Sun Dried Tomato and Black Olive Tapenade

sun dried tomato tapenade black olive capers

I’ll admit it: I get lazy about cooking sometimes. There are nights that I get home from work and want nothing more than to change into sweatpants and crack open a beer. These are the times I turn to that old meal-substitute standby—crackers and some sort of topping (cheese, sausage, schmear, dip). As summer approaches, and the sweaty, smelly commutes increase, I’m having more and more of those nights.

Happily, crackers (or, if you have access to a good bakery, baguette) lend themselves to all sorts of low-key add-ons, from fresh sliced tomatoes with mozzarella and a basil leaf to sweet fruit compote with sharp cheddar. If you have hummus lying around, perfect. Greek yogurt, cucumbers, lemon juice, and dill make a quick and delicious tzatziki. All things that require minimal effort and no turning on the stove.

This tapenade makes another great ready-to-go spread, and keeps in the fridge for up to a week. Feel free to use green olives if you prefer them, and if you’re using oil-packed sun dried tomatoes, you may want to decrease the amount of olive oil added.

Black Olive Tapenade with Sun Dried Tomatoes


1.5 cups black olives, preferably Kalamata, pitted
1 cup sun dried tomatoes, soaked 5 minutes and drained (no soaking necessary if using oil-packed tomatoes)
1 Tbs. capers, drained
1/2 cup extra virgin olive oil

1. Pulse first three ingredients in food processor until roughly chopped.

2. With food processor going, add olive oil in a thin stream until well-blended.

Serve with crackers, sliced baguette, or crostini. Keeps up to one week in the refrigerator.


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