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    Home » Recipes

    Sun Dried Tomato and Olive Tapenade

    Published: Nov 30, 2024 by Louise-Claire Cayzer · This post may contain affiliate links · This blog generates income via ads · Leave a Comment

    Jump to Recipe

    This delicious sundried tomato tapenade with olives and capers is tangy and packed with delicious flavors that are as delicious as a dip as they are as a sandwich spread or swirled through pasta.

    this recipe

    I love making tapenade. The word tapenade comes from the Provencal (Southern French) word for capers -Tapenas, so capers are essential as a component. Often made with olives and anchovies, this version is made with rich sun-dried tomatoes and a hint of basil.

    If you get as addicted to homemade tapenade as I am, you should check out my Artichoke and Green Olive Tapenade recipe, or this milder Eggplant and Olive Tapenade. Tapenade is great used in canapes too, like these Puff Pastry Pinwheels with Tapenade, or you could add the tapenade to replace the chutney in these Christmas Tree Party Appetizers.

    Jump to:
    • 🍅Ingredients
    • 👩‍🍳Instructions
    • 🌶️Substitutions & Variations
    • 🔪Equipment
    • 🫙Storage
    • Top tip
    • ❓FAQ
    • More Dips
    • Canapes and Snacks
    • 📖 Recipe
    • 💬 Comments

    🍅Ingredients

    Here are the ingredients you'll need for this sun-dried tomato tapenade recipe.

    1. Sundried Tomatoes- I used the sundried tomatoes that come soaked in oil as they are softer. If you have sundried tomatoes that are hard and not in oil, soak in some warm water first to soften them a little.
    2. Kalamata Olives: I love these black olives, however you can use any good quality green olives (nocarella are good). Make sure they are free from pips!
    3. Capers: in brine are the best.
    4. Fresh Basil: This gives a lovely fragrance to the tapenade.
    5. 1 Garlic Clove: I suggest no more than one clove as this olive spread is not cooked.
    6. Nutritional Yeast : this replaces parmesan cheese so makes the tapenade vegan and suitable for those with dairy allergies.
    7. Extra Virgin Olive Oil: just enough to loosen the mixture when whizzed up.
    8. Fresh Lemon Juice and a little lemon zest and/or a little balsamic vinegar

    See recipe card for quantities.

    👩‍🍳Instructions

    Follow these easy steps to make this delicious dip!

    1. Drain the capers, olives and sundried tomatoes. Add them to your food processor along with the other ingredients.

    2. Drizzle olive oil slowly in, then pulse until you have the desired consistency. Leave coarse for a more rustic texture or keep pulsing for a smoother tapenade.

    Taste and add more fresh herbs, balsamic vinegar or lemon juice to taste. Serve with pita bread, crudites or dabbed onto a salad. Delicious on warm crusty bread or stirred into a bowl of warm pasta.

    Hint: Taste as you go so you get the perfect balance of tomato flavor with rich olives!

    🌶️Substitutions & Variations

    Here are some ways you can switch up this sun dried tomato tapenade recipe!

    • Red Pepper Flakes-Add a little heat with some chili flakes. You could also add some black pepper.
    • Other herbs- fresh oregano or fresh parsley would be delicious as an addition.

    🔪Equipment

    You'll need a good food processor or blender to make the sun dried tomato tapenade with olives. If you don't have one, you could chop everything finely and bash it all in a mortar and pestle.

    🫙Storage

    This tapenade stores well for 2-3 weeks in an airtight container in the fridge. Drizzle some olive oil over the top of the tapenade to help keep it fresh longer.

    Top tip

    This delicious dip is even better when served at room temperature, so if you are serving it after it has been in the fridge, put it out into a serving bowl, and cover it, letting it come to room temperature before serving.

    ❓FAQ

    Is Tapenade Vegan?

    Not all tapenades are vegan. Some have anchovies or cheese in them. Check the label before eating. This recipe however is vegan, so you can make it for nearly everyone to enjoy!

    More Dips

    Love dips? Try these other delicious varieties!

    • A white bowl of Green Pea Dip with Olives and extra peas on top with little leaves of mint and a drizzle of olive oil on top.
      Green Pea Dip with Olives and Mint
    • A bowl of dill pickle hummus with crackers in a bowl behind it.
      Dill Pickle Hummus - with Creamy Butterbeans.
    • Artichoke tapenade in a bowl ready to eat.
      Easy Artichoke and Green Olive Tapenade
    • A roasted pumpkin filled with hot cheese dip with a hand reaching in with a corn chip to scoop up some dip.
      Cheesy Pumpkin Dip: Savory & Dairy Free

    Canapes and Snacks

    Some great ideas for parties and entertaining ....

