Tomato and Olive Tapenade Recipe
Are you looking for a fantastically fancy appetizer that takes less than 10 minutes to make? This Olive and Sun-dried Tomato Tapenade is the perfect party appetizer for potlucks and holiday gatherings. Easy and delicious, tomato and olive tapenade is exactly what a good recipe should be.
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Servings: 8
Calories: 99kcal
Ingredients
- 2 cups pitted olives any variety or a mixture (green, black, kalamata
- 7 oz sun-dried tomatoes packed in oil, reserve oil in jar
- 3 cloves garlic
- 1/4 cup capers
- 2 tbsp oil from sun-dried tomato jar
- 1 tbsp lemon juice freshly squeezed
- 1 tsp dried oregano
Instructions
- Add olives, sun-dried tomatoes, garlic, capers, oil, lemon juice and oregano to the bowl of a food processor. Pulse until a chunky texture is achieved.
- Add oil from the jar in 1 tbsp increments if additional liquid is needed.
- Serve immediately as a cold dip or to create a delicious bruschetta appetizer. Store in an airtight container in the fridge for up to 7 days.
Notes
- You can replace the capers with some chopped green olives or chopped dill pickles. Pickled red onion is also a good sub.
- Be sure to reserve the oil from the jar of sun dried tomatoes.
- You can use Italian seasoning, dried basil or parsley for the oregano.
- Get the sun dried tomatoes packed in oil for the best texture results.
- Add a little fine chopped fresh basil or fresh parsley.
Nutrition
Calories: 99kcal | Carbohydrates: 15g | Protein: 4g | Fat: 4g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Sodium: 178mg | Potassium: 863mg | Fiber: 3g | Sugar: 9g | Vitamin A: 229IU | Vitamin C: 11mg | Calcium: 36mg | Iron: 2mg
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