Spicy Sun-Dried Tomato and Lemon Zest Tapenade
- Ready In:
- 35mins
- Ingredients:
- 6
- Yields:
-
3 1/2 cups
- Serves:
- 28
ingredients
- 1 cup kalamata olive, pitted
- 1⁄2 cup green olives, marinated with red pepper flakes
- 1 small red onion, rough chopped
- 4 ounces pine nuts, toasted (do not burn)
- 8 1⁄2 ounces sun-dried tomatoes packed in oil
- 2 lemons, juice and zest of
directions
- Place all olives in food processor and pulse until just to a coarse chop. About BB size or just bigger reserve).
- Place rough chopped red onion in food processor and pulse until just fine dice reserve.
- Place sun-dried tomatoes and toasted pine nuts in processor and pulse until a rough paste.
- Add back onions, and olives, juice and zest of lemons.
- Pulse until mixed and a paste.
- Pack and keep in a resalable container in the fridge will keep for two weeks. Tapenade freezes very well; spoon it into plastic ice cube trays, freeze it, and then bag and label the cubes of tapenade for quick and easy meals in the future.
- (Option use regular green olives with ¼ teaspoon red pepper flakes more if you like it zippy).
- (Option use non oil sun dried tomatoes rehydrate dry and add 1/8 cup good extra virgin olive oil).
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RECIPE SUBMITTED BY
I have cooked all my life turned on to cooking by my mother and father who had the opportunity to take a course from James Beard way back in the late 60's. I finally went to culinary school and got my degree and cook for a living though not much of one.