4 – Ingredient Tomato And Olive Dip

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This tomato and olive dip is delicious, easy super and quick to make! Made with oil packed tomatoes, black olives, olive oil and garlic. Makes a great crowd pleaser!

My mum in law recently celebrated her 60th birthday. So before we went out for dinner, we had some drinks and few snacks at their home. One of the appetizers that I just couldn’t stop eating was Tapenade.

Tapenade is a French dip or spread normally made with olives, anchovies and capers. This recipe however uses dried tomatoes packed in oil instead anchovies and capers.

Here is what I love about this tomato – olive dip/ spread (Tomato Tapenade):
– it uses a handful of ingredients.
– it’s ready in less than 5 minutes
– it makes a great starter or appetizer at any party.

What you’ll need to make tomato and olive dip/ spread

  • 300 g (10.6 oz) oil packed dried tomatoes, drained
  • 200 g (7 oz) black olives, pitted
  • 1 garlic clove
  • Freshly ground pepper and chili to taste
  • 5 tablespoons olive oil

How to make tomato tapenade

Making tomato tapenade is super easy and quicker than you think. All you have to do is peel and mince garlic, then combine all the ingredients in a jar and blend.

Season with freshly ground pepper and chili and done. Serve your tomato tapenade with Turkish Flatbread or Rosemary Focaccia.

If you’re not eating the dip immediately, you can store it in the fridge in an airtight container for up to one week.

4 – Ingredient Tomato and Olive Dip

This tomato and olive dip is delicious, easy super and quick to make! Made with oil packed tomatoes, olives, olive oil and garlic. Makes a great crowd pleaser!
Prep Time5 mins
Total Time5 mins
Course: Appetizer, condiment, dip
Cuisine: European, French
Keyword: crowd pleaser, dairy free, dips and spreads, gluten free, how to, party, tomato tapenade, Vegan, vegetarian
Servings: 8 Servings
Author: Ester from esterkocht.com

Equipment

  • Hand blender
  • Jar
  • Cutting board
  • Knife

Ingredients

  • 300 g (10.6 oz) oil packed dried tomatoes, drained
  • 200 g (7 oz) black olives, pitted
  • 1 garlic clove
  • 5 tablespoons olive oil
  • Freshly ground pepper and chili to taste

Instructions

  • Peel and mince garlic, then combine all the ingredients in a jar and blend. Season with freshly ground pepper and chili and done. If you're not eating the dip immediately, you can store it in the fridge in an airtight container for up to one week.

Did you make this recipe? I’d love to hear from you! Simply write a review and add rating to it. Or snap a pic and share it on Ester kocht Facebook Page or tag @ester.kocht on Instagram.

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