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Recipe: Sundried Tomato & Olive Tapenade

December 31, 2013
Kelli Dunn

Tapenade is great served as a dip along with a sliced baguette or pita chips (perfect for your New Years Eve party!), and makes a flavorful spread for sandwiches and wraps. Sun-dried tomatoes brighten up traditional tapenade and add a nice balance to the salty kalamata olives.Recipe: Sun-dried Tomato & Olive Tapenade

 

Makes about 2 cups

What You'll Need:

1 cup olives
3/4 cup sundried tomatoes (preferably packed in oil)
1 tablespoon capers
1 anchovy fillet
1 clove garlic
2 tablespoons fresh parsley, plus more for garnish
1/4 cup olive oil
1/4 teaspoon fresh ground pepper
1 baguette, sliced, for serving (optional)

What to Do:

  1. Combine all ingredients in a medium bowl.
  2. Use an immersion blender to puree to the desired consistency. Alternatively, combine all ingredients in a food processor or blender and puree to the desired consistency.
  3. Serve at room temperature with baguette, pita chips, or crackers. (Can be made up to 2 days ahead of time.)