Olive-and-Sun-Dried-Tomato Tapenade
Olive-and-Sun-Dried-Tomato Tapenade
Course: SidesCuisine: MediterraneanDifficulty: Easy
Servings
6
servingsPrep time
10
minutesCooking time
0
minutesA bold, savory spread that blends olives with sun‑dried tomatoes and fresh herbs for an instant Mediterranean punch.
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Ingredients
1 4-oz. jar oil-packed sun-dried tomatoes (drain and reserve the oil)
1 cup pitted black olives in brine, drained and rinsed
4 -5 fresh basil leaves
1 tsp. green peppercorns in brine, rinsed and drained
2 cloves garlic, peeled
1/2 cup capers, drained
1 tsp. nondairy parmesan cheese
Dash salt
Freshly milled black pepper, to taste
Directions
- Place all ingredients into a food processor with 2 Tbsp. of the reserved oil from the tomatoes. Pulse until blended but still coarse. Do not purée. Add extra oil if mixture is too dry.
- Scoop into a bowl, cover, and chill.
- Allow it to return to room temperature before serving with crackers or crusty bread.
Nutrition Facts
- Calories: 130kcal
