SUN-DRIED TOMATO & BASIL OLIVE TAPENADE (5 MINUTES!)
Simple, fresh, and flavorful olive tapenade made with just 6 ingredients. Perfect as a tangy dip, savory pairing for hummus, or sandwich spread!
Provided by Minimalist Baker
Categories Dip
Time 5m
Number Of Ingredients 8
Steps:
- 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.
- 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.
- 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.
- Store in the refrigerator up to 7-10 days. Freeze for long-term storage, though best when fresh.
Nutrition Facts : ServingSize 1 three-Tbsp servings, Calories 99 kcal, Carbohydrate 4.8 g, Protein 1 g, Fat 9.2 g, SaturatedFat 4.2 g, Sodium 559 mg, Fiber 1.9 g, Sugar 1.5 g
SUN-DRIED TOMATO AND KALAMATA OLIVE TAPENADE
Recipe From Oxmoor House. Note: Ready-to-Use Sun-Dried Tomatoes: Be sure to buy ready-to-use sun-dried tomatoes packed without oil for this savory spread. Because they've undergone a special process that adds back moisture, there's no need to reconstitute them, and they don't have the high fat of dried tomatoes packed in oil. Like all sun-dried tomatoes, this convenient product is high in vitamin A and is a good source of potassium.
Provided by gailanng
Categories Vegetable
Time 5m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Place first 8 ingredients in a food processor; process until smooth, stopping once to scrape down sides. Add parsley, and pulse 8 to 10 times or until minced.
- Serve immediately, or cover and chill until ready to serve.
Nutrition Facts : Calories 56.4, Fat 3, SaturatedFat 0.4, Cholesterol 0.8, Sodium 387.9, Carbohydrate 6.9, Fiber 1.8, Sugar 4.1, Protein 2
SUNDRIED TOMATO TAPENADE
A to-die-for take on the usual olive tapenade. Don't use California sundried tomatoes because they are too sweet! Every time I make this I get requests for the recipe! I've never actually had the patience to chill this and always end up serving it right away. It's a huge hit! Serve with your favorite crackers.
Provided by Alexis May Tanner
Categories Appetizers and Snacks Tapas
Time 2h20m
Yield 8
Number Of Ingredients 9
Steps:
- Stir balsamic vinegar, olive oil, and cayenne pepper together in a bowl; fold in sun-dried tomatoes, Kalamata olives, green olives, and garlic. Season with black pepper. Cover bowl with plastic wrap and refrigerate for flavors to blend, at least 2 hours to overnight.
- Arrange cream cheese halves on 2 serving dishes; spoon tapenade over cream cheese.
Nutrition Facts : Calories 199.5 calories, Carbohydrate 8.9 g, Cholesterol 30.8 mg, Fat 17.6 g, Fiber 1.8 g, Protein 3.8 g, SaturatedFat 7.2 g, Sodium 390.3 mg, Sugar 0.6 g
CROSTINI WITH SUN-DRIED-TOMATO TAPENADE
Categories Food Processor Olive Tomato Bake Cocktail Party Capers Bon Appétit
Yield Makes about 36
Number Of Ingredients 7
Steps:
- Using on/off turns, finely chop olives and tomatoes in processor. Add 2/3 cup oil, capers, and oregano; blend to coarse puree. Transfer to bowl. (Tapenade can be made 3 days ahead. Cover; refrigerate. Bring to room temperature before using.)
- Preheat oven to 350°F. Place bread slices on baking sheet. Brush lightly with additional oil. Bake until golden, about 10 minutes. Spread tomato tapenade on toasts and serve.
SEA BASS WITH SUN-DRIED TOMATO AND BLACK OLIVE TAPENADE
Steps:
- Place sun-dried tomatoes in small bowl. Pour boiling water over to cover. Let stand until tomatoes are very soft, about 30 minutes. Drain, reserving 4 tablespoons soaking liquid.
- Transfer tomatoes to processor. Add olives, onion, chopped basil, parsley and garlic and chop finely. Add vinegar, oil and 2 tablespoons reserved tomato soaking liquid; blend until moist paste forms, adding more soaking liquid if mixture is too thick. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill.)
- Prepare barbecue (medium-high heat) or preheat broiler. Sprinkle sea bass with salt and pepper. Grill or broil fish until opaque in center, about 4 minutes per side.
- Transfer fish to plates. Top with spoonful of tapenade and serve.
More about "sun dried tomato and kalamata olive tapenade recipes"
SWICH | RECIPES - OLIVE & SUN-DRIED TOMATO TAPENADE
From thebigswich.com
SUN DRIED TOMATO KALAMATA OLIVE BRUSCHETTA / THE …
From thegratefulgirlcooks.com
SUN-DRIED TOMATO TAPENADE RECIPE - ANDREA MEYERS
From andreasrecipes.com
SUN-DRIED TOMATO OLIVE TAPENADE – GIADZY
From giadzy.com
Servings 6Category Side Dish SnackAuthor Giada De LaurentiisTotal Time 5 mins
SUN-DRIED TOMATO OLIVE TAPENADE
From sutterbuttesoliveoil.com
15 BLACK OLIVE BRUSCHETTA RECIPE - SELECTED RECIPES
From selectedrecipe.com
SUN-DRIED TOMATO & KALAMATA OLIVE HUMMUS - CONNOISSEURUS VEG
From connoisseurusveg.com
OLIVE & SUN-DRIED TOMATO TAPENADE - ROUXBE
From rouxbe.com
SUNDRIED TOMATO, KALAMATA OLIVE & PESTO LAYERED CHEESE SPREAD
From treksandbites.com
SUN-DRIED TOMATO AND OLIVE TAPENADE - GREATIST.COM
From greatist.com
SUN-DRIED TOMATO TAPENADE - EASY AND FLAVORFUL - COOKTHESTORY
From cookthestory.com
GLUTEN-FREE SUNDRIED TOMATO AND OLIVE QUICK BREAD
From naturesplus.com
SUN DRIED TOMATO AND KALAMATA OLIVE TAPENADE RECIPES
From recipegoulash.cc
SUN-DRIED TOMATO AND GREEN OLIVE TAPENADE - NO ANCHOVIES
From seitanbeatsyourmeat.com
OLIVE AND SUNDRIED TOMATO TAPENADE - PARSLEY & PARM
From parsleyandparm.com
ORZO WITH SUN-DRIED TOMATOES AND KALAMATA OLIVES RECIPE
From stage.element.allrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love