Black Olive and Sun-dried Tomato Tapenade

May 11, 2020  •  Appetizers, Condiments,

I opened a can of black olives to decorate the artistic focaccia bread I made recently, and since I don’t love black olives on their own, I wanted to do something with the leftovers from the can instead of just throwing them out. This simple tapenade comes together in a minute and can be frozen for use at your next party (which for me will be as soon as the COVID-19 situation is no longer a threat).

Black Olive and Sun-dried Tomato Tapenade
Prep time
Cook time
Total time
Recipe type: Appetizer
Serves: 8
  • ⅓ to ½ cup black olives
  • ⅓ to ½ cup sun-dried tomatoes in oil (use the oil too)
  • ¼ cup grated Parmigiano Reggiano cheese
  • 1 tablespoon minced garlic
  • Extra virgin olive oil, as needed
  • Chopped scallions, for garnish
  1. Combine the olives, tomatoes, cheese and garlic in the bowl of a food processor fitted with the blade and pulse repeatedly until well minced and combined. If the mixture is too thick, drizzle in a bit more oil with the blade running until you get the texture you prefer.
  2. Top with scallions for garnish and serve with cheese and crackers. May be frozen.


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