Olive Sun Dried Tomato Tapenade (Print Version)
# Ingredients:
→ Tapenade Base
01 -
240 g green olives, pitted
02 -
85 g sun dried tomatoes in oil, drained
03 -
1 tablespoon olive oil
04 -
2 cloves garlic, peeled
→ Fresh Herbs & Seasoning
05 -
10 g fresh mint leaves
06 -
10 g fresh parsley leaves
07 -
10 g fresh dill
08 -
0.5 teaspoon dried oregano
# Instructions:
01 -
Place the green olives, sun dried tomatoes, olive oil, garlic, mint, parsley, dill, and oregano into a food processor.
02 -
Pulse ingredients, scraping down the sides as necessary, until a coarse, chunky paste forms to your preferred consistency.
03 -
Transfer tapenade to a serving bowl and garnish with additional fresh herbs if desired. Serve immediately or refrigerate until ready to use.
# Notes:
01 -
Use high-quality olives and aromatic fresh herbs for optimal flavor. This tapenade can be made ahead and refrigerated for up to 3 days.