Best 2 Olive Sun Dried Tomato Tapenade Recipes

Welcome to the culinary journey of creating the perfect "Olive Sun Dried Tomato Tapenade". This flavorful and versatile spread is a delectable blend of Mediterranean flavors that will tantalize your taste buds and elevate your culinary creations. Whether you're a seasoned chef or a home cook looking to add a touch of sophistication to your meals, this article will guide you through the process of crafting the ultimate olive sun dried tomato tapenade, offering tips and tricks to ensure a delightful and unforgettable experience. From selecting the finest ingredients to mastering the art of combining them, we'll explore the secrets behind this savory delicacy, so you can create an authentic and authentic tapenade that will impress your friends and family.

Let's cook with our recipes!

SEA BASS WITH SUN-DRIED TOMATO AND BLACK OLIVE TAPENADE

Sea Bass with Sun-Dried Tomato and Black Olive Tapenade image

Categories Olive Tomato Broil Low Carb Low Fat Bass Healthy Bon Appétit

Yield Serves 4

Number Of Ingredients 9

Ingredients

4 sun-dried tomato halves (not packed in oil)
8 Kalamata olives, pitted
2 tablespoons chopped red onion
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh parsley
1 large garlic clove
2 teaspoons red wine vinegar
1 teaspoon olive oil
4 6-ounce sea bass fillets

Steps:

Place sun-dried tomatoes in small bowl. Pour boiling water over to cover. Let stand until tomatoes are very soft, about 30 minutes. Drain, reserving 4 tablespoons soaking liquid.
Transfer tomatoes to processor. Add olives, onion, chopped basil, parsley and garlic and chop finely. Add vinegar, oil and 2 tablespoons reserved tomato soaking liquid; blend until moist paste forms, adding more soaking liquid if mixture is too thick. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill.)
Prepare barbecue (medium-high heat) or preheat broiler. Sprinkle sea bass with salt and pepper. Grill or broil fish until opaque in center, about 4 minutes per side.
Transfer fish to plates. Top with spoonful of tapenade and serve.

OLIVE AND SUN-DRIED TOMATO TAPENADE WITH ENDIVE LEAVES RECIPE - (5/5)

Olive And Sun-Dried Tomato Tapenade With Endive Leaves Recipe - (5/5) image

Provided by á-174942

Number Of Ingredients 4

Ingredients

3 cans pitted black olives - (8 oz ea) drained
3/4 cup sun-dried tomatoes packed in olive oil
Extra-virgin olive oil
3 heads endive - (abt 1/2 lb)

Steps:

In the bowl of a food processor, add the olives, sun-dried tomatoes and the olive oil it was packed in. Pulse until smooth, but still chunky. Add more extra-virgin olive oil if mixture is too dry. Spoon into a serving bowl. If not serving immediately, cover tightly with plastic wrap and refrigerate up to 2 days. Be sure to bring it to room temperature and to mix it thoroughly before serving. Gently pull off the leaves from the endive, being carefully not to tear the leaves. Wash thoroughly with cold water and dry completely. Place the bowl of tapenade in the center of a large platter. Decoratively circle the tapenade bowl with the endive leaves working your way to the rim of the platter. This recipe yields 12 appetizer servings.

Tips:

When selecting olives for your tapenade, choose a variety that is briny and flavorful, such as Kalamata or Castelvetrano olives.
If you are using sun-dried tomatoes packed in oil, be sure to drain them well before using.
To add a bit of heat to your tapenade, add a pinch of red pepper flakes or a drizzle of hot sauce.
For a smoother tapenade, blend it in a food processor until it reaches the desired consistency.
If you prefer a chunkier tapenade, chop the olives and sun-dried tomatoes by hand.

Conclusion:

Olive sun-dried tomato tapenade is a versatile condiment that can be used as a dip, sandwich spread, or marinade. It is also a great way to add flavor to pasta dishes, pizzas, and grilled meats. With its salty, briny, and tangy flavor, olive sun-dried tomato tapenade is sure to become a favorite in your kitchen.