Sun-dried tomatoes, walnuts and Kalamata olives are the center of this tomato based tapenade. Rich. Smooth but textured. Potent and subtle at the same time.  A great tapenade for home entertainment or restaurant appetizer!

Makes 4-1/2 cups

4 oz. pkg. sun-dried tomatoes, cover in bowl with hot water till soft, drain well reserving liquid

1 c. walnut halves

2 c. pitted Kalamata olives

1/2 c. reserved water from dried tomatoes

1/2 c. extra virgin olive oil

2 T. Balsamic vinegar

12 oz. can tomato paste

2 t. smoked paprika

2 t. garlic powder

1/4 t. red cayenne pepper

1 t. dried oregano or to taste

freshly ground black pepper to taste.

1 t. sea salt plus to taste

Place softened dried tomatoes, walnut halves and Kalamata olives in food processor. Process till mealy.

Add water from dried tomatoes and olive oil. Process till as smooth as you can get it.

Add remaining ingredients, process till smooth again.

Cover and refrigerate till ready to use.

Serve with French baguette or flatbread. Garnish as desired.

Keep the portions small – it’s rich.


Published by Sharon Lee Davies-Tight, artist, writer, chef

Chef Davies-Tight™. The Animal-Free Chef™. ANIMAL-FREE SOUS-CHEF™. FAT-FREE CHEF™. Word Warrior Davies-Tight™. HAPPY WHITE HORSE™. SHARON ON THE NEWS™. BIRTH OF A SEED™. Till now and forever © Sharon Lee Davies-Tight, Artist, Author, Animal-Free Chef, Activist. ARCHITECT of 5 PRINCIPLES TO A BETTER LIFE™ & MAINSTREAM ANIMAL-FREE CUISINE™.

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