Caper and Sun-Dried Tomato Tapenade

This tapenade is great on grilled chicken, fish, or steak. It’s delicious on scrambled eggs or roasted vegetables and turns plain burgers into a work of art. This recipe adds such a bright, herbal spiciness to any dish that it is certain to become a favorite in your kitchen. For suggestions and swaps, see the notes below.  

Caper and Sundried Tomato Tapenade

Ingredients:

• 1 cup capers, rinsed well, drained, and patted dry*
• 1/2 cup oil-packed sun-dried tomatoes, drained
• 2 tablespoons tomato paste
• 2 cloves garlic
• 1/2 cup fresh parsley, chopped**
• Zest of 1 lemon
• Juice of 2 lemons, about 3-4 tablespoons
• 10 Kalamata olives, pitted, and patted dry
• 1/3 cup extra virgin olive oil
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon Aleppo pepper flakes, optional***

Directions:

1. Place all ingredients into the bowl of a food processor. Pulse about 6 times to chop and incorporate the ingredients. Then run the processor for about 30 seconds or so continuously to emulsify the oil. The mixture should be chunky rather than a smooth paste.
2. Transfer to a glass dish and refrigerate until ready to serve. Keeps in the refrigerator, in an air-tight container, for up to 10 days.

Notes:

* I soaked my capers in several batches of cold water to remove some of the salt, then I drained them and patted them dry. One rinse would probably be sufficient.

** Swap out the parsley for basil, or use a mix of parsley and basil. Always use fresh herbs when making any sort of tapenade. 

*** I used Aleppo pepper flakes, but crushed red pepper flakes would work as a substitute. Or swap the flakes with your favorite hot sauce. Or these spices can be left out altogether.