Spoon in a jar of homemade Sun-Dried Tomato and Basil Olive Tapenade

Sun-Dried Tomato & Basil Olive Tapenade (5 Minutes!)


Wood cutting board filled with rice crackers, hummus, and homemade Sun-Dried Tomato and Basil Olive Tapenade

Olives — you either love them or you hate them. And this recipe is definitely for the olive lovers in the house!

If you’re looking for a way to get more olives in your life, this tapenade is the perfect solution.

With just 6 ingredients and 5 minutes required, it’s about as easy a recipe as they come. Let’s do this!

Tray of ingredients for making our Sun-Dried Tomato and Basil Olive Tapenade recipe

It all starts with delicious, rich olives. We prefer green or Kalamata olives from the olive bar at the grocery store, but any brined olives should work!

Food processor with ingredients for making our simple Olive Tapenade recipe

To give this tapenade a fresh, tangy flavor, we used garlic, sun-dried tomatoes, basil, and lemon. The tomatoes provide richness, the garlic adds a bit of zing, and the lemon brightens the dip with all the acidity.

Bonus? It all comes together in a food processor! Simply pulse until a chunky texture is achieved. Olive oil will help thin out the dip, if desired.

Spoon in a jar of homemade Sun-Dried Tomato and Basil Olive Tapenade

Cutting board of crackers topped with hummus and homemade Sun-Dried Tomato and Basil Olive Tapenade

We hope you LOVE this recipe as much as we do! It’s:

& Delicious!

This dip makes the perfect appetizer! Our favorite way to enjoy it is atop hummus and crackers. It also goes great with freshly sliced vegetables such as cucumber and carrots. It’s especially delicious as a sandwich spread with the Trashy Vegan Sandwich from our Everyday Cooking Cookbook, or our Chickpea Sunflower Sandwich.

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Picking up a cracker topped with Sun-Dried Tomato and Basil Tapenade for a delicious vegan appetizer

Sun-Dried Tomato & Basil Olive Tapenade (5 Minutes!)

Simple, fresh, and flavorful olive tapenade made with just 6 ingredients. Perfect as a tangy dip, savory pairing for hummus, or sandwich spread!

Prep Time 5 minutes

Total Time 5 minutes

Servings: 8 (3-Tbsp servings)




Gluten-Free, Vegan

Freezer Friendly

1 month

Does it keep?

7-10 Days


  • 2
    pitted, drained olives
    (we love Kalamata and green olives)
  • 2
    garlic, smashed
  • 1/3
    sun-dried tomatoes
    (not packed in oil)*
  • 1/3
    tightly packed fresh basil
  • 1-2
    olive oil
  • 3
    lemon juice
    (1 lemon yields ~3 Tbsp or 45 ml)


  1. Add olives, garlic, sun-dried tomatoes, basil, olive oil (starting with lesser amount), and lemon juice to a food processor and mix/pulse to achieve a dip with some texture. Scrape down sides as needed.
  2. Taste and adjust seasonings as needed, adding more sun-dried tomatoes for tomato flavor, basil for fresh herb flavor, lemon juice for acidity, olive oil to thin, or garlic for bite. Optional: Add a pinch of salt and pepper, though we didn’t find it needed it.

  3. Serve immediately. This makes a great dip on its own or for pairing/layering with hummus. We also love it as a sandwich spread on a veggie sandwich like the Trashy Vegan Sandwich from our Everyday Cooking Cookbook, or our Chickpea Sunflower Sandwich.

  4. Store in the refrigerator up to 7-10 days. Freeze for long-term storage, though best when fresh.


*If using sun-dried tomatoes packed in oil, start with a smaller amount and omit olive oil from recipe.
*Recipe as originally written makes ~1 ½ cups.
*Nutrition information is a rough estimate calculated with the lesser amount of olive oil.

Nutrition Per Serving (1 of 8 three-Tbsp servings)

  • Calories: 99
  • Fat: 9.2g
  • Saturated fat: 4.2g
  • Sodium: 559mg
  • Potassium: 22mg
  • Carbohydrates: 4.8g
  • Fiber: 1.9g
  • Sugar: 1.5g
  • Protein: 1g

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