Olive and Sun-Dried Tomato Tapenade

A flavour-packed topping for a toasted crostini…  yummy!


  • 1-2 garlic cloves,
  • 1/2 cup sun-dried tomatoes,
  • 2 tbsp. capers,
  • 2 tbsp. flat-leaf parsley,
  • 1/3 to 1/2 c. olive oil.


  1. Pulse garlic cloves in a food processor to a minced consistency.
  2. Add the olives and pulse until quite fine, but not paste-like.
  3. Roughly chop the sun-dried tomatoes.
  4. Place tomatoes into empty food processor and blend until quite fine (like olives)
  5. Add capers and parsley and pulse a few times.
  6. Mix pulsed olives with tomato mixture, adding olive oil until you reach the desired consistency.


From the archives of Rouxbe Cooking School.

Leave a Reply

Your email address will not be published. Required fields are marked *

Fill out this field
Fill out this field
Please enter a valid email address.

Join our Newsletter!

See more of our stories & learn more what we do.