Sun-dried Tomato Tapenade

Updated: May 17, 2019

One of my favorite things to eat is tapenade. I love it on toast, in sandwiches, in salads, or straight out of a jar. For a while I was always buying it from stores until I realized that it really isn't that hard to make at home. This recipe is really simple, it's just a few simple ingredients and is a delicious spread. You might see it in a recipe soon!

I didn't use the anchovies or capers that traditional tapenade recipes usually have. I felt that the sun-dried tomatoes achieved that briny flavor reminiscent of a tapenade perfectly (and it keeps it vegan/vegetarian).

Recipe: Sun-dried Tomato Tapenade

Prep time: 10 minutes | Cook time: none | Makes: 1 cup


For the lentils:

  • 1 cup black olives (or any olives)

  • 1/2 cup sun-dried tomatoes, drained

  • 2 cloves garlic

  • 2 tbs. lemon juice

  • 1 tbs. olive oil

  • salt


  1. Place all ingredients in a food processor and blend until it is a chunky, paste like texture.

  2. Refrigerate in an air tight jar, lasts two weeks. Cover with oil and store in the fridge for it to last longer.

#vegan #whole30

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All works and images by Nilufar K. of LifeAsALotus