Sundried Tomato Tapenade

Rating: 4.57 stars
28 Ratings
  • 5 star values: 21
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 1

A to-die-for take on the usual olive tapenade. Don't use California sundried tomatoes because they are too sweet! Every time I make this I get requests for the recipe! I've never actually had the patience to chill this and always end up serving it right away. It's a huge hit! Serve with your favorite crackers.

By Alexis May Tanner

Gallery
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Recipe Summary

prep:
20 mins
additional:
2 hrs
total:
2 hrs 20 mins
Servings:
8
Yield:
8 servings
Nutrition Info
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • Stir balsamic vinegar, olive oil, and cayenne pepper together in a bowl; fold in sun-dried tomatoes, Kalamata olives, green olives, and garlic. Season with black pepper. Cover bowl with plastic wrap and refrigerate for flavors to blend, at least 2 hours to overnight.

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  • Arrange cream cheese halves on 2 serving dishes; spoon tapenade over cream cheese.

Cook's Note:

For something extra, substitute some of the olive oil with the sundried tomato oil the tomatoes come in.

Nutrition Facts

Per Serving:
200 calories; protein 3.8g; carbohydrates 8.9g; fat 17.6g; cholesterol 30.8mg; sodium 390.3mg. Full Nutrition
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Reviews (21)

Read More Reviews

Most helpful positive review

Alli Shircliff
Rating: 5 stars
06/17/2013
I tried this recipe this weekend and it was super easy to make and was a crowd-pleaser! I served with crackers and apples. Read More
Helpful
(12)
28 Ratings
  • 5 star values: 21
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 1
Reviews:
Most Helpful Most Positive Least Positive Newest
Alli Shircliff
Rating: 5 stars
06/17/2013
I tried this recipe this weekend and it was super easy to make and was a crowd-pleaser! I served with crackers and apples. Read More
Helpful
(12)
lutzflcat
Allstar
Rating: 5 stars
06/17/2013
So easy to make and full of flavor. In addition to serving over cream cheese as recommended by the recipe author this would make a fantastic topping for crostini. Thanks Alexis for sharing your recipe this is a keeper. Read More
Helpful
(11)
Angelitaf
Rating: 5 stars
02/08/2014
Simply fantastic just follow the instructions. No changes needed. Great recipe! Read More
Helpful
(8)
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allrecipes61
Rating: 5 stars
12/31/2014
terrific made for christmas eve making now for new years eve everybody loved it! bTW I had to use California sun dried tomatoes because that's all I could find tasted fine to me!:) Read More
Helpful
(3)
ChefAl
Rating: 5 stars
08/04/2015
Awesome recipe. Two garlic cloves were enough. I added fresh basil and used goat cheese instead which took this to the next level. Wonderful flavour and texture. Can't wait to make it again. Read More
Helpful
(2)
Arbie
Rating: 5 stars
12/15/2013
Sooo easy and good! I added about 3/4 cup canned pitted green olives (not the kind you find in a jar in a pickle brine) just because we love this type of olive and 1/3 cup of chopped kalamata olives as the recipe states. I added about a teaspoon of drained and chopped capers also! I used the olive the tomatoes were packed in. VERY FLAVORFUL! Wonderful with the cream cheese but also very good spread onto crostini bread! Thank you Alexis! This is a keeper! Read More
Helpful
(2)
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Sandy
Rating: 5 stars
09/05/2014
I have made this 3 times this summer to bring to gatherings. Always a hit. Read More
Helpful
(1)
I'm not bitter
Rating: 5 stars
02/15/2018
Simply wonderful! I have made this recipe several times and never have any leftover. Delicious! The only change I've made is that I use oven-dried tomatoes from my garden. Read More
Helpful
(1)
Tracy
Rating: 5 stars
08/06/2015
Wonderful!!! Read More
Helpful
(1)
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