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overhead shot of a bowl of olive tapenade surrounded by toasted baguette slices
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4.75 from 27 votes

Olive Tapenade

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!
Prep Time5 mins
Total Time5 mins
Course: Appetizer, Snack
Cuisine: American, French
Keyword: appetizer, game day, snack
Servings: 8
Calories: 46kcal


  • 1 cup Kalamata olives pitted
  • 1/4 cup sun dried tomatoes (in oil) reserve oil
  • 1/4 cup chopped parsley
  • 5 cloves garlic
  • 1 tablespoon capers
  • 2 tablespoon sun dried tomato oil
  • 2 tablespoon lemon juice freshly squeezed
  • 1/2 teaspoon 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.



  1. Tapenade can be stored in an airtight container or a jar in the refrigerator for up to 3 days. Make sure to bring it back to room temperature before serving. If you seal the jars or place the tapenade in freezer containers, you can freeze for up to 3 months.
  2. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.


Calories: 46kcal | Carbohydrates: 4g | Protein: 1g | Fat: 3g | Sodium: 312mg | Potassium: 200mg | Fiber: 1g | Sugar: 1g | Vitamin A: 300IU | Vitamin C: 9.7mg | Calcium: 20mg | Iron: 0.6mg