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!
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!
- 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
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
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.
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Recipe originally published August 2011. Updated with new photos and video.
Awesome! I substituted the parsley with basil! It was fantastic!
I thought it was a type of Taté at my first glance but it turned out some dip that I’ve never tried before. I’m really curious at its taste now. Gotta try soonnn!
This tapenade I delicious. The sun dried and fresh lemon really make it. I skipped the capers and also added black olives. Super easy and quick.
Glad you liked it Patt!
I don’t have a food processor. Would a blender work?
Definitely. Just make sure to use quick pulses and stir often.
Made this last night, it was so easy and delicious! Thank you!
This looks AMAZING. I love anything to do with olives but there is nothing better than some good quality olive tapenade and a fresh baguette! x
I’m with Megan, I love it on a baguette, but have been paying $8 for a tiny tub of it! Thanks for the recipe, I am going to try my own!
Thanks guys, it’s super easy to make. Hope you enjoy it.
I love to cook with tapenades… makes a great stuffing for pork loins!
Great photo. ALways hard to get the right lighting on such a dark subject
Can’t say I’ve ever tried it with pork loin, but that does sound like a great idea, will have to give it a shot. Thanks again, Dave.
This sounds really good. I loved this dish…very new to me! Lovely photography!!
Thank you. 🙂