Today I have an easy sun-dried tomato tapenade recipe for you. I love condiments and side dishes that are unique, delicious and so simple to make. This tapenade checks all the boxes!
I first discovered tapenade thanks to my husband. One day, he surprised me with a little bowl of this delight. We grabbed a fresh baguette, and in no time, it was gone. It’s that good! I added some extra twists here-there and spiced his version just a bit – because almost nothing in my kitchen is made without a bit of extra spices used!
What is a Tapenade
Tapenade is a classic French condiment. Think of it as a flavourful spread or a slightly different pesto. It is typically olive-based, which makes it refreshing and full of flavor.
The version I am sharing today features sun-dried tomatoes, adding that Mediterranean twist that brings sunshine right to your table.
I love that it is incredibly flexible and easy to accommodate any dietary restrictions or flavour preferences.
So, let’s dive in.
What Do You Need
Sun-dried tomatoes: I use those small jars of olive packed sun-dried tomatoes. Please don’t waste that delicious tomato-infused oil, but add it to the mix, it is so good.
Olives: Pitted olives are the easiest as you don’t have to deal with their pits. But, if you do not mind removing the pits, kalamata olives are the best choice.
Extra Virgin Olive Oil: The olive oil will just mix everything to a perfection. Don’t be too shy using a bit extra than usual as it is an absolute star.
Garlic: Some minced garlic is a must. Or completely non-negotiable.
Capers: Although we can list the capers as optional, I think their tanginess is essential.
Smoked paprika: I love what smoked paprika does to the tapenade. All those flavours will come out on the surface when extra smokiness is added.
Cayenne pepper: The cayenne pepper is what gives some extra spiciness, that I personally love. Alternatively you can splash some Sriracha for Frank’s Hot Sauce.
Balsamic vinegar: The tanginess of the balsamic vinegar will balance all those flavours together.
Salt and pepper: As usual, add to taste.
Optional for garnish: You can always opt in for some fresh basil, oregano or parsley. Greens always elevate the presentation and flavours, so I don’t see a reason why you won’t go for it (if you have some).
Equipment
Food processor: For making life in kitchen easier, a good food processor is always a good choice. These are my best recommendations, if you decide to get yourself one:
- Cuisinart, 8 Cup Food Processor
- KitchenAid, 11 Cup Food Processor
Alternatively, good knives always save the day and can help out in the kitchen when some chopping needs to be done.
Easy Sun-dried Tomato Tapenade
Course: Sides, CondimentsCuisine: FrenchDifficulty: Easy4
servings10
minutes137
kcalToday I have an easy sun-dried tomato tapenade recipe for you. I love condiments and side dishes that are unique, delicious and so simple to make. This tapenade checks all the boxes.
Ingredients
½ cup sun-dried tomato (packed with oil, usually sold in a small jar)
1 cup olives - pitted black or green, or kalamata olives
1 garlic clove, minced
½ cup extra virgin olive oil
1 tablespoon balsamic vinegar
1 teaspoon smoked paprika
½ teaspoon cayenne pepper or drizzle of Sriracha or Frank’s Hot Sauce
Salt and pepper to taste
Some chopped greens to garnish (optional)
Directions
- Using a food processor or a knife, roughly chop the olives, capers, and sun-dried tomatoes. Be careful not to create a puree, as all you want is small pieces chopped. I prefer chopping manually with a knife to control the size and texture. Now, transfer everything into a bowl.
- Add the minced garlic.
- Pour in olive oil and a bit of the tomato-infused oil from the tomato jar.
- Start seasoning by adding all the spices: smoked paprika, salt, and pepper. If you want that extra spicy kick - add cayenne pepper or a hot sauce.
- Stir everything together, finish with a drizzle of balsamic vinegar. You can also garnish with fresh greens like basil, oregano, or parsley.
Notes
- For extra colours, mix green and black olives
How to use the Tapenade
You may wonder how to use the tapenade? Possibilities are truly endless:
- Use it as a dip with crackers
- A bi different pesto on a pasta
- Drizzle over your favourite salad as a dressing
- It can be a perfect party appetizer
- A delightful topping on a crostini
- or simply as a spread on a fresh baguette.
I think that if you add it to a cheese or charcuterie board, it will bring them to a whole new level.
How to store the Tapenade
Since Tapanade is well protected with olive oil, in a way preserved, you can store it in a jar or airtight container for up to a week. I highly doubt much will be left! It is perfect to be used as a leftover the next day, for a quick lunch or another set round of party!
Did you make this recipe?
