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! 🍅🌿
About This Recipe
Sun-Dried Tomato and Basil Tapenade is one of those dishes that rewards a little care and shares beautifully at the table. Below you’ll find timings, practical tips and serving ideas so you can make it with confidence, whether it is your first attempt or a familiar favourite you want to get just right.
At a Glance
- Prep time: 15 minutes
- Cook time: 20 minutes
- Total time: 35 minutes
- Serves: 6-8 as nibbles
- Difficulty: Easy
Tips for the Best Results
- Serve the Sun-Dried Tomato and Basil Tapenade at room temperature so the flavours are at their most generous.
- Prepare the components ahead and assemble just before guests arrive.
- A little acidity, a squeeze of lemon or a splash of vinegar, keeps rich bites lively.
- Keep portions small and elegant; these are meant to whet the appetite.
Serving Suggestions
Arrange the Sun-Dried Tomato and Basil Tapenade on a board with olives, cured meats and a chilled glass of wine. It is the kind of nibble that gets a gathering off to a relaxed start.
Storage
Cool completely, then refrigerate in an airtight container for up to three days. Reheat gently so the texture stays as good as freshly made, and freeze portions for longer storage.
