This Olive Tomato Tapenade is an easy appetizer to display at a party.
From a RecipeGirl reader:
YUM! Made this for a pre Labor day celebration last night, and bringing it again to a Labor Day picnic today! This was so simple, always have these ingredients on hand. Super awesome if you love olives!
Olive-Tomato Tapenade
An easy tapenade recipe done entirely in the food processor!
Ingredients
- ½ pound (8 ounces) roasted red onions (see tips below)
- 1 tablespoon minced garlic
- ½ tablespoon dried oregano
- 1 cup stuffed green olives
- 2 tablespoons chopped sun-dried tomatoes
- ½ tablespoon dried basil
- 1 cup extra virgin olive oil
Instructions
- Run all ingredients through the food processor, then mix well. Store in an airtight container.
- Serve this wonderful spread with sliced baguette and crackers.
Notes
Cooking Tips
- Place sliced red onions on a large baking sheet. Spray with cooking spray and roast at 400 degrees F. until slightly browned and blackened on edges.
- If you can find sun-dried tomatoes dry and not packed in oil, use those. Soften them up in some hot water before processing.
Nutrition
Serving: 1batch, Calories: 2245kcal, Carbohydrates: 37g, Protein: 6g, Fat: 237g, Saturated Fat: 33g, Polyunsaturated Fat: 25g, Monounsaturated Fat: 173g, Sodium: 2142mg, Potassium: 849mg, Fiber: 12g, Sugar: 14g, Vitamin A: 681IU, Vitamin C: 23mg, Calcium: 235mg, Iron: 6mg
Nutrition information is automatically calculated, so should only be used as an approximation.
YUM! Made this for a pre Labor day celebration last night, and bringing it again to a Labor Day picnic today! This was so simple, always have these ingredients on hand. Super awesome if you love olives!