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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Layered with vibrant flavors, this Mediterranean-inspired tapenade combines the briny tang of capers and Kalamata olives with the sweetness of sun-dried tomatoes and the freshness of parsley and basil. A drizzle of balsamic vinegar ties it all together, while freshly grated parmesan adds a savory finish. Perfectly paired with thick slices of toasted country bread, this dish is juicy, bold, and irresistibly packed with flavor.
Chefadora AI has the answer - timers, swaps, step-by-step help.
Drizzle olive oil into a mixing bowl.
Add the finely minced garlic to the bowl.
Drizzle balsamic vinegar over the garlic and olive oil.
Add the chopped fresh parsley, basil, sun-dried tomatoes, capers, Kalamata olives, and artichokes to the bowl.
Gently mix all the ingredients together until well combined and vibrant.
Season with salt and pepper to taste.
Layer the mixture onto a serving dish.
Finish by sprinkling freshly grated parmesan on top.
For a vegan version, skip the parmesan or use a plant-based alternative.
Toast the country bread just before serving for the best texture and flavor.
If you prefer a smoother texture, pulse the mixture in a food processor briefly.
Can I use canned artichokes instead of artichokes in oil?
Yes, but the flavor will be less rich. You can add a bit more olive oil to compensate.
Can I make this tapenade ahead of time?
Yes, you can prepare it a few hours in advance. Store it in the refrigerator and bring it to room temperature before serving.
What can I use instead of Kalamata olives?
You can substitute with any other briny olives, such as green olives or Castelvetrano olives.
How long will leftovers keep?
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Can I use dried herbs instead of fresh?
Fresh herbs are recommended for the best flavor, but you can use dried herbs in smaller quantities if needed.
