Olive & Sun-Dried Tomato Tapenade

Olive & Sun-Dried Tomato Tapenade

 

O

live & Sun-Dried Tomato Tapenade.

When your favorite baker (Michael from Camelot Breads) makes a new bread – a tomato ciabatta like bread  – you want to make sure you dress it up appropriately. Kalamata olives, sun-dried tomatoes, capers and roasted garlic come together to create this perfectly balanced olive spread. Serve this with the tomato ciabatta, crackers and/or a homemade lemon-garlic crostini and it will make your day!.

 

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Olive & Sun-Dried Tomato Tapenade
Olive & Sun-Dried Tomato Tapenade
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Prep Time 15 minutes
Servings
cups
Ingredients
Prep Time 15 minutes
Servings
cups
Ingredients
Olive & Sun-Dried Tomato Tapenade
Votes: 1
Rating: 5
You:
Rate this recipe!
Add to your Meal Plan:
Recipe has been added to your Meal Plan
Add to your Shopping List
Recipe is in your Shopping List Now
Instructions
  1. 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.
  2. 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.
  3. At this point, you can add the tomato mixture to the olives and mix by hand. You can add some olive oil (optional) until you reach the desired consistency.
    Olive & Sun-Dried Tomato Tapenade #2
Recipe Notes

Some grocery stores have salad and olive bars where you can select your own ingredients. In most cases all the ingredients for this dish can be found there. Just make yourself a container with all the needed ingredients and at home you just add it to the food processor. Cleaning the food processor, will at that point take longer compare to making the tapenade.

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.

Credits: Rouxbe (the world’s leading online cooking school).

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By | 2017-11-14T11:33:58-05:00 November 7th, 2017|Recipes|0 Comments

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