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olive and sundried tomato tapenade on seed crackers. Diced olives,

Spicy Sun-Dried Tomato & Olive Tapenade

Author: Dan Harper
69kcal
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Prep 20 minutes
Total 20 minutes
This bold and chunky tapenade combines buttery green olives, briny Kalamata olives, and sweet sun-dried tomatoes. It is a versatile, no-cook appetizer that comes together in just 20 minutes.
Servings 6 servings
Course Appetizer
Cuisine American, Italian

Ingredients

  • 1 tablespoon of olive oil
  • 2 tablespoons of balsamic vinegar
  • ½ cup of sun dried tomatoes packed in oil drained and diced
  • ⅓ cup green olives diced
  • ⅓ cup of kalamata olives diced
  • 3 cloves of garlic diced
  • ⅛ teaspoon fresh ground pepper
  • ¼ teaspoon of chipotle chili powder

Method

  1. Mix olive oil and balsamic vinegar
  2. Add olives, garlic, and sun dried tomatoes and combine.
  3. Add chipotle chili powder and combine.

Nutrition

Serving6 servingsCalories69kcalCarbohydrates4gProtein1gFat6gSaturated Fat1gPolyunsaturated Fat1gMonounsaturated Fat4gSodium261mgPotassium164mgFiber1gSugar1gVitamin A202IUVitamin C10mgCalcium17mgIron0.4mg

Notes

  • Storage: Keep leftover tapenade in a sealed jar in the fridge for up to 5 days. The oil may solidify slightly, so let it sit at room temperature for 10 minutes before serving.
  • Consistency: If you prefer a spreadable paste, you can pulse this in a food processor 3-4 times. Just be careful not to over-process.
  • Serving Idea: This tastes excellent mixed into hot pasta for a quick weeknight sauce.

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