Tapenade is great served as a dip along with a sliced baguette or pita chips (perfect for your New Years Eve party!), and makes a flavorful spread for sandwiches and wraps. Sun-dried tomatoes brighten up traditional tapenade and add a nice balance to the salty kalamata olives.
Makes about 2 cups
What You'll Need:
1 cup olives
3/4 cup sundried tomatoes (preferably packed in oil)
1 tablespoon capers
1 anchovy fillet
1 clove garlic
2 tablespoons fresh parsley, plus more for garnish
1/4 cup olive oil
1/4 teaspoon fresh ground pepper
1 baguette, sliced, for serving (optional)
What to Do:
- Combine all ingredients in a medium bowl.
- Use an immersion blender to puree to the desired consistency. Alternatively, combine all ingredients in a food processor or blender and puree to the desired consistency.
- Serve at room temperature with baguette, pita chips, or crackers. (Can be made up to 2 days ahead of time.)
This recipe and photo were created by contributor Kelli Dunn of The Corner Kitchen. Learn more about Kelli and this recipe by checking out her accompanying post, and check out her Greatist bio on our About Page!