Irresistible Olive Tapenade with Sun-Dried Tomatoes & Capers

Forget everything you thought you knew about olive spreads. This isn’t your typical tapenade—it’s a bold, tangy, salty-sweet flavor bomb that’ll wake up your taste buds and elevate every bite. I threw together some pantry favorites—green and Kalamata olives, sun-dried tomatoes, capers, smoked paprika, a hint of chili, and lots of good olive oil—and ended up with something dangerously addictive.

It’s the kind of spread that turns a slice of fresh sourdough into a gourmet snack, livens up a basic bowl of pasta, or becomes the hero of your next veggie platter. The best part? It’s super flexible. Missing capers? Skip them. No sun-dried tomatoes? Not a dealbreaker.

Make it rustic and chunky by hand-chopping everything, or give it a few pulses in the food processor—just don’t go too smooth. You want that rough, satisfying texture. Either way, this tapenade is going to be your new go-to for adding flavor, flair, and a little bit of Mediterranean magic to your meals.

🍴 Irresistible Olive Tapenade

This tapenade is the ultimate flavor booster for all kinds of dishes:

• Bread: Spread it over crusty sourdough, crisp crackers, or warm pita.
• Cheese boards: Pair it with bold cheeses like goat cheese or Pecorino.
• Veggies: Use it as a dip for carrots, cucumbers, or bell pepper strips.
• Pasta: Toss with warm pasta for a quick, intensely flavorful meal.

Pro tip:

Every ingredient here is optional. Sure, the full combination creates a rich, complex flavor—but don’t sweat it if you’re missing a few. Just work with what you’ve got.

Irresistible Olive Tapenade with Sun-Dried Tomatoes & Capers

A bold and addictive olive tapenade with sun-dried tomatoes, capers, smoked paprika, and parmesan. Perfect for bread, pasta, or veggie dipping!

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Prep Time 20 minutes mins

Total Time 20 minutes mins

Servings: 16 People

Course: Dip

Cuisine: Israli, Mediterranean

Calories: 73

Ingredients Method Nutrition

Ingredients

  

1x2x3x?

• ⅓ cup olive oil
• 50 g Parmesan grated , use microplane or finely grated
• ¼ cup lemon juice
• 2 tbsp reduced balsamic vinegar
• ½ cup green olives pitted
• ½ cup Kalamata olives pitted
• ⅓ cup oil-packed sun-dried tomatoes optional
• 1 tbsp capers optional
• 4 tbsp chopped chives
• 1 clove garlic crushed
• 1 tsp salt
• Pinch chili flakes
• ½ tbsp sweet paprika
• 1 tsp smoked paprika

Method

 

1. Finely chop the olives, capers, chives, and sun-dried tomatoes (if using) and place them in a bowl.
2. Add the remaining ingredients and mix well until fully combined.
3. Taste and adjust seasoning as needed.
4. For a smoother consistency, pulse the mixture briefly in a food processor. Don’t overdo it—you want to keep some texture.

Nutrition

Calories: 73kcalCarbohydrates: 2gProtein: 1gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 2mgSodium: 348mgPotassium: 60mgFiber: 1gSugar: 1gVitamin A: 290IUVitamin C: 4mgCalcium: 45mgIron: 0.3mg

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