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Olive tapenade in a bowl.
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5 from 1 vote

Olive Tapenade

Olive tapenade is a simple appetizer with a salty, briny flavor, and it is so good! It pairs perfectly with sliced bread, pita, or crackers.
Prep Time 10 minutes
Cook Time 0 minutes
0 minutes
Total Time 10 minutes
Servings 6 servings
Calories 176kcal
Author Yumna Jawad


  • ½ cup sun-dried tomatoes not oil packed
  • 1 lemon juice and zest
  • 1 garlic clove smashed
  • 1 cup pitted kalamata olives
  • 1 cup pitted green olives
  • ¼ cup chopped fresh parsley
  • ¼ cup chopped fresh basil
  • ¼ cup olive oil

For serving:

  • sliced bread pita or crackers


  • Place sun-dried tomatoes in a heatproof bowl. Cover the tomatoes with boiling water, then cover the bowl with a plate and let sit for 15 minutes. This will help to soften the tomatoes.
  • Drain tomatoes and place in the bowl of a food processor. Add lemon juice and zest, garlic, kalamata olives, green olives, parsley and basil. Pulse the mixture 10 to 12 times, until the olives and tomatoes are broken down. With the machine running, stream in olive oil and process until the mixture resembles a chunky pesto.
  • Serve with bread, pita, or crackers. Any leftovers will stay fresh in an airtight container in the fridge for up to 5 days.


The nutrition label is for the dip only.


Calories: 176kcal | Carbohydrates: 9g | Protein: 2g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Sodium: 714mg | Potassium: 377mg | Fiber: 3g | Sugar: 4g | Vitamin A: 524IU | Vitamin C: 17mg | Calcium: 44mg | Iron: 1mg