Sun Dried Olive Spread

This lively olive sun dried tomato tapenade brings the taste of the Mediterranean straight to your home in a few quick minutes. The mix of tangy olives, rich tomatoes, and aromatic herbs makes a go-to spread that works wonders on everything from basic crackers to garden-fresh veggies.

I stumbled on this tapenade mix when I was trying to copy an amazing starter I had at a tiny seaside eatery in Greece. Now it's become my must-bring treat to every party—my buddies won't let me show up without it.

Ingredients

• Green olives: they form the salty backbone that makes tapenade stand out. Go for premium unpitted ones to get the fullest flavor
• Sun dried tomatoes in oil: these bring a deep sweet-sour kick that cuts through the olive saltiness. The packed oil helps everything blend smoothly
• Fresh mint: adds a cool, fresh touch that brightens the whole mix. Pick bright green leaves with no dark spots
• Fresh parsley: gives a crisp, garden-like taste that goes perfectly with olives. Flat leaf works way better than curly here
• Fresh dill: brings a light licorice hint that boosts the Mediterranean feel. Go for bushy sprigs with a strong smell
• Oregano: adds that typical Mediterranean flavor note. Don't worry—the dried stuff works great too
• Olive oil: creates the right texture and adds smoothness. Splash in some extra virgin for top-notch taste
• Garlic cloves: give that must-have kick and richness. Pick hard cloves without any green shoots

Easy Preparation Steps

Get everything ready:

Make sure all herbs are cleaned and fully dried so water doesn't weaken the taste. Take out pits if using whole olives. Let excess oil drip from tomatoes but keep some for good texture.

Put everything in food processor:

Throw in the olives, tomatoes, all those fresh herbs, oregano, olive oil and garlic. Don't worry about the exact order, though putting heavier stuff at the bottom helps everything mix better.

Blend until it looks right:

Do quick, short pulses instead of running the machine non-stop to keep some chunks. Stop now and then to push down the sides with a rubber spatula. Keep going until you get what you want—chunky or smooth, it's up to you.

Check the flavor:

Try a little bit before serving and tweak if needed. You might want more olive oil to make it richer, extra herbs for freshness, or another garlic clove for a stronger kick.

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The first time I brought this tapenade to a family party, my olive-loathing nephew couldn't stop eating it. Later he told me it totally changed his mind about olives. That's when I realized a well-mixed blend can win over even the pickiest eaters.

Storage Solutions

This mix stays good in the fridge for up to a week. Put it in a sealed container and pour a bit 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 everything mingles together. I often make twice as much for this reason, having some right away and saving the rest for quick snacks throughout the week.

Versatile Applications

Though it's great as just a dip, this tapenade shines in lots of dishes. Smear it on toast slices for a quick crostini. Mix a spoonful into hot pasta for an instant sauce. Drop some on top of grilled fish or chicken. My top choice is putting it inside a grilled cheese sandwich before cooking—it turns basic comfort food into something really special.

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Make It Your Own

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

Cultural Significance

Tapenade comes from Provence in France, where olive trees have grown for hundreds of years. The classic version uses black olives, capers, anchovies and olive oil, with the name coming from the Provençal word for capers, tapeno. This green olive and sun dried tomato version is a modern Mediterranean blend that keeps the heart of the original while adding popular Italian touches. Serving tapenade isn't just about the food but about bringing in that laid-back Mediterranean way of eating that values fresh stuff, simple cooking, and sharing good times.

Frequently Asked Questions

→ Can I swap green olives for black ones?

Sure, black olives work too, and they'll give a milder taste to the mix.

→ What can I eat this olive dip with?

Enjoy it with veggies, crackers, hummus, or even slathered on bread or a sandwich.

→ How long will this mix stay fresh?

Keep it sealed in the fridge, and it should last up to a week.

→ Is this spread easy to make ahead?

Totally! Make it the day before, and the flavors will be even better.

→ Does this work as a vegan dish?

Yep, the ingredients listed are completely vegan-friendly.