Sun-Dried Tomato and Olive Tapenade
It’s that strange time of the year here in New York City when the fresh fruits and vegetables that I love have to be imported from warmer places. Since I’m one of those cooks that thrives at a farmers market when the ingredients are at their peak, I always try to think of ways to bring out the most delicious flavors from preserved foods. One of the ways that I love to do this is to make a Sun-Dried Tomato and Olive Tapenade. This spread is so easy that you can whip it up while guests are hanging out. If you’re on a real time crunch, you can avoid mincing the ingredients by tossing everything into a food processor and pulsing to combine. Though there’s something that I find therapeutic about chopping lots of vegetables…It’s great with crust bread, but you could serve it mixed into a pasta as a nod to a puttanesca or as a spread on sandwiches. The opportunities are endless!
1/3 cup extra virgin olive oil
1/4 cup chopped shallots
1/4 teaspoon red pepper flakes
1 tablespoon chopped garlic
1 teaspoon kosher salt
1 7-ounce jar sun-dried tomatoes packed in oil, drained and finely chopped
1 6.5-ounce jar artichoke hearts, drained and finely chopped
1 cup Kalamata olives, pitted and finely chopped
1 tablespoon freshly grated lemon zest
1/4 cup minced fresh basil leaves, plus more for topping
1 tablespoon red wine vinegar
In a medium sauté pan, warm the olive oil over medium heat. Add the shallots and red pepper flakes and sauté for about 5 minutes, stirring occasionally, then add the garlic and kosher salt and sauté for 1 more minute. Remove from the heat and transfer the mixture to a mixing bowl.
To the bowl, add the sun-dried tomatoes, artichoke hearts, kalamata olives, lemon zest, 1/4 cup minced basil, and red wine vinegar. Mix to combine. Transfer to a serving bowl, top with more basil, and serve on crusty bread.
*If you can wait, the flavors really come together if you can let it sit for a few hours before serving. It’s a brutal struggle but trust me, the wait is worth it.
