Olive Oil and Sun-dried Tomato Tapenade

Use this classic Provençale olive spread to add pizzazz to sandwiches, pastas or pizzas.

Blender

JAWZ High performance Blender

Total

10 Minutes

Prep

10 Minutes

Cook

0 Minutes

 

Makes

2 Cups

 

Ingredients

  • 2 cups pitted black olives
  • 2/3 cup sun-dried tomatoes
  • 2/3 cup olive oil
  • 1/2 cup capers
  • 1/2 cup packed fresh parsley
  • 1/4 cup red wine vinegar
  • 2 tbsp lemon juice
  • 2 tbsp fresh thyme leaves
  • 3 cloves garlic
  • 1/2 tsp each salt and pepper

Methodology

  1. In JAWZ High Performance Blender, combine olives, sun-dried tomatoes, olive oil, capers, parsley, 6 tbsp water, vinegar, lemon juice, thyme, garlic, salt and pepper. Pulse until smooth.

Tips

  • Substitute basil for parsley.
  • This versatile tapenade can be served with grilled bread for a simple appetizer, tossed with pasta for quick side dish or used as a condiment for grilled lamb, chicken or fish.

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