Sun-dried tomato and olive spread Calories

Sun-dried tomato and olive spread is made mainly from dried tomatoes and olives, usually blended with olive oil. Garlic, herbs, lemon, or spices may be added, so recipes and jarred versions can taste quite different.

Blend softened sun-dried tomatoes with pitted olives and enough olive oil to make a spreadable mixture. Add garlic or herbs if you like, and pulse rather than puree if you want a chunkier texture.

Keep opened sun-dried tomato and olive spread refrigerated in a sealed container, and always use a clean spoon. Follow the jar’s storage directions; refrigerate homemade spread too and use it promptly.

Yes, sun-dried tomato and olive spread makes a quick pasta sauce. Loosen it with a splash of pasta water, toss it through the cooked pasta, and taste before adding salt because olives can be salty.

Sun-dried tomato and olive spread includes dried tomatoes as a defining ingredient, while classic tapenade is primarily an olive paste and often includes capers. The names and recipes can overlap, so ingredients vary.

Yes, freeze sun-dried tomato and olive spread in small airtight portions. Its oil may separate and its texture may soften after thawing, so stir it well before spreading or mixing it into a dish.

Serve sun-dried tomato and olive spread with crusty bread, crackers, or raw vegetables as part of a snack or antipasto board. It also pairs well with grilled vegetables and mild cheeses.

No, sun-dried tomato and olive spread is not the same as traditional pesto. Pesto typically uses basil, nuts, hard cheese, and oil, whereas this spread centers on dried tomatoes and olives.

To soften the salty taste of sun-dried tomato and olive spread, mix a small amount with unsalted tomato or olive oil, or use a thinner layer on food. Avoid adding salt to the dish until you have tasted it.