Black Olive & Sun Dried Tomato Tapenade

Prep Time
Cook Time
Ready In

"This French spread is typically served on baguette bread, but can also be served on crackers and such."

Original is 12 servings


  • Serving Size: 1 (14.5 g)
  • Calories 15.4
  • Total Fat - 0.9 g
  • Saturated Fat - 0.1 g
  • Cholesterol - 0 mg
  • Sodium - 20.3 mg
  • Total Carbohydrate - 1.9 g
  • Dietary Fiber - 0.1 g
  • Sugars - 0.2 g
  • Protein - 0.2 g
  • Calcium - 6.9 mg
  • Iron - 0.2 mg
  • Vitamin C - 17.4 mg
  • Thiamin - 0 mg

Step by Step Method

Step 1

Place all ingredients in food processor and let it go until the mixture has reached a granular, pasty consistency.

Step 2

Serve on crusty breads.


No special items needed.

3 Reviews


I think this is a recipe that is for specific tastes. I loved it - my friend not so much. To be fair I gave it a 4 star. It was so quick and easy to make. I served it on crackers instead of crusty bread. I would make it again for me!


review by:
(1 Feb 2015)


Made as written for the FF&F Best of 2014 event & recommended by Sue Lau, I was happy to see this on her list as my DH loves black olive tapenades. He puts a generous smear on his toast w/cheese in the morning or on crackers as a snack when he gets home from work. He'll be so happy when he gets home today. Your tapenade is so good & it will be a nice surprise for him. Thx for helping me make him happy.


review by:
(26 Jan 2015)


This is very good! I did find it a little bit salty but it could have been the brine in my olives. I would suggest someone mix up the tapenade and taste it first before adding the full amount of anchovy, which can be very salty. They may not need it. Very nice on a piece of toasted Tuscan bread!


review by:
(12 Feb 2014)

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