The Tomato Tapenade is a bold, savory Mediterranean condiment that combines the sweet intensity of sun-dried tomatoes with the briny punch of olives and capers. It’s perfect as a spread, dip, pasta sauce base, or topping for grilled fish, meats, or crostini.
Ingredients (makes about 1½ cups):
• 1 cup sun-dried tomatoes (packed in oil, drained but reserve some oil)
• ½ cup black or mixed olives (Kalamata, Niçoise, or
Taggiasca, pitted)
• 1½ tbsp capers (rinsed if salted)
• 2 garlic cloves, minced
• 2-3 tbsp olive oil (or reserved sun-dried tomato oil)
• 1 tsp lemon juice (optional — for brightness)
• ½ tsp dried oregano (or thyme)
• Freshly ground black pepper to taste
Method:
1. Place sun-dried tomatoes, olives, capers, and garlic in a food processor.
2. Pulse a few times to roughly chop.
3. Add olive oil, lemon juice, and oregano.
4. Blend until a coarse paste forms — not completely smooth.
5. Adjust with extra olive oil if needed for texture.
6. Season with black pepper (usually no salt needed because of olives and capers).
Chef’s Tips:
• For a softer, spreadable texture, add a splash of warm water or extra oil.
• For a touch of heat, blend in a pinch of chili flakes.
• Delicious on crostini, grilled chicken, seafood, roasted vegetables , or pasta.
• Keeps 7-10 days refrigerated in an airtight container topped with olive oil.
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Dining and Cooking