Sun-dried tomatoes are, well, a little 1982. But this Sun-Dried Tomato Olive Tapenade is so absurdly delicious, we could care less about being on-trend.
This oily (in the best possible way) spread is packed with candy-sweet sun-dried tomatoes, salty Kalamata olives and tons of garlic. We flipped out when it first hit the tasting table, and literally fought over the jar after it came out of the photo shoot.
Oh, California Cuisine, why did we stay away so long?
Embrace the '80s: Spoon this tapenade onto grilled shrimp, mix it into hummus or use it to dress pasta salad with shredded chicken. For a quick, easy weeknight recipe, bake some flaky white fish, like tilapia, with some white wine and a generous spoonful of tapenade.
It’s, like, totally bodacious, dude.
Baked Tilapia With Sun-Dried Tomato Olive Tapenade
2 teaspoons butter
2 tilapia fillets
4 tablespoons Sutter Buttes Sun-Dried Tomato Olive Tapenade, divided
½ tablespoon olive oil
Salt and pepper, to taste
½ cup dry white wine
1. Preheat oven to 375°.
2. Meanwhile, grease an oven proof dish with butter. Place tilapia fillets in dish and top each with 2 tablespoons tapenade, a drizzle of olive oil and salt and pepper, to taste.
3. Pour wine around fillets and cover dish.
4. Bake for 25-30 minutes, until fish flakes easily with a fork.