Sun Dried Tomato and Black Olive Puree

Sun dried tomato and black olive puree

I made this purée for an italian dinner party and it was an elegant crowd pleaser!  Filled with loads of  flavors which are distinct, dense and absolutely delicious.. you can not go wrong with this recipe, its simple and easy to make… This puree is great served as a dip/spread along with a sliced baguette or pita chips.


15 sun fired tomatoes packed in oil, drained

8 large black olives, pitted

1 medium garlic clove

2 tbsp whole fresh parsley leaves

2 tbsp extra virgin olive oil


1 loaf Italian bread cut into 24 pieces 1/2 inch thick


Place the sun-dried tomatoes, olives, garlic, parsley and thyme in the work bowl of a food processor or a blender . Pulse, scraping down the sides of the bowl as needed, until all the ingredients are coarsely chopped. Pulse in oil, 1 tbsp at a time to form a smooth but a still slightly coarse paste.

Scrape the purée into a small bowl. Add salt to taste.

Preheat the oven to 400 degree F. Place the bread slices on a baking sheet. Bake, turning the slices once, until they are lightly browned  and crisp.  Place the toasted bread slices on splatter and spread 1 generous teaspoon of the purée over each slice. Serve immediately.

Sun dried tomato and black olive puree


8 thoughts on “Sun Dried Tomato and Black Olive Puree

  1. thekitchenlioness says:

    Deepti, a beautiful, colorful and delicious topping for some lovely crostini – I really enjoy cooking with flavorful and versatile sun-dried tomatoes too, they add such depth of flavor to so many dishes.
    Wonderful recipe!
    Have a great weekend,

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