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."
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


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.


  • 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.


Most helpful
Most positive
Least positive

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.

Other stories that may interest you