Olive and Tomatoe Tapenade

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This is a great recipe for a weekend spread of tapas and red wine, yum. I have also used this inside my Olive and Rosemary Palmiers the recipe will follow in a few weeks. It can be used to spread on the base of home made pizza for a big flavour hit, tossed through pasta with extra olives, cherry tomatoes and parmasan cheese for a quick dinner. So this is an all round recipe, versatile and quick to make.

Use to top crusty bread or pitta toast

Olive and Tomato Tapenade

Very tasty dip that can be used as a pizza base or pastry infill
Prep Time5 mins
Cook Time5 mins
Course: Appetizer, Snack
Cuisine: Italian
Keyword: vegan, vegetarian
Author: Keri Binskin


  • Food processor


  • 155 gm Black olives pitted
  • 2 spring onions chopped
  • 60 gm capers drained
  • 60 gm sundried tomatoes chopped
  • 2 Roma tomatoes roughly chopped
  • 1 tbsp parsley chopped
  • 1 tbsp olive oil
  • salt and pepper to taste


  • Place first 5 ingredients in a food processor and roughly chop. Transfer to a mixing bowl and add remaining ingredients, stir through until well combined. Scrape into a pretty serving dish and serve with crusty bread.


I have added anchovies to this for extra zing and protein for those of you that may eat fish and would like to have a different flavour.

So as you can see this is a quick and easy recipe. Keep an eye open for other ways to use it in further blog and recipe posts.

Use for Brushetta

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Creative wanderer