Olive and Sundried Tomato Tapenade
A quick and versatile dip, condiment, or spread made with pantry staples. It's a great last-minute appetizer or a topping for grilled chicken, fish, or steak!
Servings: 8
Ingredients
- 1 cup pitted Kalamata olives
- 1 cup sundried tomatoes packed in olive oil
- ¼ cup capers packed in brine
- ⅔ cup extra-virgin olive oil
- 1 teaspoon dried oregano or 2 teaspoons fresh oregano
Instructions
- Add all ingredients except oregano to a food processor and pulse 5-10 times, then use a spatula to scrape down the sides of the food processor.
- Pulse 5-10 more times, until the ingredients are finely chopped. Be careful not to overprocess to the point where they begin to look pureed.
- Transfer to a bowl and fold in the oregano. Serve with crostini or crackers
Notes
- If you happen to pick up sun dried tomatoes packed with olive oil with herbs, you can skip the oregano.
- Need to pit your olives? Place a couple of olives on a cutting board and use the bottom of a glass jar to press them until they split. It should be easy to remove the pits with your fingers.
- No food processor? Use a knife to finely mince the olives, tomatoes and capers, then scoop into a bowl and fold in the olive oil and thyme.
Nutrition
Calories: 215kcal | Carbohydrates: 4g | Protein: 1g | Fat: 23g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 16g | Sodium: 452mg | Potassium: 228mg | Fiber: 2g | Sugar: 1g | Vitamin A: 255IU | Vitamin C: 14mg | Calcium: 22mg | Iron: 1mg
