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This Sun Dried Tomato and Olive Tapenade has been my go-to appetizer for years. It looks and tastes impressive—but only takes minutes to make. I first published this recipe as a Vegan Grazing Board idea in 2016. But given the love for it, this tapenade is now getting its own recipe post!
For a showstopping Mediterranean-inspired grazing board, serve this tapenade with Seared Halloumi and Herbs, Air Fryer Pita Chips, toasted baguette and olives. Your guests will be raving about it long after the party's over!
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Why you'll love this recipe
- 3 minutes to make: This no cook appetizer or snack couldn't be easier to make! Just toss everything in a food processor and pulse until combined.
- Make ahead friendly: You can easily prep this recipe in advance. It keeps in the fridge for 1 to 2 weeks.
- Smarter herb choice: Many tapenade recipes call for basil, but as a professional food stylist, I know it turns black (oxidizes) quickly—especially after blending. I use parsley for a pop of fresh green that lasts longer and looks prettier.
- Versatile: Serve this Sun Dried Tomato Tapenade as a dip with bread, crackers, or fresh veggies. Or, use it as a sandwich spread, mix it into salad dressing or pasta salad, or spoon it over your favorite protein. The options are endless!
- Vegan and Gluten Free: Dietary restrictions can make it hard to find a dish everyone can enjoy. This tapenade checks all the boxes—vegetarian, vegan, gluten-free, and free from many allergens (like dairy and eggs).
Ingredients (and substitutes)
This recipe has just 6 ingredients (plus salt and pepper). Here's what you need to make this Sun Dried Tomato Tapenade:
- Sun Dried Tomatoes: I like sun-dried tomatoes packed in oil because they can be used straight from the jar. To remove more oil, you can scatter them on a paper towel—but I don't bother. If you swap dry-packed tomatoes, you'll need to rehydrate them first.
- Kalamata Olives: This recipe uses Kalamata olives for their rich flavor and beautiful purple color. Whole olives have better flavor than pitted olives. This is because pitted olives have more surface area exposed to the salty brine, which makes them softer and milder. But if you're in a rush, pitted olives will work too.
- Parsley: I recommend flat-leaf (Italian) parsley because it has more flavor. You can substitute curly parsley, but it'll have milder flavor so you may wish to add a bit more.
- Capers: Add a tangy, salty burst of flavor to this tapenade. I typically use capers "in brine" because they're readily available and inexpensive. If you choose "salt packed" capers, then you'll need to rinse them several times—to remove the salt—before using.
- Lemon Juice: Use freshly squeezed lemon juice because it has better, brighter flavor.
Find the recipe card below for the complete recipe, including all ingredients and instructions.
Want more sun dried tomatoes recipes? Make Roasted Ratatouille Pasta, Tortellini Pasta Salad with Pesto, or Farro Pilaf with Mushrooms.
How to make Sun Dried Tomato Tapenade
This Sun Dried Tomato and Olive Tapenade recipe couldn't be easier to make! It comes together in just 3 minutes. Just follow these simple steps:
1. Add all ingredients to a food processor.
2. Pulse until the mixture comes together.
Find the recipe card below for the complete recipe, including all ingredients and instructions.
Tips
- Buy whole olives, instead of pitted: Whole olives tend to have more pronounced flavor and a firmer texture—compared to pitted olives. If you have the time, buy whole olives and pit them yourself at home.
- How to pit an olive: Place olives on a cutting board and gently press down on them with the flat side of your knife. The olives will split and you can pull the pits out with your fingers.
- Keep some texture: Pulse just enough so you can still see small pieces of parsley, sun-dried tomatoes, and olives. You’re going for a rustic, slightly chunky consistency—not a smooth puree.
- If you don't have a food processor: You can still make tapenade! Just use a knife to mince the ingredients as finely as possible.
- Garnish ideas: You don't need to garnish this tapenade, but an extra sprinkle of finely chopped parsley helps to brighten the dish!
Serving Suggestions
There are many ways you can serve tapenade. Here are my 5 favorite ways to use it:
- Dip: Serve the tapenade on a platter with bread, pita, crackers, and/or fresh veggies.
- Spread: You can slather it on sandwiches, panini, or wraps.
- Pasta: Add a bit of tapenade to your pasta salad dressing. It gives a nice pop of savory flavor.
- Salads: Similarly, you can whisk a spoonful into a vinaigrette-style salad dressing.
- Proteins: You could also spoon it over your favorite grilled protein. Tapenade is often used on salmon or chicken. I like it over grilled tofu!
Recipe FAQ's
Yes, it'll just take a bit longer. If you don't have a food processor—finely mince all the ingredients (as small as you can) with a knife, then combine in a bowl.
Yes, you can swap parsley for fresh basil. But keep in mind that basil browns (oxidizes) quickly. So the tapenade won't have pretty green flecks won't last as long as if you used parsley.
Homemade tapenade lasts 1 to 2 weeks in the refrigerator.
Yes, you can freeze this tapenade for up to 3 months. Store in a freezer bag or airtight container. Alternatively divide into smaller portions and freeze in an ice cube tray with a lid. Let defrost in the fridge overnight. The parsley will darken, so I recommend garnishing with some freshly chopped parsley before serving.
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📖 Recipe
Sun Dried Tomato and Olive Tapenade
Ingredients
- 1 cup pitted Kalamata olives (see note 1)
- ⅔ cup sun dried tomatoes (drained from oil, see note 2)
- ½ cup flat leaf parsley
- 2 tablespoons fresh lemon juice
- 1 tablespoon capers (see note 3)
- 1 clove minced garlic (see note 4)
- ¼ teaspoon fine sea salt
- black pepper to taste
Instructions
- Mix: To a food processor, add 1 cup pitted Kalamata olives, ⅔ cup sun dried tomatoes, ½ cup flat leaf parsley, 2 tablespoons fresh lemon juice, 1 tablespoon capers, 1 clove minced garlic, and ¼ teaspoon fine sea salt . Pulse until the mixture comes together in a chunky paste, leaving some texture (see note 5). Season with black pepper (to taste) and more salt if needed.
Notes
- Olives: For the best flavor and texture, buy whole olives and pit them yourself at home. To pit an olive, gently press down on it with the flat side of your knife. The olive will split open and you can pull out the pit with your fingers.
- Sun Dried Tomatoes: Scoop the sun dried tomatoes out of the oil with a fork and shake off excess oil. You can spread the sun dried tomatoes out on a paper towel to remove even more oil (but I don't usually bother!). If substituting dry-packed sun dried tomatoes (not in oil)—make sure to rehydrate them before using.
- Capers: Scoop capers out of brine before using. If you're substituting capers packed in salt (not brine), make sure you rinse at least a few times to remove the salt before using.
- Garlic: Mince or finely grate your garlic before adding it to the food processor, so that it gets evenly distributed throughout. If you add a whole clove of garlic directly to the food processor, the garlic won't get chopped as finely (leaving chunks).
- Texture: Pulse the tapenade until the mixture is a chunky paste that still has some texture and visible flecks of parsley—not a smooth puree.
- Yield: About 1½ cups. Assumes 3 tablespoons per serving, but adjust to suit your needs.
- Storage Tips: Refrigerated in airtight container for 1 to 2 weeks. Or freeze (in freezer bag, freezer-safe container, or ice cube tray with lid) for up to 3 months. If frozen, defrost in fridge overnight. The parsley will lose some of it's vibrant green color the longer it's stored, so stir in a bit more freshly chopped parsley before serving.
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