Olive Sun Dried Spread

This bright olive sun dried tomato tapenade brings the taste of the Mediterranean straight to your home in minutes. The mix of tangy olives, sweet tomatoes, and garden-fresh herbs makes a go-to dip that makes everything better, from plain crackers to raw veggies.

I stumbled on this tapenade mix when I was trying to copy an amazing starter from a tiny beachside eatery in Greece. It's now become what I'm known for at every party—my buddies almost beg me to bring it along.

Ingredients

• Green olives: they form the salty foundation that gives tapenade its unique taste. Go for top-notch unpitted ones for maximum flavor
• Sun dried tomatoes in oil: these add rich sweetness that cuts through the olive saltiness. The oil they come in helps create a smooth mix
• Fresh mint: gives a cool, lively kick that brightens the whole dish. Pick leaves that are green without dark spots
• Fresh parsley: brings an earthy, fresh taste that goes great with olives. The flat Italian kind works really well here
• Fresh dill: adds a hint of licorice that makes the Mediterranean flavors pop. Look for bushy fronds with a strong smell
• Oregano: gives that typical Mediterranean herb flavor. You can even use the dried stuff and get good results
• Olive oil: makes everything blend nicely and adds depth. Go with extra virgin for the tastiest outcome
• Garlic cloves: bring that must-have punch and richness. Grab firm ones that haven't started sprouting

Step-by-Step Instructions

Prepare the ingredients:

Make sure all herbs are cleaned and completely dry so water won't water down your flavors. Take pits out of olives if they have them. Let extra oil drip from the tomatoes but keep some for good texture.

Combine in food processor:

Throw green olives sun dried tomatoes all fresh herbs oregano olive oil and garlic into your food processor. It doesn't really matter what goes in first but putting heavier stuff at the bottom helps things mix better.

Pulse to desired consistency:

Do quick short pulses instead of running it non-stop to keep some chunks. Stop now and then to push down what's stuck on the sides. Keep going until you like how it looks—some folks want it chunky while others like it smooth.

Taste and adjust:

Before you serve it try a bit and fix the flavor if needed. You might want to add more olive oil to make it richer more herbs to make it fresher or another garlic clove for extra kick.

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The first time I brought this tapenade to a family get-together my nephew who hated olives couldn't stop eating it. Later he told me it totally changed how he felt about olives. That's when I realized a well-balanced mix can win over even the pickiest eaters.

Storage Solutions

This tapenade stays good in the fridge for up to a week. Put it in a sealed container and pour a thin coat of olive oil on top to lock in freshness and stop it from turning brown. The flavors actually get better after a day or two as they blend together. I often make twice as much for this reason—some for now and the rest for quick snacks during the week.

Versatile Applications

Though it's great as a simple dip this tapenade works in tons of dishes. Smear it on toasted bread slices for a quick crostini. Mix a spoonful into pasta for a fast sauce. Put it on top of grilled fish or chicken. My favorite way is spreading it inside a grilled cheese before cooking—it turns everyday comfort food into something amazing.

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Customize Your Tapenade

What's great about this recipe is how easily you can change it. Try black olives instead of green for a different taste. Add capers for more tang or a squeeze of lemon for brightness. Mix in roasted red peppers for sweetness or red pepper flakes for heat. You can also play with different herbs like basil instead of mint or thyme instead of dill. Each twist makes a slightly different but equally tasty result.

Cultural Significance

Tapenade started in Provence France where olive trees have grown for hundreds of years. Usually made with black olives capers anchovies and olive oil the name comes from the Provençal word for capers tapeno. This version with green olives and sun dried tomatoes shows a modern Mediterranean blend keeping the heart of the original while adding popular Italian ingredients. Serving tapenade isn't just about food but about living the laid-back Mediterranean way that values fresh stuff simple cooking and eating together.

Frequently Asked Questions

→ Could I swap green olives for black?

Sure thing! Black olives will give it a softer, less bold taste.

→ What pairs best with this spread?

Hummus, fresh raw veggies, crackers, or even your favorite sandwich work great.

→ How long does the spread last once made?

Keep it sealed in the fridge, and you’ll have up to 7 days to enjoy it.

→ Can I prepare this spread in advance?

Yep, it’s a good idea to make it a day ahead so the flavors get even better.

→ Is this spread totally plant-based?

Yup, this dip is vegan as long as you use the listed ingredients.