Rosemary Olive Tapenade with Sun-Dried Tomatoes Recipe

Rosemary Olive Tapenade with Sun-Dried Tomatoes | Plantsy Vegan Recipes

This September tapenade recipe creates is a bold, savory spread made with olives, sun-dried tomatoes, rosemary, garlic, and a little lemon. It comes together quickly in a food processor and works well with toasted bread, crackers, roasted vegetables, grain bowls, or a simple snack board.

Yield: About 1½ cups | Time: 10 minutes

Ingredients

For the Tapenade

• 1½ cups (225 g) pitted Kalamata olives

• ½ cup (70 g) oil-packed sun-dried tomatoes, drained

• 2 tbsp. (18 g) capers, drained

• 1 small garlic clove, chopped

• 1 tbsp. (15 ml) fresh lemon juice

• 1 tsp. lemon zest

• 1 tsp. chopped fresh rosemary

• ½ tsp. dried oregano

• 2 tbsp. (30 ml) extra-virgin olive oil, plus more as needed

• ⅛ tsp. black pepper

For Serving

• Toasted baguette slices, crackers, or flatbread

• Fresh vegetables

• Roasted potatoes or roasted vegetables

• Extra olives

• Fresh rosemary or parsley

Directions

1. Add the olives, sun-dried tomatoes, capers, garlic, lemon juice, lemon zest, rosemary, oregano, olive oil, and black pepper to a food processor.

2. Pulse until the mixture is finely chopped and spreadable, stopping to scrape down the sides as needed. Keep some texture rather than blending it completely smooth.

3. Taste and adjust with a little more lemon juice, olive oil, or black pepper as needed. The olives and capers usually provide enough salt, so taste before adding any.

4. Transfer the tapenade to a small bowl.

5. Serve with toasted baguette slices, crackers, flatbread, fresh vegetables, roasted potatoes or roasted vegetables, extra olives, and fresh rosemary or parsley.

Make It Yours

For September, keep the olive base and adjust the add-ins depending on what you plan to serve it with.

• Use green olives in place of some of the Kalamata olives for a milder spread, or add roasted red pepper for a softer, sweeter flavor. Parsley, basil, or thyme can replace the rosemary.

• For a brighter finish, add more lemon zest or a splash of red wine vinegar.

• For a more substantial appetizer plate, serve the tapenade with sliced apples, grapes, roasted carrots, cauliflower, or warm white beans.