📝 About This Recipe
This robust spread captures the essence of the Italian coastline, concentrating the intense, umami-rich flavors of vine-ripened tomatoes and briny aromatics. Unlike traditional olive-heavy tapenades, this version elevates the sun-dried tomato to center stage, balanced by the punch of salt-cured capers and a whisper of aged balsamic. It is a versatile pantry staple that transforms simple crusty bread into a gourmet experience.
🥗 Ingredients
The Tomato Base
- 2 cups Sun-dried tomatoes (dry-packed or oil-packed and drained)
- 1/2 cup Boiling water (only if using dry-packed tomatoes to rehydrate)
- 1 tablespoon Tomato paste (double concentrated for deep color)
Briny Aromatics
- 1/2 cup Kalamata olives (pitted and roughly chopped)
- 3 tablespoons Capers (rinsed and drained)
- 3 pieces Garlic cloves (confit or roasted for a mellower flavor)
- 1 piece Anchovy fillet (optional, for deep umami; omit for vegan version)
Acids and Oils
- 1/2 cup Extra virgin olive oil (high quality, cold-pressed)
- 1 tablespoon Balsamic vinegar (aged or glaze-style for sweetness)
- 1 tablespoon Lemon juice (freshly squeezed)
Herbs and Seasoning
- 1/4 cup Fresh basil leaves (tightly packed)
- 1/2 teaspoon Dried oregano (preferably Sicilian on the branch)
- 1/4 teaspoon Red pepper flakes (for a subtle background heat)
- 1/2 teaspoon Black pepper (freshly cracked)
- 1/4 teaspoon Smoked paprika (adds a hint of wood-fired depth)
👨🍳 Instructions
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1
If using dry-packed sun-dried tomatoes, place them in a small heat-proof bowl and cover with 1/2 cup of boiling water. Let them steep for 10 minutes until pliable, then drain well, reserving the liquid.
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2
If using oil-packed tomatoes, simply drain them from the jar, but keep 2 tablespoons of the packing oil to use later for extra flavor.
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3
In a small dry skillet over medium heat, lightly toast the red pepper flakes and dried oregano for 30-60 seconds until fragrant. This awakens the essential oils.
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4
Place the rehydrated (or oil-packed) tomatoes into the bowl of a food processor.
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5
Add the garlic cloves, capers, olives, and the anchovy fillet (if using) to the food processor.
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6
Pulse the mixture 5-8 times in short bursts. You want a coarse, chunky paste, not a smooth puree.
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7
Scrape down the sides of the bowl with a rubber spatula to ensure even processing.
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8
Add the tomato paste, balsamic vinegar, lemon juice, smoked paprika, and toasted spices.
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9
While the motor is running on low speed, slowly drizzle in the extra virgin olive oil in a steady stream to emulsify the tapenade.
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10
Add the fresh basil leaves and pulse 3-4 more times until the green flecks are visible throughout the red paste.
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11
Taste the tapenade. It likely won't need salt due to the capers and olives, but adjust with black pepper or more lemon juice if needed.
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12
Transfer the tapenade to a clean glass jar. Press down firmly to remove air pockets.
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13
Top the jar with a thin layer of olive oil to seal out air, which helps preserve the vibrant color.
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14
For the best flavor development, let the tapenade sit at room temperature for at least 1 hour before serving, or refrigerate overnight.
💡 Chef's Tips
If the mixture feels too thick, add a tablespoon of the reserved tomato soaking water to loosen it. Always use high-quality olives; avoid canned 'California' black olives as they lack the necessary brine and depth. For a vegan version, swap the anchovy for a teaspoon of white miso paste to maintain that savory umami kick. Store in the refrigerator for up to 2 weeks, ensuring you always top it with a fresh layer of olive oil after each use. Avoid over-processing; a great tapenade should have distinct 'bits' of texture rather than being a uniform baby-food consistency.
🍽️ Serving Suggestions
Slather onto toasted ciabatta crostini topped with a dollop of fresh ricotta cheese. Use as a bold crust for baked salmon or chicken breasts before putting them in the oven. Stir a few tablespoons into freshly cooked al dente pasta with a splash of pasta water for an instant sauce. Serve alongside a sharp Pecorino Romano or creamy goat cheese on a charcuterie board. Pair with a crisp, chilled Vermentino or a light-bodied Sangiovese to complement the acidity.