Bursting with plump salty olives and the juicy sweetness of sun blushed tomatoes, this tapenade is exceptionally delicious and so versatile…

I consider myself fortunate not to have a sweet tooth, that would be far too dangerous for my waistline, but I am a savoury girl. Especially so when I’ve had a glass of wine! I try to stay away from crisps, especially now as the bags are so big as I find myself mindlessly munching non stop, not good. So I tend to snack on olives, and antipasti of any kind really, therefore this tapenade is a big winner for lovers of savoury and salty foods like me.

Tapenade serve toast

Tapenade is incredibly simple to make, and needs only very few ingredients that I always tend to have in the fridge. Once made, there are so many things you can use it for. It’s fabulous as a dip, I bought the most delicious gluten free Date & Walnut Toasts from Marks & Spencers, spread with a little houmous and then topped with the tapenade and some feta, it was stunning! Spreading a little on fish before cooking is so good, and all the flavours seem to intensify once heated through.

I would recommend pulsing the ingredients in your blender, rather than leaving to process. This way you can have the finished tapenade as chunky or smooth as you prefer. As olives are quite salty already, I don’t add extra salt, but do add a generous seasoning of freshly ground black pepper. You could always add a chilli in there too if you like it spicy!


Olive & Sunblushed Tomato Tapenade


  • 200g Olives
  • 50g Sunblushed or Sundried Tomatoes
  • ½ clove Garlic, roughly chopped
  • Handful Fresh Basil Leaves
  • 1 Tbsp Olive Oil
  • I Tbsp Lemon Juice
  • Freshly Ground Black Pepper

Tapenade ingredients



Place the olives, sunblushed tomatoes, garlic and basil into a food processor, and pulse until ingredients are roughly chopped.

Tapenade unblended

Slowly pour in the oil and pulse again until you reach the desired consistency.

Tapenade blended

Stir through the lemon juice, and season generously with freshly ground black pepper.

Tapenade serve with basil

Fiona Lyne

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