Homemade Black Olive Tapenade

Pack your bags, we’re going on the sun-soaked shores of the Mediterranean Sea and making tapenade today—the sublime spread of black kalamata olives, sun-dried tomatoes, and various additions. This bold dip usually goes immensely well on sourdough bread (toasted or not) and other dishes like pasta, salads, or meats. (Pssst, check my video on Homemade Sourdough Bread!)
This recipe is like jazz — open to improvisation. You can experiment with various quantity adjustments or extra ingredients like green olives, anchovies, and feta cheese. It’s art, so create!

Here’s what you need for this ridiculously delicious olive tapenade:

• ⅓ cup (80g) coarsely chopped black Kalamata olives
• 1 Tbs (10g) chopped caper berries
• Grated lemon zest
• 4 oz (115g) sun-dried tomatoes in oil (drained & coarsely chopped)
• 1 garlic clove finely minced
• ¼ cup (5g) finely chopped fresh parsley
• ⅓ cup (75g) grated parmesan
• Juice from a lemon
• Black pepper to taste
• 1 Tsp (1g) red pepper flakes (optional)
• ⅓ cup (90ml) extra virgin olive oil
• 1 Tbs (15ml) honey

Start by roughly chopping the olives and caper berries. Add the freshly grated lemon zest, chop some more, and place the mix in a dish.
Next, coarsely chop the sun-dried tomatoes.
Next, mince the garlic and add it to the bowl. Continue with chopping the parsley and the grated parmesan.
Drizzle the juice from a lemon on the mix, and add the black pepper and red pepper flakes to taste. Add the extra virgin olive oil and the honey and mix to combine.
Serve on fresh sourdough bread.