Tapenade is a classic Provençal olive paste from Marseille. Here’s an original variation using sun-dried tomatoes and basil — a brilliant twist that will impress at your next dinner party or aperitif!
Ingredients
- 1 jar (about 280 g) sun-dried tomatoes in oil
- 1 garlic clove
- 1 tsp capers
- 1 tbsp pine nuts
- 2 anchovies
- Fresh basil, finely chopped
Instructions
- Drain the sun-dried tomatoes, reserving their oil. Roughly chop the tomatoes.
- Finely chop the garlic and basil. Cut the anchovies into large pieces.
- Place all ingredients in a food processor or blender. Blitz until you have a smooth paste.
- Gradually drizzle in the reserved tomato oil while blending, until you reach a creamy, spreadable consistency.
- Season to taste with salt and pepper.
How to store homemade tapenade
Transfer to a clean jar. Pour a thin layer of olive oil over the surface to seal. Store in the fridge for up to 1 week. Serve on toasted bread, as a pasta sauce, or spread over pizza dough.
Bon appétit! 🍅🌿