Olive & Sun-Dried Tomato Tapenade
Servings Prep Time
2cups 15minutes
Servings Prep Time
2cups 15minutes
  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.
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).