Tasty Mediterranean Olive Spread

This flavorful Mediterranean blend mixes tangy Kalamata olives with juicy sundried tomatoes to create an irresistible party spread that'll turn any get-together into a memorable event. The deep tastes take you straight to seaside towns where these simple ingredients truly shine.

I threw this tapenade together during a last-minute dinner party when my pantry was nearly empty. My friends were so blown away by the rich flavors that it's become my go-to appetizer for everything from fancy dinners to casual hangouts.

Ingredients

• Kalamata olives: They form the salty foundation; grab the pitted kind to save yourself some trouble
• Sundried tomatoes: The oil-soaked ones add natural sweetness and depth; always pick oil-packed for extra richness
• Capers: They bring little bursts of tang; try to find nonpareil capers for the nicest bite
• Extra virgin olive oil: Gives that smooth, spreadable texture; don't skimp on quality as it really affects the taste
• Dried oregano: Adds that classic Mediterranean herb flavor; swap in fresh if you've got some handy

Step-by-Step Instructions

Get Everything Ready:

Drain off the liquid from your olives and tomatoes but keep a bit of the tomato oil. Give the capers a quick rinse to cut down on saltiness while keeping their zippy taste. Setting up all your stuff beforehand makes everything go smoothly.

Combine Main Ingredients:

Throw the olives, sundried tomatoes, capers, and olive oil into your food processor. Hit the pulse button 5 to 10 times in short bursts instead of running it continuously. You want it chunky, not smooth, so each ingredient stands out.

Check And Mix:

Take a spatula and push down anything stuck to the sides so everything mixes properly. This step really matters if you want every bite to taste the same.

Pulse Again:

Give it another 5 to 10 quick pulses until everything's finely chopped but still has some texture. Keep an eye on it—you don't want baby food! The best tapenade keeps tiny bits of each ingredient visible.

Add Herbs By Hand:

Dump the mixture into a bowl and gently stir in the oregano with a spoon. Doing this part manually keeps the herbs smelling fresh, which might not happen if you tossed them in the processor.

Pin it

What I love most about this spread is how versatile it is. Sure, it's great on toast points, but I've found it's absolutely amazing when smeared on a piece of grilled fish right before serving. The warmth releases all the fragrant oils and creates an instant sauce that makes even plain white fish taste fancy.

Storage And Shelf Life

This mix stays good in an airtight container in your fridge for about a week. The olive oil acts as a natural preservative while the flavors keep blending and getting better day by day. For the tastiest results, let it sit out for 15-20 minutes before serving so the oil softens and the flavors wake up. If it looks too thick after being in the fridge, just mix in a splash more olive oil to loosen it up.

Creative Serving Ideas

Though toasted bread is the usual partner, this spread can do so much more. Mix it with hot pasta for a quick sauce, drop some on grilled veggies for extra flavor, or spread it on your lunch sandwich instead of mayo. For a fancy starter, put small spoonfuls on endive leaves and top with thin Parmesan slices for a pretty bite. Since the flavor is so strong, you won't need much, making it budget-friendly for parties.

Ingredient Variations

The basic recipe works as a starting point for tons of tweaks. Try adding a garlic clove for kick, mixing in fresh basil during summer, or throwing in some toasted pine nuts for crunch. Want it spicy? Add red pepper flakes or a chopped fresh chili. You can swap some of the sundried tomatoes with roasted red peppers for a sweeter taste, or add preserved lemon for brightness. Think of this spread as your playground—change it up to match whatever else you're serving.

Pin it

This spread brings real Mediterranean magic to your table with barely any work, packing authentic flavors into every single bite.

Frequently Asked Questions

→ How long does olive and sundried tomato tapenade keep in the refrigerator?

Your spread will stay fresh in a sealed container in the fridge for about a week. Just know that the olive oil might get a bit firm when cold, so let it sit out for 15-20 minutes before you serve it.

→ Can I make this tapenade without a food processor?

You sure can! Though a food processor makes it easier, you can grab a sharp knife and chop everything by hand. Just try to cut everything about the same size so your spread has a nice even texture.

→ What can I serve with olive and sundried tomato tapenade besides crackers?

This tasty mix goes great with fresh crusty bread, warm focaccia, raw veggie sticks, or even on top of grilled chicken or fish. It also works wonders in sandwiches, wraps, or mixed into pasta for a quick and easy sauce.

→ Can I substitute any ingredients in this tapenade?

You bet! Try using green olives instead of Kalamata, throw in some roasted red peppers, add fresh basil leaves, or mix in a garlic clove for different flavors. You can play with the amounts to match what you like while keeping it spreadable.

→ Is this tapenade suitable for special diets?

This spread is naturally vegan, gluten-free, and has no dairy, so it works for lots of diets. It's got plenty of good fats from the olive oil too. Just watch out if you're cutting back on salt since the olives and capers pack quite a salty punch.

→ How can I adjust the consistency of the tapenade?

For a chunkier spread, use less olive oil or don't process it as much. If you want it smoother, add more olive oil and blend it longer. The best texture is slightly chunky but easy to spread on your favorite bread or crackers.