This gluten free, dairy free Roasted Garlic Olive Tapenade tastes as fancy as it sounds, but you won’t have to spend all day in the kitchen to make it!
Course: Appetizer, Condiments, Sauces, Spreads
Keyword: Appetizers, Dairy Free, Gluten Free
Author: Laura Marzen, RD
½cuppitted green olives, finely chopped
¼cuppitted kalamata olives, finely chopped
¼cupoil-packed sun-dried tomatoes, drained and finely chopped
¼cupjarred roasted red peppers, drained and finely chopped
2tablespoonschopped fresh basil or flat-leaf parsley
1tablespoonextra-virgin olive oil
1/8 to ¼teaspoonfreshly ground black pepper
Preheat oven to 400°F. Using a sharp knife, cut about ½-inch off the top of the garlic head to expose the individual cloves. Remove any papery outer peel but do not expose the flesh of the cloves.
Place garlic head, cut side up, in a small custard cup. Drizzle top with a little olive oil. Cover with foil. Bake 40 to 45 minutes or until garlic is soft (poke a thin, sharp knife into a garlic clove to check doneness).
Cool garlic completely. Pinch the bottom of the garlic head to squeeze the individual cloves onto a cutting board. Using the wide side of a chef’s knife, mash the garlic cloves on the cutting board. Scrape garlic into a medium bowl.
Add green and kalamata olives, tomatoes, red peppers, basil, oil and black pepper to garlic. Stir until well combined. Serve immediately or cover and store in the refrigerator up to 3 days.