After tasting a delicious olive tapenade at a restaurant a few years ago, I started playing around with different olive dip recipes to serve on Shabbos, alongside the fish. I tried the typical spanish olives with mayo, green olives with garlic and olive oil, and finally this recipe, which proved to be by favorite. The sundried tomatoes add a delicious flavor and color to the dip. When I was plating this for photographing, my two year old daughter asked if she could have some in a sandwich. I put two pieces of crostini together, and she ate the whole thing! If a two year old can appreciate its deliciousness, imagine how much you, and your guests, will!
Sundried Tomato Olive Tapenade
1 19oz can black olives (I use manzanilla)
1/2 jar of sundried tomatoes packed in olive oil, about 10
4 tbsp oil from the jar of sundried tomatoes (or extra virgin olive oil)
3 garlic cloves
Add olives, sundried tomatoes, garlic and oil to a food processor. Pulse until it reaches desired consistency (I like it a bit chopped and piecey otherwise it will have a sandy/grainy texture).
5 thoughts on “Sundried Tomato Olive Tapenade”
This sounds so easy and good. I have sun dried tomatoes, not packed in oil. Would they work in this recipe?
I can’t say for sure. The ones packed in oil are softer and not as dry. Plus, the infused oil adds flavor.
This is the BEST dip I’ve ever tasted! Thanks for posting!!
That is quite the compliment!
Just made this here in Israel and very excited for my family to taste it.