Kelly's Tapenade
- Reviews 1
Ready In: 15 mins
Serves: 4-6
Yields: 3 cups
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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