Spicy Sun-Dried Tomato & Olive Tapenade

Creating a gourmet appetizer does not have to take all afternoon. This spicy spread comes together in about twenty minutes and uses simple pantry staples. It brings a bold mix of olives and sun-dried tomatoes to your table with zero cooking required.

Why You'll Love This Spicy Tapenade

• Sweet & Smoky: Unlike traditional salty tapenades, this recipe uses sun-dried tomatoes for sweetness and a pinch of chipotle for a smoky kick.
• Better Texture: Skip the food processor and hand-chop the ingredients. This creates a vibrant, chunky topping rather than a muddy paste.
• Ready in 20 Minutes: It feels gourmet, but it requires zero cooking. Just chop, mix, and serve.

Ingredients for the Spicy Tapenade

• Sun-Dried Tomatoes: These provide a concentrated, sweet tartness that balances the saltiness of the olives. Using the oil-packed variety ensures they are tender and ready to eat.
• Kalamata & Green Olives: We use a blend to get the best of both worlds. Green olives offer a buttery, mild texture, while Kalamata olives bring a distinct, briny punch.
• Balsamic Vinegar: A splash of vinegar cuts through the rich oil and adds a layer of acidity that brightens up the heavy flavors.
• Garlic: Fresh cloves add a sharp, savory bite that is essential for a classic Mediterranean flavor profile.
• Chipotle Powder: This is the secret weapon. It adds a smoky depth and a subtle heat that makes this tapenade unique compared to traditional recipes.
• Olive Oil: This acts as the binder, bringing all the chopped ingredients together into a spoonable consistency.

How to Make the Spicy Olive Tapenade

1. Prep the Tomatoes and Olives Start by draining your sun-dried tomatoes. You want them flavorful but not overly greasy. Finely dice the tomatoes, the green olives, and the Kalamata olives. Hand-dicing is the best way to ensure you get distinct, chunky pieces rather than a mushy paste.
2. Chop the Garlic Peel and mince the fresh garlic cloves. You want the pieces small enough that they distribute evenly throughout the mix so no one bites into a large chunk of raw garlic.
3. Mix the Base In a medium mixing bowl, whisk together the olive oil and balsamic vinegar.
4. Combine and Season Add the chopped olives, tomatoes, and garlic to the bowl with the oil and vinegar mixture. Stir well to coat everything. Finally, sprinkle in the black pepper and the chipotle chili powder.
5. Taste and Serve Give it a final stir and a taste test. If you prefer more heat, add a little more chipotle. Serve immediately with crackers or toasted bread.

The Party Platter: This is a "must-have" bowl for any grazing table or charcuterie board.

Dinner Upgrade: Spoon it over grilled chicken or use it as a sandwich spread with ham and Swiss cheese.

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