Sun-Dried Tomato Tapenade
Tapenade with sun-dried tomatoes, black and green olives, herbs and lemon flavors.
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 1 and 1/2 cups 1x
- Category: Appetizer
- Method: No-Bake
- Cuisine: Mediterranean
- Diet: Vegan
Ingredients
Scale
- 1 cup green olives, pitted and chopped
- ¼ cup black olives pitted and chopped
- 2 tablespoons capers, rinsed well
- 3 slices or 1 tablespoon sun-dried tomatoes, chopped
- ½ garlic clove, sliced
- 3 tablespoons olive oil
- 1 tablespoon lemon juice
- ¼ teaspoon hot red pepper flakes
- 1 tablespoon fresh parsley, roughly chopped
- ½ tablespoon fresh mint, roughly chopped
Instructions
- Using a mortar, mash the olives with capers, sun-dried tomatoes and garlic. Pound in the herbs. Add in olive oil, lemon juice, red pepper flakes and stir well.
Notes
I use store-bought sun-dried tomatoes in olive oil, so I don’t need any soaking. If your tomatoes are dry, soak them in boiling water until they soften and then use them in the recipe.
If you use a food processor, put everything in it and pulse until it’s chunky or smooth.
Nutrition
- Serving Size:
- Calories: 246
- Sugar: 15.4 g
- Sodium: 453.7 mg
- Fat: 16.3 g
- Carbohydrates: 25.9 g
- Protein: 6.2 g
- Cholesterol: 0 mg
Find it online: https://www.giverecipe.com/sun-dried-tomato-tapenade/