties for softer richer flavor
- Fresh mint: Brings coolness and a burst of herbal lift pick unblemished leaves for the brightest taste
- Fresh parsley: Lends a clean grassy note to round out the richness
- Fresh dill: Infuses gentle aromatic flavor always choose full leafy bunches
- Oregano: Gives subtle earthiness dried or fresh both work well
- Olive oil: Helps the ingredients blend smoothly and ties the flavors together opt for extra virgin for peppery notes
- Garlic: Sharpens the whole mix with a touch of heat fresher cloves are best for a bolder kick
Step-by-Step Instructions
- Combine Everything:
- Add pitted green olives sun dried tomatoes with some of their oil fresh mint parsley dill oregano olive oil and peeled garlic cloves to the bowl of your food processor. A powerful processor makes this easier but a mini chopper will work just take your time
- Pulse to Desired Consistency:
- Pulse the ingredients together pausing to scrape down the sides frequently. You want to keep a little texture so stop before it turns into a paste. Some leave it chunky while others go for a smoother finish—it is all about personal preference
- Taste and Adjust:
- Once you reach your perfect texture pause to sample. If you want more brightness add a bit more fresh herb or a squeeze of lemon. For a looser spread drizzle in a touch more olive oil
- Serve and Enjoy:
- Transfer to a serving bowl and top with extra fresh herbs. Serve with slices of baguette crunchy vegetables or crisp crackers. This tapenade is also lovely on sandwiches or grilled chicken
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My favorite part is the way sun dried tomatoes tuck in so much flavor the sweet tangy richness reminds me of summers spent in my uncle’s garden when we picked herbs straight into a bowl and turned them into whatever dip we could. Every time I make this I think of those afternoons and the laughter around the table.
How to Store Your Tapenade
This tapenade can be made ahead and keeps well in the fridge just cover tightly with plastic wrap or transfer to an airtight jar. The olive oil helps seal in freshness and flavor. If the tapenade feels dry when you next serve it simply stir in a splash more olive oil to revive its shine and scoopability.
Ingredient Swaps and Variations
You can easily swap in kalamata olives for a deeper brine or use roasted red peppers in place of sun dried tomato for a mellower style. If you do not have dill try a little basil or more parsley. Spice lovers can toss in a pinch of chili flakes for heat. It is one of those recipes where you can experiment without fear.
Ways to Serve Olive Tapenade
Serve this bold tapenade as a topping for warm focaccia or swirl it through whipped ricotta as an elegant starter. It is also delicious spooned over grilled salmon or roasted cauliflower. I love spreading it on a sandwich with creamy goat cheese for a punchy lunch.
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Brighten up your next gathering with this delightful tapenade, bursting with Mediterranean goodness in every bite.
Frequently Asked Questions
- → What olives are best for this tapenade?
Green olives are preferred for their briny flavor, but kalamata olives can also be used for a deeper taste.
- → Can I use dry sun dried tomatoes instead of in oil?
Yes, rehydrate them in hot water, then add extra olive oil for a smoother texture.
- → How can I adjust the consistency?
Pulsing longer creates a smoother spread; less pulsing leaves it chunkier for added texture.
- → How long does tapenade keep in the fridge?
Stored in an airtight container, it keeps well for up to one week in the refrigerator.
- → What are some serving suggestions?
Enjoy on toasted bread, use as a sandwich spread, or pair with grilled vegetables and meats.