Simple Olive Tapenade Recipe

SunDried Tomato & Basil Olive Tapenade (5 Minutes!)

WEBJul 11, 2019 · Instructions. Add olives, garlic, sun-dried tomatoes, basil, olive oil (starting with lesser amount), and lemon juice to a …

Rating: 4.8/5(13)
1. Add olives, garlic, sun-dried tomatoes, basil, olive oil (starting with lesser amount), and lemon juice to a food processor and mix/pulse to achieve a dip with some texture. Scrape down sides as needed.
2. Taste and adjust seasonings as needed, adding more sun-dried tomatoes for tomato flavor, basil for fresh herb flavor, lemon juice for acidity, olive oil to thin, or garlic for bite. Optional: Add a pinch of salt and pepper, though we didn’t find it needed it.
3. Serve immediately. This makes a great dip on its own or for pairing/layering with hummus. We also love it as a sandwich spread on a veggie sandwich like the Trashy Vegan Sandwich from our Everyday Cooking Cookbook, or our Chickpea Sunflower Sandwich.
4. Store in the refrigerator up to 7-10 days. Freeze for long-term storage, though best when fresh.

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Easy Tapenade Recipe Cookie and Kate

WEBDec 29, 2020 · Instructions. In the bowl of your food processor, combine all of the ingredients (pitted olives, parsley, capers, olive oil, garlic and …

1. In the bowl of your food processor, combine all of the ingredients (pitted olives, parsley, capers, olive oil, garlic and lemon juice). Pulse briefly about 10 times, then scrape down the sides of the jar.
2. Pulse 5 to 10 more times until well chopped, but not pureed, or until you reach your desired texture. Serve as desired. Store leftovers in the refrigerator for up to 2 weeks.

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