Olive Sun Dried Tapenade

This vibrant olive sun dried tomato tapenade brings Mediterranean flavors directly to your table in just minutes. The combination of briny olives, sweet tomatoes, and fresh herbs creates a versatile dip that elevates everything from simple crackers to fresh vegetables.

I discovered this tapenade recipe while trying to recreate a memorable appetizer from a small coastal restaurant in Greece. Now it has become my signature contribution to every gathering my friends practically demand I bring it.

Ingredients

• Green olives: these provide the traditional briny base that makes tapenade distinctive. Look for good quality unpitted olives for the best flavor
• Sun dried tomatoes in oil: they add concentrated sweet tanginess that balances the saltiness of olives. The oil they are packed in contributes to the smooth texture
• Fresh mint: brings a bright cooling note that lifts the whole dish. Select leaves that look vibrant without any browning
• Fresh parsley: adds a clean grassy flavor that complements the olives beautifully. Italian flat leaf works best here
• Fresh dill: contributes a subtle anise undertone that elevates the Mediterranean profile. Look for feathery fronds with strong aroma
• Oregano: provides that classic Mediterranean herb note. Even dried works wonderfully here
• Olive oil: helps create the perfect consistency and adds richness. Use extra virgin for best flavor
• Garlic cloves: add essential pungency and depth. Choose firm cloves without any sprouting

Step-by-Step Instructions

Prepare the ingredients:

Ensure all herbs are well washed and thoroughly dried to prevent water from diluting the flavors. If using whole olives remove the pits. Drain excess oil from sun dried tomatoes but reserve some for texture.

Combine in food processor:

Add green olives sun dried tomatoes all fresh herbs oregano olive oil and garlic to your food processor bowl. The order doesn't matter much but placing heavier ingredients at the bottom helps with even blending.

Pulse to desired consistency:

Use short pulses rather than continuous blending to maintain some texture. Stop frequently to scrape down the sides with a spatula. Continue until you reach your preferred texture some prefer it chunky while others like it smoother.

Taste and adjust:

Before serving sample a small amount and adjust seasonings if needed. You might want to add more olive oil for richness more herbs for freshness or an extra clove of garlic for punch.

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The first time I served this tapenade at a family gathering my olive hating nephew couldn't stop eating it. He later confessed it completely changed his opinion about olives. That moment made me realize how a well balanced recipe can transform even the most stubborn palates.

Storage Solutions

This tapenade keeps beautifully in the refrigerator for up to one week. Store it in an airtight container and pour a thin layer of olive oil on top to seal in freshness and prevent oxidation. The flavors actually improve after a day or two as they have time to meld together. I often make double batches for this reason enjoying some immediately and saving the rest for quick appetizers throughout the week.

Versatile Applications

While delicious as a simple dip this tapenade works wonderfully in numerous dishes. Spread it on toasted baguette slices for an instant crostini. Stir a spoonful into pasta for an instant sauce. Use it as a flavor packed topping for grilled fish or chicken. My personal favorite is spreading it inside a grilled cheese sandwich before cooking it completely transforms the simple comfort food into something special.

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Customize Your Tapenade

The beauty of this recipe lies in its adaptability. Try swapping black olives for green for a different flavor profile. Add capers for extra brininess or a squeeze of lemon juice for brightness. Incorporate roasted red peppers for sweetness or a pinch of red pepper flakes for heat. You can also experiment with different herb combinations like basil instead of mint or thyme instead of dill. Each variation creates a slightly different but equally delicious result.

Cultural Significance

Tapenade originated in Provence France where olive groves have dotted the landscape for centuries. Traditionally made with black olives capers anchovies and olive oil the name comes from the Provençal word for capers tapeno. This variation with green olives and sun dried tomatoes represents a modern Mediterranean fusion maintaining the essence of the original while incorporating popular Italian ingredients. Serving tapenade is not just about food but about embracing the relaxed Mediterranean approach to dining emphasizing fresh ingredients simple preparation and shared enjoyment.

Frequently Asked Questions

→ Can I use black olives instead of green?

Yes, black olives can be used for a milder flavor variation of the tapenade.

→ What dishes pair well with this tapenade?

This tapenade is great with crackers, hummus, fresh veggies, or even as a sandwich spread.

→ How long can I store this tapenade?

Store it in an airtight container in the refrigerator for up to a week.

→ Can I make this tapenade ahead of time?

Absolutely! Prepare it a day in advance to allow the flavors to meld even more.

→ Is this tapenade vegan-friendly?

Yes, using the listed ingredients, this tapenade is completely vegan.