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Sundried tomato tapenade in a bowl

Sun-Dried Tomato Tapenande (No Anchovies)

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Tapenade is typical from the Provence region in the South of France. It is commonly eaten on slices of baguette.
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Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 4
Author: Eloïse Jennes


  • sun-dried tomatoes preserved in oil*
  • capers
  • garlic
  • 1 jar of pitted black olives
  • fresh lemon juice
  • 1 pinch of salt


  • Add the sundried tomatoes, a little bit of their oil, the capers and garlic to a food processor. Pulse several times until finely chopped. It shouldn't form a paste. Transfer the mixture from the food processor to a small mixing bowl.
  • Add the pitted olives to the food processor and pulse until chopped.
  • Add them to the mixing bowl with the sun-dried tomatoes. Finally, add the lemon juice and sea salt and stir to combine.
  • Serve as a dip or spread with gluten-free crostinis or toasted baguette.


If the sundried tomatoes were not preserved in oil, place them in a bowl with warm water for 10 minutes until soft.
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