Easy Sun-Dried Tomato Tapenade

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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!

Sun-Dried Tomato Tapenade

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Ingredients

Tapenade

• 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

Appetizer

• 4 large Russett potatoes, thinly sliced length-wise
• 2 cups fresh spinach
• 1 cup mango salsa 
• 1/2 cup cashew cream 

Instructions

Tapenade

1. Add all ingredients to a blender or food processor.

2. Pulse until well combined, but still a little chunky.

Appetizer

1. Line a baking sheet with parchment paper and lay the potato slices in a single layer.

2. Bake at 425 degrees for about 15-20 minutes, until they start to brown. (The thinner the potatoes are sliced, the shorter the baking time.)

3. Flip if desired to brown both sides and bake another 5-10 minutes.

4. Allow to cool.

5. Top with fresh spinach, tapenade, mango salsa, and cashew cream.

Notes

To make the appetizer, check out my recipes for fresh mango salsa,and cashew cream. Your guests will go nuts for these and never know they are eating healthy food!

Use the tapenade as a dip, salad topper, or spread.

These are the brands that I have used for this recipe: Sun Food Raw Olives and Mediterranean Organic Sun Dried Tomatoes.

Check out my products page for all my favorite packaged foods!