This parmesan tapenade with sun dried tomatoes is a flavor-packed Mediterranean-inspired spread that brings together briny olives, tangy tomatoes, and savory cheese. It’s perfect as a quick appetizer, a sandwich spread, or a vibrant topping for grilled meats and vegetables. With bold, salty notes and a creamy texture, this tapenade is both versatile and irresistibly delicious.
Ingredients
- 1 cup pitted Kalamata olives (about 5 ounces)
- 1/2 cup oil-packed sun dried tomatoes, drained and roughly chopped
- 1/3 cup freshly grated Parmesan cheese (about 1 ounce)
- 2 tablespoons capers, drained and rinsed
- 1 small garlic clove, minced
- 1 tablespoon fresh lemon juice (about 1/2 lemon)
- 2 tablespoons extra virgin olive oil
- 1/4 teaspoon freshly ground black pepper
- Optional: 1/4 teaspoon crushed red pepper flakes
- Optional: 1 tablespoon chopped fresh parsley or basil, for garnish
Instructions
- Prep the Ingredients: Drain the olives and sun dried tomatoes well to prevent excess oil or brine from thinning the tapenade. Roughly chop the tomatoes if they are in large pieces. Grate the Parmesan cheese fresh for best flavor and texture.
- Combine in Food Processor: In the bowl of a food processor, add the olives, sun dried tomatoes, Parmesan, capers, and minced garlic. Pulse 5-6 times to roughly combine the ingredients.
- Add Flavorings: Add the lemon juice, olive oil, black pepper, and (if using) crushed red pepper flakes. Pulse again in short bursts, stopping to scrape down the sides, until the mixture is finely chopped and spreadable but still has some texture. Avoid overprocessing; you want a coarse, spoonable tapenade, not a smooth paste.
- Taste and Adjust: Taste the tapenade and adjust seasoning as needed. If you prefer a tangier flavor, add a bit more lemon juice. For extra creaminess, add another tablespoon of olive oil. If it needs more salt, remember that the olives, capers, and Parmesan are already quite salty, so add only a pinch if necessary.
- Chill (Optional): For best flavor, cover and chill the tapenade for at least 30 minutes before serving. This allows the flavors to meld.
- Serve: Transfer to a serving bowl and garnish with chopped fresh parsley or basil if desired. Drizzle with a little extra olive oil just before serving for shine and richness.
Tips
- Substitutions: Use green olives (such as Castelvetrano or Manzanilla) for a milder, fruitier tapenade. Pecorino Romano can be swapped in for Parmesan for a sharper flavor.
- No Food Processor? Finely chop all ingredients by hand and mix in a bowl. The texture will be chunkier but still delicious.
- Sun Dried Tomato Oil: Add a teaspoon or two of the oil from the sun dried tomato jar for extra richness and flavor.
- Make It Vegan: Omit Parmesan or use a vegan hard cheese alternative. The tapenade will still be flavorful and satisfying.
Serving Suggestions
- Spread on toasted baguette slices, crostini, or crackers as an easy appetizer.
- Swirl into hummus or Greek yogurt for a quick dip.
- Use as a sandwich or wrap spread, especially with grilled vegetables or roasted chicken.
- Dollop onto grilled fish, steak, or roasted vegetables for a punch of umami flavor.
- Toss with warm pasta and a splash of pasta water for a quick Mediterranean pasta sauce.
Variations
- Herby Tapenade: Add a handful of fresh basil, parsley, or oregano leaves before processing for a brighter, herby flavor.
- Nutty Addition: Pulse in 1/4 cup toasted pine nuts or walnuts for extra crunch and richness.
- Roasted Red Pepper: Add a quarter cup of drained, jarred roasted red pepper for a sweeter, smokier note.
- Anchovy Lovers: Add 1-2 anchovy fillets for a deeper, more traditional tapenade with extra umami.
- Spicy Kick: Increase the crushed red pepper flakes or add a dash of hot sauce for heat.
Storage and Reheating
- Refrigeration: Store the tapenade in an airtight container in the refrigerator for up to 5 days. The flavors will deepen as it sits.
- Freezing: Tapenade can be frozen for up to 2 months. Place in a freezer-safe container, cover with a thin layer of olive oil to prevent oxidation, and thaw overnight in the refrigerator before using. Stir well after thawing.
- Reheating: Tapenade is best served at room temperature. Take it out of the fridge 30 minutes before serving. Do not microwave, as this can alter the texture and flavor of the cheese and olives.
Frequently Asked Questions
- Can I use dry-packed sun dried tomatoes instead of oil-packed?
- Yes, but you’ll need to rehydrate them first. Soak dry-packed sun dried tomatoes in hot water for 15-20 minutes, then drain well and pat dry before chopping and using in the recipe. Oil-packed sun dried tomatoes add extra richness and blend more easily, but rehydrated dry tomatoes work well if that’s what you have on hand.
- What if I don’t have a food processor?
- You can make tapenade by hand with a sharp knife and a bit of patience. Finely chop the olives, sun dried tomatoes, capers, garlic, and herbs, then combine in a bowl with the Parmesan, olive oil, and lemon juice. The texture will be chunkier, but the flavor will still be excellent.
- Is this tapenade gluten-free?
- Yes, all the ingredients in this tapenade are naturally gluten-free. Just be sure to serve it with gluten-free crackers, bread, or vegetables if you need to avoid gluten entirely.
- Can I make this tapenade ahead of time?
- Absolutely! In fact, the flavor improves after a few hours in the fridge as the ingredients meld together. For best results, make it up to 24 hours in advance and store covered in the refrigerator until ready to serve. Bring to room temperature before serving for optimal flavor and texture.
- How do I reduce the saltiness if my tapenade tastes too salty?
- If your tapenade is too salty, try adding more sun dried tomatoes (which are less salty than olives), a splash of lemon juice, or a few tablespoons of chopped roasted red pepper to mellow the flavor. Serving with unsalted crackers or bread also helps balance out the saltiness.
- Can I use pre-grated Parmesan from a can?
- While you can use pre-grated Parmesan in a pinch, freshly grated Parmesan will give you a much better flavor and texture. Pre-grated cheese often contains anti-caking agents that can make the tapenade grainy or dull the flavor. For best results, grate the cheese yourself just before adding to the food processor.
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Parmesan Tapenade Recipe with Sun Dried Tomatoes and Olives