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Jar of Sun-Dried Tomato and Basil Olive Tapenade for spreading on crackers or vegetables
4.88 from 8 votes

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!

Author: Minimalist Baker
Prep Time 5 minutes
Total Time 5 minutes
Servings: 8 (3-Tbsp servings)
Category: Dip
Cuisine: Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? 7-10 Days

Ingredients

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

FOR SERVING optional

  • Hummus
  • Pita chips / crackers

Instructions

  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.

Notes

*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)