Eosinophilic Esophagitis Friendly Gluten Free Sun-Dried Tomato Tapenade
Total time15 min
Prep time15 min
Cook time0 min
4.7(9)
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Learn more →Ingredients
6 servings
For the tapenade
- 1 cup sun-dried tomatoes in oil, drained
- 1 cup kalamata olives, pitted
- 2 tbsp capers, drained
- 2 cloves garlic, peeled
- 2 tbsp fresh flat-leaf parsley, roughly chopped
- 1 tbsp fresh lemon juice
- ½ tsp lemon zest
- ¼ tsp red pepper flakes
- 3 tbsp extra-virgin olive oil
- salt and pepper, to taste
For serving
- gluten free crackers, for serving
- sliced cucumber, for serving
- sliced bell pepper, for serving
- fresh basil leaves, for garnish (optional)
Instructions
- 1
Add the sun-dried tomatoes, Kalamata olives, capers, garlic, parsley, lemon juice, lemon zest, and red pepper flakes to the bowl of a food processor. Pulse 8–10 times until the mixture is roughly chopped and no large pieces remain.
- 2
With the processor running, drizzle in the olive oil in a steady stream and process until the tapenade reaches a coarse, spreadable consistency — chunky but cohesive, not a smooth paste.
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