Tomato and Olive Tapenade Recipe

Hi, olive lovers. Are you looking for a fantastically fancy appetizer that takes less than 10 minutes to make? This Olive and Sun-dried Tomato Tapenade is the perfect party appetizer for potlucks and holiday gatherings. Easy and delicious, tomato and olive tapenade is exactly what a good recipe should be.

Why This Recipe Works

The first time I tried the full-bodied flavor of olive tapenade I was transported. I have no idea where or for how long, I just know that from that moment my life changed. In that moment, I swore I’d learn how to make this amazing olive spread. That terrifically tangy flavor had me hooked!

I expected to have to find dozens of rare herbs and spices and had no idea how easy this delicious recipe was! I forgot the basic rule of cooking: Sometimes the simplest dishes are the best. Since that first taste way back when, I’ve probably made this easy olive tapenade hundreds of times. And it is always amazing.

This is one delicious new dip that never disappoints. And it’s not just a dip! It’s the perfect spread crusty bread or crackers, pop it in some pasta, or do what I do and just eat it with a spoon because it’s just so good you can’t control yourself.

• Done in less than 10 minutes!
• Better than anything from the grocery store.
• If you love olives, you are going to absolutely swoon over this wonderful recipe.
• Perfect appetizer or party food.
• I could eat this stuff with a spoon, and sometimes I do!

Ingredients for Tomato Olive Tapenade

This tasty tapenade is made with fresh, wholesome ingredients for the best flavor.

Olives – use any variety or a mix of olives (green, black, Kalamata).

Sun-dried tomatoes – packed in oil or water; be sure to reserve oil from jar.

Garlic – fresh garlic cloves taste best; use ½ tsp garlic powder as a replacement.

Capers – replace with an equal amount of chopped pickles if desired.

Lemon juice – use freshly squeezed for the best flavor.

Oregano – use equal amounts basil or parsley if desired.

How to Make Tomato Olive Tapenade

This simple recipe comes together in just 3 easy steps.

Step 1

Add olives, sun-dried tomatoes, garlic, capers, oil, lemon juice and oregano to the bowl of a food processor. Pulse until a chunky texture is achieved. 

Step 2

Add oil from the jar in 1 tbsp increments if additional liquid is needed.

Step 3

Serve immediately as a cold dip or to create a delicious bruschetta appetizer. 

Store in an airtight container in the fridge for up to 7 days.

Recipe Notes

• You can replace the capers with some chopped green olives or chopped dill pickles. Pickled red onion is also a good sub.
• Be sure to reserve the oil from the jar of sun dried tomatoes
• You can use Italian seasoning, dried basil or parsley for the oregano
• Get the sun dried tomatoes packed in oil for the best texture results
• Add a little fine chopped fresh basil or fresh parsley

How To Eat Olive Tapenade

Honestly, I can just eat this delicious dip with a spoon as is. But here are a few other tasty ways I like to use it when I’m not just eating it straight from the jar.

• On some warm-toasted crusty bread, pita bread, or water crackers.
• As a delicious addition to your breakfast avocado toast.
• Mixed in with a bowl of warm pasta instead of or along with tomato sauce.
• Mix some into or add on top of cream cheese on a bagel or toast.
• Bruschetta – great topping for bruschetta or other sturdy toasted bread.
• Eggs – Add to scrambled eggs, top a fried egg with it or add a small spoonful to deviled eggs.
• As a savory sandwich spread, also great for wraps.

What to Serve with Olive Tapenade

These are a few more great ways to serve olive tapenade. See my full post of 25 ways to serve olive tapenade for more great ideas!

• Mix it in with this Balsamic Vinegar Bruschetta
• On some Homemade Garlic Bread
• Serve it alongside this Pesto Baked Brie
• Put a small dollop on some Deviled Eggs
• Spread it on some Homemade Pizza

Types of Olives

There are over 1,000 different types of olives grown all over the world! So I won’t be listing all of them here. But let’s talk about the subtle differences of green, purplle, and black olives – as well as the ever-popular kalamata.

To start, green olives are just the unripened form of the variety of olive. That’s usually why they’re firmer and a little denser than black olives, which are left on the tree to ripen fully. 

Green olives have a nuttier flavor and less oil content than their fully ripe counterparts. As you might expect, reddish or purple olives are picked at some point in between the unripened green olive and the fully ripened black olive.

Kalamatas are an olive variety that cannot be harvested until they have fully ripened. Even then, they must be picked by hand so they don’t crush or bruise. Kalamata olives are named after the city in Greece where they originated.

How Long Do Sun Dried Tomatoes Last

Once they have been opened, jarred sun dried tomatoes should be used within one month. An unopened jar of sundried tomatoes can last up to 9 months.

How Long Does Olive Tapenade Last

Leftover tapenade will be good for up to 7 days when stored properly. Store tapenade in an airtight container with minimal space for extra air in the back of the fridge, where it’s coldest.

More Olive Recipes

Olive Cheese Bread
Loaded Olive Pizza
Cream Cheese & Olive Dip