Sundried Tomato Tapenade

Sundried Tomato Tapenade

Made  times
Alexis 3

"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."
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2 h 20 m servings 199 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 199 kcal
  • 10%
  • Fat:
  • 17.6 g
  • 27%
  • Carbs:
  • 8.9g
  • 3%
  • Protein:
  • 3.8 g
  • 8%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 390 mg
  • 16%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Ready In

  1. 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.
  2. 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.



Simply fantastic, just follow the instructions. No changes needed. Great recipe!

I tried this recipe this weekend, and it was super easy to make and was a crowd-pleaser! I served with crackers and apples.

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 yo...

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! :)

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.

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 ol...


Fantastic! I actually just used 3/4 of the sun dried tomatoes that the recipe called for and it turned out wonderful. I used 3 huge cloves of garlic but stuck to the original recipe. I served...

I have made this 3 times this summer to bring to gatherings. Always a hit.

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