Directions
Blend olives with sun-dried tomatoes, capers, garlic, and anchovy in a food processor until finely chopped. While processing, gradually add olive oil and lemon juice until you achieve your preferred consistency. Taste and adjust seasonings as needed, then transfer the tapenade to a serving bowl. Sprinkle with fresh basil leaves. Serve with bread, crackers, or as a spread or dip. Serves 6.
Sun Dried Tomato Tapenade
Prep: 10 min Servings: 6
This homemade tapenade is a flavorful Mediterranean delight that combines mixed olives, sun-dried tomatoes, capers, garlic, and optional anchovy for a salty kick, all blended together with extra virgin olive oil and lemon juice. Its a versatile condiment, perfect for spreading on bread, topping grilled meats and veggies, or serving as an appetizer for gatherings, offering a burst of savory and tangy flavors with a hint of fresh basil.
Ingredients
- 1 jar Cento Imported Chefs Select Pitted Olives (11.6 oz), drained
- ¼ cup Cento Chefs Cut Sun Dried Tomatoes, drained
- 2 tbsp Cento Nonpareil Capers, drained
- 1 clove Garlic
- 1 fillet Cento Flat Fillets of Anchovies
- 3 tbsp Cento Imported Extra Virgin Olive Oil
- 1 tbsp Lemon Juice
- Fresh Basil Leaves, garnish
Directions
- Blend olives with sun-dried tomatoes, capers, garlic, and anchovy in a food processor until finely chopped. While processing, gradually add olive oil and lemon juice until you achieve your preferred consistency. Taste and adjust seasonings as needed, then transfer the tapenade to a serving bowl. Sprinkle with fresh basil leaves. Serve with bread, crackers, or as a spread or dip. Serves 6.
