Small bites

Tapenade of olives and sun-dried tomatoes

olive tapenadeTapenade is something that is a favourite in my kitchen and cooking for many years. I always like to make my own tapenade because it is not only cheaper than store bought tapenade, but also allows you to get more creative with different flavours. This tapenade is a very basic tapenade that can be used as a based for different creations. Ingredients I like to add are grilled peppers, basil, ansjovis and pine nuts.Β  You can make a tapenade within minutes you only need a good food processor and some Mediterranean ingredients.

The best olives

Of course to get the best end products you have to use the best ingredients. So don’t go for the salty green canned olives, but pick some olives that you also get excited about when you eat them individually. In this recipe I used big black olives with stone because those are the ones that grow here in abundance and really taste good. Of course, picking olives with stones is a makes the preparation time a little bit longer, but once you are used to eat olives with stones you really do not want to go back. The black olives are combined with some sun-dried tomatoes, a stable that I have always in my pantry and also like to make myself. But of course making you own sun-dried tomatoes takes some time, so luckily there are some really flavorful sun-dried tomatoes you can buy in the store.

When this tapenade is made, it is very versatile to use. Yummy on fresh baked bread, grilled veggies or to serve with some grilled fish.

Olive tapenade with sun-dried tomatoes

Print Recipe
Cooking Time: 10 minutes

Ingredients

  • 100 gram of black olives (without stones)
  • 100 gram of sun-dried tomatoes
  • 1 teaspoon of lemon juice
  • Pinch of pepper and salt
  • 1 tablespoon of olive oil
  • 1 teaspoon of dried italian herbs

Instructions

1

Use a food processor to blend all the ingredients this only takes a few seconds

Notes

I like to have a tapenade with some structure so I do not blend all the ingredients for too long. If you want a more smooth tapenade blend the ingredients a little bit longer and add a extra tablespoon of olive oil.

 

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