Sundried Tomato Tapenade
  • CourseAppetizer, Condiment, Dressing, Salad, Sauce, Side dish, Snack
  • CuisineGluten-free, Plant-Based, Vegan, Vegetarian
Servings Prep Time
1.5cups 10minutes
Servings Prep Time
1.5cups 10minutes
Ingredients
  • 2cups pitted, drained olives (we love Kalamata and green olives)
  • 2cloves garlic, smashed
  • 1/3cup sun-dried tomatoes (not packed in oil)*
  • 1/3cup fresh basil, tightly packed
  • 1-2Tbsp olive oil
  • 3Tbsp lemon juice
Instructions
  1. Add olives, garlic, sun-dried tomatoes, basil, olive oil (starting with lesser amount), and lemon juice to a food processor and mix/pulse to achieve a dip with some texture. Scrape down sides as needed.
  2. Taste and adjust seasonings as needed, adding more sun-dried tomatoes for tomato flavor, basil for fresh herb flavor, lemon juice for acidity, olive oil to thin, or garlic for bite. Optional: Add a pinch of salt and pepper, though we didn’t find it needed it.
  3. Serve immediately. This makes a great dip on its own or for pairing/layering with hummus. We also love it as a sandwich spread on a veggie sandwich like the Trashy Vegan Sandwich from our Everyday Cooking Cookbook, or our Chickpea Sunflower Sandwich.
  4. Store in the refrigerator up to 7-10 days. Freeze for long-term storage, though best when fresh.
Notes
  1. *If using sun-dried tomatoes packed in oil, start with a smaller amount and omit olive oil from recipe.
Sundried Tomato Tapenade
Print Recipe
  • CourseAppetizer, Condiment, Dressing, Salad, Sauce, Side dish, Snack
  • CuisineGluten-free, Plant-Based, Vegan, Vegetarian
Servings Prep Time
1.5 cups 10 minutes
Servings Prep Time
1.5 cups 10 minutes
Ingredients
  • 2 cups pitted, drained olives (we love Kalamata and green olives)
  • 2 cloves garlic, smashed
  • 1/3 cup sun-dried tomatoes (not packed in oil)*
  • 1/3 cup fresh basil, tightly packed
  • 1-2 Tbsp olive oil
  • 3 Tbsp lemon juice
Servings: cups
Units:
Instructions
  1. Add olives, garlic, sun-dried tomatoes, basil, olive oil (starting with lesser amount), and lemon juice to a food processor and mix/pulse to achieve a dip with some texture. Scrape down sides as needed.
  2. Taste and adjust seasonings as needed, adding more sun-dried tomatoes for tomato flavor, basil for fresh herb flavor, lemon juice for acidity, olive oil to thin, or garlic for bite. Optional: Add a pinch of salt and pepper, though we didn’t find it needed it.
  3. Serve immediately. This makes a great dip on its own or for pairing/layering with hummus. We also love it as a sandwich spread on a veggie sandwich like the Trashy Vegan Sandwich from our Everyday Cooking Cookbook, or our Chickpea Sunflower Sandwich.
  4. Store in the refrigerator up to 7-10 days. Freeze for long-term storage, though best when fresh.
Notes
  1. *If using sun-dried tomatoes packed in oil, start with a smaller amount and omit olive oil from recipe.
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