    • A plate of Christmas Tree Charcuterie appetizers made with puff pastry stars ready to eat.
      Vegan Christmas Tree Charcuterie Party Appetizer
    • Georgian walnut and eggplant rolls piled onto a plate with pomegranate seeds and little mint leaves decorating the plate.
      Georgian Eggplant Walnut Rolls (nigvziani badrijani)
    • Eggplant tapenade in a little bowl ready to eat. There are some crostini around it with tapenade on them.
      Easy Eggplant and Olive Tapenade (Roasted Aubergine Dip)
    • Vegan Cheese Biscuits on a board ready to eat.
      Vegan Savoury Cheese Biscuits (Cookies)

    If you love this recipe, please share this post with your friends on Pinterest or Facebook, or tag me on Insta! Don't forget to also please comment and star ⭐this recipe too!

    Love & Vegan Yummies, Louise xx (P.S. Follow me on Insta and Tik Tok!)

    ADD RECIPE BLOCK HERE

    📖 Recipe

    A bowl of sundried tomato and olive tapenade with crackers ready to eat.

    Sun Dried Tomato and Olive Tapenade

    Louise-Claire Cayzer
    A delicious dip made with rich sundried tomatoes blended with tangy kalamata olives and capers. Delicious as an appetizer or on canapes.
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    Prep Time 5 minutes mins
    Cook Time 5 minutes mins
    Total Time 10 minutes mins
    Course Appetizer, Canape
    Cuisine French
    Servings 24 portions
    Calories 40 kcal

    Equipment

    • 1 food processor
    • 1 Sharp Knife

    Ingredients Note:

    For accuracy, I measure all ingredients in metric as standard, then convert and test the recipe for American cup measurements etc.

    (Heads up Aussie and UK readers- your measurements in cups are sometimes different, so please use metric or check you have the correct cup and spoon type!!)

    Ingredients

    • 160 g (⅔ cups) sundried tomatoes
    • 145 g (1 cups) Kalamata Olives (without seeds)
    • 50 g (⅓ cups) capers (in brine)
    • 1 cloves garlic (or more! )
    • 30 ml (2 tablespoon) extra virgin olive oil
    • 10 g (1½ tablespoon) fresh basil
    • 1 tablespoon balsamic vinegar (OR lemon juice )
    • 2 tablespoon nutritional yeast

    Instructions

    • Drain the sundried tomatoes as well as the olives and capers (if they came in brine) and add to a food processor along with the garlic, basil and nutritional yeast. Pulse the food processor a few times.
      160 g sundried tomatoes, 145 g Kalamata Olives, 50 g capers, 1 cloves garlic, 10 g fresh basil, 2 tablespoon nutritional yeast
    • Pulse until you have a thick paste. You can make it finer or rougher according to your personal preference.
    • Add a little extra olive oil, taste to adjust seasonings.- add lemon juice or the balsamic vinegar to taste.
      30 ml extra virgin olive oil, 1 tablespoon balsamic vinegar
    • Serve immediately, or put into a container and preserve with a little oil over the top. It will keep in the fridge for 2 -3 weeks. To serve sprinkle over some fresh herbs.

    Notes

    TIPS: 
    Make sure that the olives you use are completely de-pitted! 
    Add extra lemon juice/salt/herbs to your own taste. 
    VARIATIONS:  
    1. Substitute the black olives for green olives (choose good quality pitted olives in either case as their flavor is noticeable!)
    2. Add some semi dried tomato paste for a tangy extra flavor.
    3. To lighten the flavors up- or to finish off the tapenade before serving as a dip, add some lemon juice.
    4. Stir in some fresh herbs just before serving: Fresh, basil, parsley or chives would add a bright contrast.

    Nutrition

    Calories: 40kcalCarbohydrates: 4gProtein: 1gFat: 2gSaturated Fat: 0.3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gSodium: 159mgPotassium: 247mgFiber: 1gSugar: 3gVitamin A: 107IUVitamin C: 3mgCalcium: 12mgIron: 1mg
    Tried this recipe and loved it? Follow and Mention @vegan_larder or comment and ⭐ below

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    Hi! I'm Louise-Claire! I believe vegan and plant-based food should be easy to make, never scary and above all, absolutely delicious. Also, it's for everyone, not just for vegans!

    I'm a photographer, recipe developer and gardener. You'll find me in the kitchen, in the studio or wandering the garden, picking delicious veggies to make recipes for you! So why not stay a while, check out some of my recipes and try one or two for yourself...Find out more on my About Me page.

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