Description
A zesty and savory Mediterranean appetizer featuring a blend of kalamata and green olives, sun-dried tomatoes, and fresh herbs.
Ingredients
- 1 cup pitted green olives
- 1 lemon, juiced and zested
- 1/4 cup fresh parsley, chopped
- 1/4 cup extra virgin olive oil
- 1 cup pitted kalamata olives
- 1 clove garlic, smashed
- 1/4 cup fresh basil, chopped
- 1/2 cup sun-dried tomatoes (dry, not oil-packed)
Instructions
- Start by placing your dry sun-dried tomatoes in a heatproof bowl and covering them completely with boiling water. Cover the bowl with a small plate to trap the steam and let them sit for about 15 minutes until they are plump and soft. This step is crucial because it ensures the tomatoes blend smoothly rather than remaining tough and chewy in your final dip.
- Drain the softened tomatoes well and toss them into the bowl of your food processor along with the lemon juice, lemon zest, smashed garlic clove, pitted kalamata olives, pitted green olives, fresh parsley, and basil. Make sure you have removed all pits from the olives before adding them to avoid damaging your blade or hurting a tooth later. The mixture will look colorful and full of fresh aromatics at this stage.
- Pulse the mixture about 10 to 12 times using short bursts of power. You want to break down the olives and tomatoes into small, uniform pieces without turning the whole thing into a smooth paste. Watch the texture closely as you pulse, aiming for a chunky consistency that still has distinct bits of each ingredient visible.
- With the food processor motor running on low or while pulsing, slowly stream in the olive oil through the feed tube. Process just until the mixture comes together and resembles a thick, chunky pesto, which usually takes only a few seconds. Scrape down the sides of the bowl to ensure everything is evenly incorporated, then transfer your Olive Tapenade to a serving bowl.
Notes
Store leftovers in an airtight container in the refrigerator for up to 5 days. For a milder flavor, you can substitute black olives for the kalamata olives.
- Prep Time: 12 min
- Resting Time: 15 min
- Category: Appetizer
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 4g
- Sodium: 710mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
Keywords: Olive Tapenade, easy appetizer, Mediterranean dip, homemade tapenade, vegan snack