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    Home » Recipes » Appetizers

    June 6, 2015 15 Comments

    Olive & Sun-Dried Tomato Rustic Tapenade

    15.3K shares
    Jump to Recipe

    Well hello Olive & Sun-Dried Tomato Rustic Tapenade. How are you on this fine day? Fabulous, I can tell.

    Olive-and-Sun-dried-tomato-rustic-tapenade



    Tapenades are usually a dark paste made of ground up olives. Now that's all fine and dandy, and there is nothing wrong with that, but gosh, why would you paste it all up when instead you can celebrate all of this gorgeous colour and texture? This is one fine toast topper. Hello perfect party appetizer. Make ahead, colourful, and gorgeous. The flavours of the salty and rich olives, the sweet chewy sun-dried tomatoes, fresh basil, garlic, and a bright note of lemon throughout. It's an Italian party in my mouth. Hey mambo, mambo Italiano!

    Olive-and-Sun-dried-tomato-rustic-tapenade-3

    Serve up this bad boy with a baguette, some crackers, and maybe if you are feeling really fancy, this Homemade Vegan Cashew Ricotta.

    Olive-and-Sun-dried-tomato-rustic-tapenade5

    To make this recipe, first do a taste test of your olives. Different brands of olives can range hugely in saltiness. If you love the saltiness of your olives, then perfect you are good to go! If you find your olives too salty, then rinse them. If they are still too salty, then soak them in water for up to an hour, the salt will be pulled out into the water.

    Olive-and-Sun-dried-tomato-rustic-tapenade-4

    Now just chop up the olives, sun-dried tomatoes, basil, finely mince the garlic, zest and juice the lemon, and add it to a bowl.

    Olive-and-Sun-dried-tomato-rustic-tapenade-2

    Mix it all up, taste and add more lemon, and salt and pepper if desired.

    Olive-and-Sun-dried-tomato-rustic-tapenade-1

    Print Recipe
    5 from 4 votes

    Olive & Sun-Dried Tomato Rustic Tapenade

    Hello perfect party appetizer. Make ahead, colourful, and gorgeous. The flavours of the salty and rich olives, the sweet chewy sun-dried tomatoes, fresh basil, garlic, and a bright note of lemon throughout. An Italian party in your mouth. 
    Prep Time15 mins
    Total Time15 mins
    Course: Appetizer
    Cuisine: Italian
    ingredient tag: tomatoes
    Servings: 6 (makes about 1 ½ cups)
    Calories: 69kcal
    Author: Sam Turnbull • It Doesn't Taste Like Chicken

    Ingredients

    • 1 cup mixed pitted olives, roughly chopped and pits removed
    • ¾ cup sun-dried tomatoes, roughly chopped
    • ¼ cup fresh basil leaves, roughly chopped
    • 1 clove garlic, minced
    • 2 teaspoons lemon zest
    • 2 teaspoons lemon juice
    • Salt & pepper to taste
    US Customary - Metric
    Prevent your screen from going dark

    Instructions

    • Add everything to a bowl and mix well. Serve along with toast or crackers. This would also be lovely served with side Homemade Vegan Cashew Ricotta.

    Nutrition

    Calories: 69kcal | Carbohydrates: 8g | Protein: 2g | Fat: 3g | Sodium: 384mg | Potassium: 480mg | Fiber: 2g | Sugar: 5g | Vitamin A: 260IU | Vitamin C: 7.3mg | Calcium: 29mg | Iron: 1.4mg
    Did You Make This Recipe?Tag @itdoesnttastelikechicken on Instagram and Hashtag #itdoesnttastelikechicken

    Featured Ingredient: Olives. 19 Recipes, 5 Days to go! (eek!)

    Bon Appetegan,

    Sam.

    « Vegan Cream of Celery Soup
    Tomato, Tapenade & Pine Nut Pasta »

    Reader Interactions

    Comments

    1. Jasson says

      December 10, 2022 at 3:50 pm

      5 stars
      Very nice recipe chef . I just made it and I enjoy it on top of a slices of bred that come out of the oven 20 minutes ago and a piece of your veg. cheese yammy and yammy. Thank you for your effort

      Reply
      • Sam Turnbull says

        December 11, 2022 at 11:34 am

        So happy you like it!

        Reply
    2. supplier chart says

      June 19, 2022 at 5:59 am

      Good Afternoon everyone ! can anyone recommend where I can buy CBD Lotion?

      Reply
    3. Emily says

      December 28, 2018 at 2:05 pm

      Do you recommend jarred sundried tomatoes, or just the dried ones not in oil? Thanks!!

      Reply
      • Sam Turnbull says

        January 03, 2019 at 10:41 am

        Either will work wonderfully here 🙂

        Reply
    4. Lori says

      June 30, 2017 at 1:29 pm

      Making this for a party how do you think some artichoke hearts would taste in this recipe?

      Reply
      • Sam Turnbull says

        July 02, 2017 at 12:24 pm

        That sounds like a great addition!

        Reply
    5. Diana L says

      December 02, 2015 at 8:10 pm

      I am absolutely drooling over this recipe. You've combined 2 of my favourite ingredients: olives and sun dried tomatoes, then slapped it on top of little bread rounds. Delicious!!

      Reply
      • Sam says

        December 03, 2015 at 9:20 am

        Haha! I love that! So happy I got you drooling 🙂

        Reply
        • Sabrina says

          February 16, 2020 at 9:55 am

          I just found your site, and I've been pinning recipes like crazy. You're so creative and I've bee n looking for new recipes to switch things up. You have so many good ideas.thank you!

        • Sam Turnbull says

          February 22, 2020 at 11:48 am

          Aww you're most welcome, Sabrina 🙂

    6. Meredith Youngson says

      June 13, 2015 at 7:57 pm

      OMG the flavours... the saltiness...best combo of things on a baguette!

      Reply
      • Sam says

        June 14, 2015 at 2:43 pm

        Haha! Agree. Also, most things on baguette are a good idea in my opinion! haha.

        Reply
    7. Kathy Sturr says

      June 08, 2015 at 9:06 am

      Yum! Love me a good baguette topper. This looks divine. I may have to invent a party just so I can make it!

      Reply
      • Sam says

        June 08, 2015 at 1:04 pm

        I love inventing parties around food!! haha

        Reply

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    Sam Turnbull

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    I'm Sam. Bestselling cookbook author and full-time vegan recipe creator! I LOVE vegan food, but it didn't start that way. As someone who comes from a family of hunters, butchers, and chefs I'm the last person I thought would go vegan. Here's My Story →

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