Sundried Tomato Tapenade Recipe

Prepare ingredients

If your sundried tomatoes are very dry (not oil-packed), soak 3/4 cup in 3 tablespoons warm water for 10 minutes, then drain, reserving a tablespoon of soaking liquid. Rinse capers under cold water and drain. Remove rosemary leaves from the stem and finely chop. Peel garlic cloves.

Pulse in food processor

Add the Kalamata olives, Castelvetrano (or other green) olives, drained sundried tomatoes, drained capers, garlic cloves, and chopped rosemary to the bowl of a food processor.

Pulse the mixture 6–10 times in 1-second bursts until coarsely chopped but not a paste. Scrape down the sides with a spatula as needed. You want texture — small pieces still visible.

With the processor running on low, stream in 2 tablespoons of the olive oil and the lemon juice until the mixture comes together but remains slightly chunky. If needed, add the remaining tablespoon of oil for a looser consistency or 1 tablespoon of reserved sundried tomato soaking liquid if you used dry tomatoes.

Season and adjust

Taste and stir in freshly ground black pepper and red pepper flakes if using. Do not add salt initially — the olives and capers are salty; adjust only if necessary after tasting. If tapenade seems dry, add up to 1 tablespoon more olive oil.

Chill to meld flavors

Transfer tapenade to a bowl or jar, cover, and refrigerate at least 30 minutes to allow flavors to meld. Bring to room temperature for 15 minutes before serving for best flavor.

Spoon the tapenade into a serving bowl. Serve with toasted baguette slices or crostini. Sprinkle crumbled goat cheese or ricotta salata over the top if using, and garnish with rosemary sprigs.

Tapenade will keep in an airtight container in the refrigerator for up to 5 days. Pour a thin film of olive oil over the surface to help preserve it.