Olive and Tomato Tapenade Recipe
Kickstart your party with our Olive and Tomato Tapenade, a deliciously tangy delight that's sure to impress guests and elevate any occasion!
Servings: 4 servings
Calories: 189kcal
Ingredients
- 2 pounds fresh cherry tomatoes halved
- 3 whole peeled cloves garlic
- 1/8 cup extra virgin olive oil
- 1/8 cup balsamic vinegar
- 1/2 teaspoon sea salt
- 1/2 teaspoon coarsely ground black pepper
- 1/4 cup brown sugar
- 1/2 teaspoon dried oregano
- Dash chili pepper flakes
- 1/2 cup coarsely chopped black olives
Instructions
- Preheat the oven to 450°F (232°C) and cover a rimmed baking sheet with foil.
- Combine the tomatoes, garlic, olive oil, vinegar, salt, pepper, brown sugar, oregano, and chili pepper flakes in a large bowl. Toss to coat, then transfer to the lined pan. Roast for 25 minutes, then set aside to cool for 10 minutes.
- Transfer the tomatoes to a cutting board and give them a rough chop. Place the tomatoes in a large serving bowl and fold in the chopped olives.
Notes
Makes about 2 cups.
Store the Olive and Tomato Tapenade leftovers in an airtight container in the refrigerator; it will stay fresh for up to 5 days. Freezing is not recommended as it may significantly alter the texture of the tomatoes and olives.
Nutrition
Serving: 1serving | Calories: 189kcal | Carbohydrates: 26g | Protein: 3g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 585mg | Potassium: 544mg | Fiber: 2g | Sugar: 20g | Vitamin A: 1181IU | Vitamin C: 52mg | Calcium: 57mg | Iron: 2mg
