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Question about making tapenade

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I have a recipe for tapenade that calls for a jar of sun dried tomatoes but doesn't indicate if the oil should be drained before adding to the other ingredients. Any idea? Thanks in advance for any help you can provide.

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  1. Is there any other oil? What are the other ingredients? What proportions? How much does it make?

    Sorry -- you haven't given enough information to be able to help much.

    1. Tapenade usually has olive oil, so it depends on how much is in the recipe. I go by feel, so to speak. If I add sun dried tomatoes in oil and feel the recipe would benefit from more oil, I leave it clinging (I refrigerate a large jar, so the oil solidifies), if I don't want the extra oil, I scrape it off, or you could rinse.

      1. Just wing it; you're in charge. Put in the tomatoes; if It blends out thicker than you like, you can always add more oil, but if it's too soupy/runny, it's a bother to try to remove excess oil.

        1. I would consider the quality of the oil in the jar. If it's not extra virgin olive oil I wouldn't use it. How many olives are you using?

          2 Replies
          1. re: escondido123

            Thank you all for trying to help! The recipe calls for a cup of olives, 1/4 cup parmesan cheese, two cloves of garlic, and a small bunch of basil. There is no additional oil. I just made it both ways...I think draining most of the oil was the way to go, but both turned out ok. Got the recipe from a B and B we stayed at this summer...Le Chateau de Vie in Callistoga. Great time there...they gave me the recipe but a number of things in it were not completely clear.

            1. re: Tripper

              I would have left the olive oil oil. Need that for bringing it all together.