Name: Olive Tapenade
Prep time: 5 min
Total time: 5 min
Yield: 8
Ingredients: 1 cup Kalamata olives (pitted); 1/4 cup sun dried tomatoes ((in oil) reserve oil); 1/4 cup chopped parsley; 5 cloves garlic; 1 tbsp capers; 2 tbsp sun dried tomato oil; 2 tbsp lemon juice (freshly squeezed); 1/2 tsp pepper (or to taste)

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This Olive Tapenade is a simple and savory spread made with olives and sun dried tomatoes. All made from scratch and perfect to be served on crostini, as a dip or a condiment!

I really love olives. Probably because of how salty they are. I’m a sucker for anything salty. So as you can imagine, this olive tapenade is right up my alley. I would probably take this kind of dip over a creamy cheesy dip. I know, weird!

But I love all sort of olives. There’s a vendor at the market we usually go to on Thursdays, and all she sells are olives. I’ve never seen so many different types of olives in my life. And we’ve tried most of them. She also sells all sort of tapenades. However, I prefer to make my own.

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And why not? It takes about 5 minutes to make a great tapenade, and it’s fresh and I know all the ingredients that go in it. I love the addition of sun dried tomatoes to this olive tapenade, and also instead of using just plain olive oil, I decided to go ahead and use the oil from the sun dried tomatoes, and take advantage of all that flavor.

I love to serve this tapenade over crostini, as a dip with some good tortilla chips, or even on lamb chops. YES! Totally a must try! I even made these tarts with it.

There are many variations of tapenade, some even with anchovies which I’m yet to try. This tapenade is quite impressive and delicious, so I hope you give it a try!

If you try this recipe, please let us know! Leave a comment, rate it and tag a photo #jocooks on Instagram so we can see it. I always love to see what you guys come up with!

5 from 5 votes

Olive Tapenade

Prep Time

5 mins

Total Time

5 mins

This Olive Tapenade is a simple and savory spread made with olives and sun dried tomatoes. All made from scratch and perfect to be served on crostini, as a dip or a condiment!

Course: Appetizer, Snack

Cuisine: American, French

Servings: 8

Calories: 46 kcal

Author: Joanna Cismaru

Ingredients

1 cup Kalamata olives pitted
1/4 cup sun dried tomatoes (in oil) reserve oil
1/4 cup chopped parsley
5 cloves garlic
1 tbsp capers
2 tbsp sun dried tomato oil
2 tbsp lemon juice freshly squeezed
1/2 tsp pepper or to taste

US Customary - Metric

Instructions

Place all the ingredients in a food processor and pulse until a course puree or desired texture.
Serve over crostini, as a dip or condiment.

Recipe Video

Recipe Notes

Store in an airtight container in the fridge for up to 3 weeks.

Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

★ Did you make this recipe? Don't forget to give it a star rating below!

Nutrition Facts

Olive Tapenade

Amount Per Serving

Calories 46 Calories from Fat 27

% Daily Value*

Total Fat 3g 5%

Sodium 312mg 13%

Potassium 200mg 6%

Total Carbohydrates 4g 1%

Dietary Fiber 1g 4%

Sugars 1g

Protein 1g 2%

Vitamin A 6%

Vitamin C 11.7%

Calcium 2%

Iron 3.6%

* Percent Daily Values are based on a 2000 calorie diet.

Recipe originally published August 2011. Updated with new photos and video.

This Olive Tapenade is a simple and savory spread made with olives and sun dried tomatoes. All made from scratch and perfect to be served on crostini, as a dip or a condiment! #tapenade #olivetapenade