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.
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
Here are the ingredients you'll need for this sun-dried tomato tapenade recipe.
- 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.
- 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!
- Capers: in brine are the best.
- Fresh Basil: This gives a lovely fragrance to the tapenade.
- 1 Garlic Clove: I suggest no more than one clove as this olive spread is not cooked.
- Nutritional Yeast : this replaces parmesan cheese so makes the tapenade vegan and suitable for those with dairy allergies.
- Extra Virgin Olive Oil: just enough to loosen the mixture when whizzed up.
- 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
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!
Canapes and Snacks
Some great ideas for parties and entertaining ....
ADD RECIPE BLOCK HERE
📖 Recipe
Sun Dried Tomato and Olive Tapenade
Equipment
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
- Substitute the black olives for green olives (choose good quality pitted olives in either case as their flavor is noticeable!)
- Add some semi dried tomato paste for a tangy extra flavor.
- To lighten the flavors up- or to finish off the tapenade before serving as a dip, add some lemon juice.
- Stir in some fresh herbs just before serving: Fresh, basil, parsley or chives would add a bright contrast.
Comments
No Comments