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Sundried Tomato Tapenade

203 A Sundried Tomato Tapenade.JPG
203 A Sundried Tomato Tapenade.JPG

Sundried Tomato Tapenade


For those that don’t care for olive tapenade, you will be pleased to know that there are other options for you. This version with sundried tomatoes is absolutely delectable that even my olive loving friends cannot resist the temptation.

Yield: 1 cup

Oven: N/A

Preparation time: 10 minutes

Cook Time: N/A

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1, 7-ounce can (1 cup) sundried tomatoes packed in oil – don’t discard the oil

1 tablespoon sherry vinegar, best quality possible, like Columela

3 garlic cloves, peeled, left whole

1/2 cup loosely packed fresh basil leaves, cleaned, stems removed

kosher salt, as desired

freshly ground black pepper, as desired


1.   In a food processor fitted with a blade attachment, add sundried tomatoes with the oil, sherry vinegar, garlic, basil, salt, and pepper. Pulse until finely chopped thinning with water if desired. Adjust seasoning to taste with additional salt, pepper and sherry vinegar if desired.


Kitchen Note: Balsamic vinegar can be used in place of sherry vinegar.