Sun-Dried Tomato & Olive Tapenade on Rustic Bread

k engels

9 months ago

A savory spread with bold Mediterranean soul—perfect for crostini, charcuterie, or solo snacking.

Savory, vibrant, and packed with flavor—this sun-dried tomato and olive tapenade is a Mediterranean classic with a twist. Spread it on crusty bread, top with shaved Parmesan, and pair with a bold wine or bubbly for a stunning starter or midday bite.

🍅 Ingredients:

¾ cup Kalamata olives, pitted
½ cup green olives (Castelvetrano or Manzanilla), pitted
½ cup sun-dried tomatoes (packed in oil), drained
1–2 cloves garlic
1 Tbsp capers, drained
1½ Tbsp lemon juice
¼ tsp lemon zest
2 anchovy fillets (optional, for umami)
⅓ cup extra virgin olive oil
Fresh cracked black pepper, to taste
Optional toppings: Shaved Parmesan, fresh chopped parsley

Instructions:

In a food processor, combine olives, sun-dried tomatoes, garlic, capers, and anchovies (if using).
Pulse a few times until finely chopped.
Add lemon juice and zest, then slowly drizzle in olive oil while pulsing to desired texture.
(You want a chunky spread, not a puree.)
Season with black pepper and transfer to a small bowl.
To serve, spread over slices of rustic bread or crostini. Garnish with shaved Parmesan and parsley.

Storage & Make-Ahead:

Make Ahead: Tapenade can be made up to 5 days in advance; flavors deepen over time.
Storage: Keep in an airtight container in the refrigerator. Let sit at room temp 15–20 minutes before serving.
Uses:
- On crostini or crackers – See our Bruschetta recipe
- As a dip for fresh veggies
- Inside wraps or sandwiches
- On pasta or grilled meats

Wine Pairings:

Chianti – A rustic red that complements the brininess of the olives and richness of the tomatoes
Provençal Rosé – Crisp and dry, a refreshing contrast to bold flavors
Sparkling Cava or Brut Rosé – Adds lift and sparkle to the salty, savory notes