Kelly's Tapenade
- Ready In:
- 15mins
- Ingredients:
- 11
- Yields:
-
3 cups
- Serves:
- 4-6
ingredients
- 1 cup kalamata olive, pitted
- 1 (15 ounce) can black olives (I get medium or large)
- 1⁄2 cup pimento stuffed olive
- 1 (15 ounce) can water-packed artichoke hearts (or if you have the small jars or marinated hearts, use 2 jars)
- 1⁄4 cup capers
- 8 sun-dried tomatoes packed in oil
- 1 -2 garlic clove (I use 2!)
- 1⁄3 cup parmesan cheese
- 1⁄4 cup extra virgin olive oil
- 3 -4 fresh basil leaves (1/2 tbs dried- use fresh if at all possible)
- black pepper
directions
- In a food processor, add all olives and capers. Process until coarsely chopped. Do not puree! Transfer to a bowl.
- Add to processor artichoke hearts, sun dried tomatoes, basil, and garlic. Process until coarsely chopped. Transfer to bowl with the olive mixture.
- Mix in the olive oil and parmesean cheese by hand.
- Garnish with fresh italian parsley or basil leaves if you like.
- If you want to increase this recipe in a pinch, you can add 1 extra can of black olives. I've done this when a few extra guests show up that I was not planning on!
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RECIPE SUBMITTED BY
I dream about being a chef! I grew up in Maui so I was exposed to a lot of different cultures and cuisines. I went to nursing school instead of chef school because it was "more practical" at the time.
I am married and have one 19 year old son. I have three stepchildren also. This December my oldest stepson is making me a grandmother. Not a name I wanted before I'm 40, but I'm excited!
I love to cook, eat, garden, ride my horse and recently took up golf.