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    You are at:Home»Dairy-Free Recipes»Appetizers»Wine Country Sun-Dried Tomato & Olive Tapenade

    Wine Country Sun-Dried Tomato & Olive Tapenade

    1
    By Alisa Fleming on October 18, 2013 Appetizers, Condiments and Salad Dressings, Dairy-Free Recipes

    This tri-toned olive tapenade contains a melody of west coast flavors, including sun-dried tomatoes, garlic, shallots, basil, and mellow green and black California ripe olives.

    Wine Country Sun-Dried Tomato & Olive Tapenade (dairy-free, gluten-free, vegan)This recipe with photo for Sun-Dried Tomato & Olive Tapenade was shared with us by the California Olive Committee.

    Naturally, this rich olive tapenade is amazing with crackers and a glass of wine, but it can also be strired into dairy-free sour cream or cream cheese for a dip, spread on sandwiches, stuffed into chicken breasts prior to baking, or used as a unique pizza sauce!

    Since this olive tapenade is at its best after chilling in the refrigerator for an hour or more, it can be made a day in advance for parties and picnics.

    Wine Country Sun-Dried Tomato & Olive Tapenade (dairy-free, gluten-free, vegan)

    Special Diet Notes & Options: Sun-Dried Tomato & Olive Tapenade

    By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, peanut-free, nut-free, soy-free, vegan, vegetarian, and top food allergy-friendly. Just be sure to select your accompaniments wisely, choosing dairy-free and gluten-free crackers or bread, if needed.

    Wine Country Sun-Dried Tomato & Olive Tapenade
     
    Print
    Prep time
    10 mins
    Total time
    10 mins
     
    Please note that the Prep time does not include chilling. It's not absolutely essential that you refrigerate the tapenade, but it allows the flavors to meld.
    Author: California Olive Committee
    Serves: 8 servings
    Ingredients
    • ½ cup chopped shallots
    • ¼ cup chopped smoked sun-dried tomatoes
    • 2 tablespoons extra virgin olive oil
    • 2 tablespoons white balsamic vinegar
    • 2 cloves garlic, minced
    • 1 6-ounce can California Green Ripe Olives, well drained
    • 1 6-ounce can California Black Ripe Olives, well drained
    • ¼ cup lightly packed fresh basil
    • Sea salt, to taste
    • Freshly ground black pepper, to taste
    • Crackers or toasted baguette slices (gluten-free, if needed)
    Instructions
    1. Place the shallots, sun-dried tomatoes, olive oil, vinegar and garlic in a food processor and pulse on and off until finely chopped.
    2. Add the olives and basil, and pulse again until chopped.
    3. Stir in salt and pepper, to taste.
    4. Cover and chill for at least 1 hour.
    5. Serve with crackers or toasted baguette slices.
    3.5.3208
    Alisa Fleming
    • Website

    Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

    1 Comment

    1. Jules on October 18, 2013 8:51 am

      Looks yummy, Alisa!!
      ~jules

      Reply

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