Add more flavor to your olive tapenade by adding some sun-dried tomatoes for a splash of color and texture. This gourmet olive tapenade is made with capers, fresh basil and Parmesan cheese. It's a gourmet yet easy vegetarian and vegan appetizer, dip or spread.
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- 1 4 ounce jar sun-dried tomatoes packed in oil, drained (reserve the oil)
- 1 cup fresh black olives
- 2 tbsp chopped fresh basil
- 3 cloves garlic
- 1/2 cup capers
- 1 1/2 tsp Parmesan cheese or vegan Parmesan substitute (optional)
- salt and pepper to taste
Place all ingredients in a food processor. Add 2 - 3 tablespoons of the oil from the sun-dried tomatoes. Process until desired consistency is reached. Olive tapenade should be course with some chunks, not smooth and creamy.