Sundried tomato, olive & caper tapenade recipe

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Sundried tomato, olive & caper tapenade in a jar with flatbreads


Makes 1 jar

  • 10 sundried tomatoes
  • 22 pitted black olives
  • 3 teaspoons capers, drained and rinsed
  • 3 tablespoons sundried tomato oil
  • Salt
  • 1/6 lemon
  • 2 large handfuls of fresh oregano

You will need a food processor.


Prep time: 3 minutes
Cooking time: 0 minutes
Total time: 3 minutes

Sundried tomato, olive & caper tapenade recipe

An effective kitchen should have fun bits and bobs to hand. It means that there is a little jar of ‘something’ for when you don’t really feel like cooking, but you still want to eat healthfully and cook from scratch. So versatile, a jar of tapenade like this can be used to stir through pasta with sauteed courgettes for a quick sauce, used to stuff chicken breasts and wrap then wrap them in pancetta (see recipe), or to simply have as a snack with a cracker and cheese.


Place all of the ingredients in to the food processor and blitz to a coarse paste.

Taste for seasoning and adjust the salt, pepper or lemon juice to your liking. If you are looking to store the jar in the fridge, cover with a little more sundried tomato oil, rapeseed oil or olive oil.



You can of course buy tapenade in a jar or over the deli counter. But where’s the fun in that when making it yourself will save you a small fortune so you can be guilt-free tucking in whenever you fancy.”

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