Here’s a recipe for an easy sun-dried tomato tapenade that’s vegan and oil-free!
If you love olives, then tapenade is your dish! Tapenade is an olive dip that is bold and delicious. It’s usually served over crackers as an appetizer.
Today, we are going to adjust the recipe to be healthier than the traditional dish, but just as delightful!
For the olives, you’ll want to use dried olives that are not in oil or vinegar. I love this brand – Sun Food Raw Olives. Vinegar isn’t the greatest health food, so we are avoiding that when we can.
For the sun-dried tomatoes, you also want to pick a brand that is not sitting in oil. This is my preferred brand – Mediterranean Organic Sun-Dried Tomatoes.
To make the tapenade, you just blend the tomatoes, olives, lemon, water, garlic, and a little parsley! It’s very easy! No chopping involved!
To serve as a fantastic plant-based appetizer, I love to serve over thinly sliced potatoes. I layer spinach on top, then the tapenade, then my mango salsa with cashew cream. All the details are in the tapenade recipe below!
It is absolutely delicious. This healthy appetizer is packed with flavor and won’t break your diet. All your guests will be pleased!
- 1 cup sun dried tomatoes, packed (Not in oil)
- 1/4 cup dried olives (Not in oil or vinegar. See link below for recommended brand.)
- 1/8 cup lemon juice
- 1/2 cup filtered water
- 1-2 cloves garlic
- A few sprigs fresh parsley
Use the tapenade as a dip, salad topper, or spread.
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