Kalamata and Sun Dried Tomato Tapenade

Kalamata and Sun Dried Tomato Tapenade

Kalamata, Sun Dried Tomatoes, GarlicOne of my favorite  foods to have in the fridge are simple spreads or sauces that can be added at the last minute to really turn a meal, snack, or pop visit from a friend into something gourmet. This olive tepenade is one such thing. It’s great served on bread or crackers or even thrown on pasta or a quick salad with oil and vinegar. Use it as part of an hors d’oeuvre for your company party, or a just healthy snack at work.

The best part is that it’s almost one of those ‘just throw it in the blender’ type recipes. 


Kalemata Tepenade

Makes: ~1 1/2 cups


  • 2/3 cup pitted kalamata olives, finely minced
  • 1/3 cup oil packed sun dried tomatoes, finely minced
  • 6 large garlic cloves, finely minced and roasted/toasted
  • 1/4 cup parmesan romano cheese grated
  • 1-2 T olive oil
  • 1 T balsamic vinegar
  • pepper to taste


  1. Finely mince the kalamata olives and the sun dried tomatoes.
  2. Finely mince the garlic cloves and toss in a saute pan with the olive oil over medium high heat. Saute until just golden and beginning to crisp then remove from oil. Avoid over toasting as burned garlic does NOT taste good, and remember that the garlic will continue to cook for a few minutes after you remove it from the heat.
  3. Lastly, in a dish mix all the prepared items together with the others on the list.

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