Mediterranean Olive & Sun-Dried Tomato Tapenade
This classic Mediterranean tapenade combines briny olives, sweet sun-dried tomatoes, garlic, and herbs into a bold and chunky spread. Perfect for mezze platters, appetizers, or as a flavor-packed sandwich spread. It’s vegan, gluten-free, and bursting with umami.
⏱️ Time:
Prep time: 10 minutes
Total time: 10 minutes
(No cooking required)
Ingredients:
1 cup pitted black olives (Kalamata or oil-cured preferred)
½ cup sun-dried tomatoes in oil, drained slightly (reserve some oil)
1 small garlic clove, chopped
1 tbsp capers (optional, for extra brinines)
2 tbsp fresh parsley or basil, chopped
1 tsp lemon juice (or red wine vinegar for tang)
2–3 tbsp extra virgin olive oil (or oil from sun-dried tomatoes)
½ tsp dried oregano or thyme
Freshly ground black pepper, to taste
Instructions:
1. Blend Ingredients:
In a food processor or blender, add olives, sun-dried tomatoes, garlic, capers (if using), parsley, lemon juice, and oregano.
Pulse several times until coarsely chopped.
2. Add Oil:
While pulsing, drizzle in olive oil (or reserved tomato oil) until you reach your desired consistency — chunky or smooth.
3. Taste & Adjust:
Add black pepper and extra lemon juice or oil as needed.
(No salt is usually needed due to the olives and capers.)
4. Serve:
Spoon into a bowl and drizzle with a little more olive oil on top.
Serve with crusty bread, pita, crackers, or raw vegetables.
️ Serving Suggestions:
Spread on toasted baguette, crostini, or flatbread
Swirl into hummus, Greek yogurt, or labneh
Use as a topping for grilled chicken, fish, or roasted vegetables
Mix into pasta, grain bowls, or stuffed mushrooms
Notes & Tips:
Texture: For a chunky texture, pulse gently. For a smoother spread, blend longer.
Make ahead: Keeps well in the fridge for up to 1 week in an airtight jar.
Add-ins: You can also add toasted walnuts, anchovies (for traditional French tapenade), or roasted red peppers for variation.
❓ Frequently asked questions FAQ
Q: Can I use green olives?
A: Yes! Castelvetrano or Spanish green olives make a milder, buttery tapenade.
Q: Is it vegan?
A: Yes — as long as you skip anchovies and use only plant-based ingredients.
Q: Can I freeze tapenade?
A: Yes — freeze in small containers for up to 2 months, thaw before using.
Nutrition Information
Calories: ~90
Fat: 8g
Carbs: 2g
Fiber: 1g
Protein: 1g
Sodium: ~300mg