This bold and briny Olive and Sun-Dried Tomato Tapenade is the ultimate Mediterranean-inspired spread - salty, savory, and just a touch tangy. Made with a mix of black and green olives, sun-dried tomatoes, garlic, and capers, it comes together in minutes and instantly elevates crostini, pasta, or even your favorite sandwich.
So... You Like Olives?
Same. And if you’ve ever found yourself eating olives straight out of the jar with zero regrets, then you, my friend, are going to love this tapenade. This isn’t your average tapenade either—it’s got depth, attitude, and a whole lot of umami thanks to the magical addition of sun-dried tomatoes. It’s the kind of spread that feels fancy but takes less time to make than a cup of coffee.
Key Ingredients & Substitutions
Lemon juice (optional) – Just a splash really brightens things up. Fresh is best.
Kalamata olives – These briny beauties bring deep, fruity richness and a signature bold flavor. Be sure to use pitted ones to save your food processor (and your sanity).
Sun-dried tomatoes – Oil-packed ones bring the best texture and flavor, but dry-packed will work if you rehydrate them in warm water first.
Fresh parsley – Adds a bright, herby freshness that balances all the rich, salty elements. Basil and sage are also nice additions.
Walnuts or pecans – Nuts add body and a subtle earthy flavor. Walnuts are traditional, but pecans give it a slightly sweeter twist. Pine nuts would also work well, but would give a consistency more like a pesto.
Helpful Tips
Pulse, don’t purée. You want a coarse texture, not a paste. Tapenade should still have some personality—think chunky pesto vibes.
Taste as you go. Olives are naturally salty, so you probably won’t need extra salt. But feel free to tweak the flavors to your liking.
Make it ahead. This tapenade gets even better after a few hours in the fridge. The flavors mingle, get cozy, and deepen beautifully. This is great for a party because you can make a big batch in advance!
More Vegan Appetizers
If you love this olive and sun dried tomato tapenade, be sure to check out these other delicious recipes:
Recipe
Olive & Sun Dried Tomato Tapenade
Ingredients
- ¾ cup Kalamata olives pitted
- ¼ cup sun-dried tomatoes oil cured or not, as preferred (see note)
- ½ cup fresh parsley leaves chopped
- ¼ cup walnuts or pecans roughly chopped
- 1 tablespoon lemon juice or to taste
- ¼ cup water
- fresh parsley or other herbs of choice for garnish
- baguette or crackers optional, for serving
Instructions
- Place all of the tapenade ingredients in a food processor. Pulse on and off until everything is finely and evenly minced.
- If need be add a small amount of additional water so that the mixture adheres.
- Transfer to a serving bowl. Serve with bread or crackers, and fresh herbs for garnish.
Tally says
So simple and good.