Olive & Sun Dried Tomato Tapenade
Savory olive and sun-dried tomato tapenade packed with bold Mediterranean flavors—perfect as a spread, dip, or pasta topper.
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Servings: servings
Ingredients
- ¾ cup Kalamata olives pitted
- ¼ cup sun-dried tomatoes oil cured or not, as preferred (see note)
- ½ cup fresh parsley leaves chopped
- ¼ cup walnuts or pecans roughly chopped
- 1 tablespoon lemon juice or to taste
- ¼ cup water
- fresh parsley or other herbs of choice for garnish
- baguette or crackers optional, for serving
Instructions
- Place all of the tapenade ingredients in a food processor. Pulse on and off until everything is finely and evenly minced.
- If need be add a small amount of additional water so that the mixture adheres.
- Transfer to a serving bowl. Serve with bread or crackers, and fresh herbs for garnish.
Notes
make sure they’re moist if not oil-cured; soak in hot water if necessary
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