Mediterranean Olive Tomato Tapenade

This aromatic Mediterranean tapenade combines briny Kalamata olives with sweet sundried tomatoes for a perfect appetizer spread that transforms any gathering into something special. The rich flavors transport you to coastal villages where these ingredients shine in their simplest form.

I first made this tapenade for an impromptu dinner party when I had limited ingredients on hand. The intense flavors impressed my guests so much that it's now my signature appetizer for any gathering regardless of how formal or casual.

Ingredients

• Kalamata olives: Provide the essential briny backbone; choose ones without pits for convenience
• Sundried tomatoes: Packed in oil add natural sweetness and umami depth; select oil packed for better flavor
• Capers: Deliver bright pops of saltiness; look for nonpareil capers for the best texture
• Extra virgin olive oil: Creates the silky texture; use a good quality oil as it significantly impacts flavor
• Dried oregano: Brings authentic Mediterranean herbaceous notes; fresh oregano works beautifully too if available

Step-by-Step Instructions

Prepare Your Ingredients:

Drain the olives and sundried tomatoes while reserving a little of the oil from the tomatoes. Rinse the capers briefly to remove excess saltiness but maintain their distinctive flavor. Having everything ready makes the process seamless.

Pulse The Base Ingredients:

Add olives, sundried tomatoes, capers, and olive oil to your food processor. Pulse 5 to 10 times using short bursts rather than continuous processing. The goal is a coarse texture not a smooth paste which preserves the distinct character of each ingredient.

Scrape And Continue:

Use a rubber spatula to scrape down the sides of the food processor ensuring all ingredients are incorporated evenly. This step is crucial for consistent texture throughout your tapenade.

Final Pulse:

Pulse 5 to 10 more times until ingredients are finely chopped but still have distinct texture. Watch carefully to avoid creating a puree; the ideal tapenade has small recognizable bits of each ingredient.

Fold In Herbs:

Transfer the mixture to a serving bowl and gently fold in the oregano by hand. This preserves the aromatic qualities of the herb that might diminish if processed mechanically.

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My favorite aspect of this tapenade is how it transforms with different applications. While delicious on simple crostini I discovered it becomes extraordinary when spread on a grilled fish fillet just before serving. The heat releases the aromatic oils creating an instant sauce that elevates even simple white fish to restaurant quality.

Storage And Shelf Life

This tapenade stays fresh in a sealed container in the refrigerator for up to one week. The olive oil helps preserve the ingredients while the flavors continue to meld and improve over time. For best results bring to room temperature before serving to allow the olive oil to soften and the flavors to fully express themselves. If the tapenade appears too thick after refrigeration simply stir in a small amount of extra virgin olive oil to restore its spreadable consistency.

Creative Serving Ideas

While crostini is the classic pairing this versatile spread works beautifully in numerous applications. Toss with hot pasta for an instant sauce, add a dollop to grilled vegetables for intense flavor, or use as a sandwich spread to elevate everyday lunches. For an elegant appetizer, spoon a small amount onto endive leaves and top with a sliver of Parmesan for a beautiful presentation. The intense flavors mean a little goes a long way making it economical for entertaining.

Ingredient Variations

The basic formula allows for countless personalized variations. Add a clove of garlic for extra punch, incorporate fresh herbs like basil in summer months, or include toasted pine nuts for textural contrast. For a spicier version, add crushed red pepper flakes or a minced fresh chili. Roasted red peppers can replace some of the sundried tomatoes for a sweeter profile while preserved lemon adds bright citrus notes. Consider the tapenade a canvas for your creativity adapting it to complement your menu.

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This tapenade elevates any table with minimal effort, delivering authentic Mediterranean flavors that resonate with every bite.

Frequently Asked Questions

→ How long does olive and sundried tomato tapenade keep in the refrigerator?

The tapenade will keep well in an airtight container in the refrigerator for up to 1 week. The olive oil may solidify slightly when chilled, so allow it to sit at room temperature for 15-20 minutes before serving.

→ Can I make this tapenade without a food processor?

Yes! While a food processor makes quick work of the chopping, you can achieve similar results by finely mincing all ingredients by hand with a sharp knife. Just be sure to chop everything to a consistent size for the best texture.

→ What can I serve with olive and sundried tomato tapenade besides crackers?

This versatile spread pairs wonderfully with crusty bread, focaccia, vegetable crudités, or as a topping for grilled chicken or fish. It also makes a delicious addition to sandwiches, wraps, or stirred into pasta for an instant sauce.

→ Can I substitute any ingredients in this tapenade?

Absolutely! Try green olives instead of Kalamata, add roasted red peppers, include fresh basil, or add a clove of garlic for variation. The proportions can be adjusted to suit your taste preferences while maintaining the spread-like consistency.

→ Is this tapenade suitable for special diets?

This tapenade is naturally vegan, gluten-free, and dairy-free, making it suitable for many dietary needs. It's also rich in healthy fats from the olive oil. Just be mindful of sodium content from the olives and capers if you're watching salt intake.

→ How can I adjust the consistency of the tapenade?

For a thicker tapenade, reduce the amount of olive oil or pulse less in the food processor. For a smoother spread, add a bit more olive oil and increase processing time. The ideal texture is somewhat chunky but cohesive enough to spread easily.